~*Happy Independence day …

On this special day Lebanon is celebrating its 69th year of independence … 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! Happy one Lebanon!


  • 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


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!

Enjoy eating one red velvet cupcake as it’s a day to celebrate without counting much calories … One thing is sure, you will be going for a lighter version !

Bon Appetit!

Dietitian Nicole Maftoum

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