(BEIRUT, LEBANON) — Lebanese Dietitian Nicole Maftoum of the “Eat Like a Dietician” blog, shares a special recipe on the occasion of Lebanon’s 71st Independence Day.
“I got inspired by the flag’s colors and decided to prepare a lighter version of red velvet cupcakes decorated with a green leaf of parsley, symbol of our famous national dish, tabbouleh,” she writes.
VIEW the full recipe below:
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/4 cup canola oil
- 1 cup skimmed milk
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tbsp red food coloring
- 1 tsp white vinegar
- vanilla
For the Cream Cheese Frosting:
- 1/2 box of Philadelphia light cream cheese
- 1/2 cup low fat butter
- 2 cups sugar
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, mix together the flour, sugar, baking powder, salt, and cocoa powder. In a large bowl gently beat together the oil, milk, flaxseeds (already mixed with water) food coloring, vinegar, and vanilla. Add the dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 25 minutes. Remove and cool before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
Add the sugar and on low speed until you get a fluffy frosting!
CLICK HERE for more coverage of Lebanon’s 71st Independence Day.