Red Velvet Cupcakes
Cupcakes!
Who doesn’t love them?
And, why not bake treats that taste naughty but really aren’t?!
In other words, ‘have your cake and eat it too’?
I’m allll about this.
This cupcake recipe is healthy enough to have as a regular snack through the week all year round.
You can feel confident about consuming them on a sugar free, gluten free, lower carb diet - like in my meal plans.
Red Velvet Cupcakes
Serves: 12
Cooking time: 45 minutes
Ingredients
For the Cupcakes
1 ½ cups almond meal
1/3 cup granulated monk fruit
1/3 cup cocoa powder
1 tsp baking powder
30 g butter, softened
2 eggs
1/3 cup cream
1 tsp white vinegar
1 tsp vanilla
3 tsp red food colouring
For the Icing:
125 g butter, softened
125 g cream cheese, softened
4 tsp powdered monk fruit
1 tsp vanilla
Method:
Preheat oven to 180°C
Mix together the cream & vinegar in a jug. Set aside for a few minutes
Sift almond meal, baking powder, cocoa powder in a bowl and set aside.
Cream together 30 g butter, granulated monk fruit and vanilla in a large bowl.
Add eggs one at a time, mixing well after each addition.
Add cream mixture, red food colouring and mix everything together well.
Add in your dry ingredients and again, mix everything together
Line a 12 cup muffin/cupcake pan with patty pans.
Divide batter between patty pans and bake for 20 - 25 minutes. Cupcakes are ready when a skewer inserted into the centre of one cupcake come out cleanly.
Remove from oven and leave in the muffin pan until completely cooled.
To make the icing. place butter, vanilla, powdered monk fruit & cream cheese a bowl and beat until pale and creamy, scraping down the sides occasionally.
Spread icing on top of the cooled cakes and enjoy!
Macros / serve (1 cupcake with icing):
Calories: 253 kca
Protein: 6 g
Fat: 24 g
Net Carbs: 1 g
Fibre: 1 g
I hope you love them! When you make them, please share them on your instagram and tag me (@health_with_bec) so that I can see! I love it so much and it helps other women find my guilt free recipes!