Who's hungry? Healthy red velvet cupcakes! They are vegan, gluten free, low carb, and paleo.
For cupcakes:
1¼ cups white whole wheat flour
¾ cup erythritol OR cane sugar
⅓ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup almond milk
1 Tablespoon vanilla extract
⅓ cup mashed banana or oil
1 teaspoon apple cider vinegar
Red food coloring (Natural, such as beet juice, is absolutely best)
For frosting:
1 cup nonfat Greek yogurt OR 1 cup vegan-friendly yogurt
3 packets of NuNaturals stevia, to taste (Feel free to substitute ½ cup erythritol OR cane sugar)
½ teaspoon vanilla extract
INSTRUCTIONS
For cupcakes:!
Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake liners and set aside.
In a large bowl, combine flour, erythritol or sugar, sweetener, cocoa powder, baking soda, and salt. Stir in almond milk, vanilla extract, banana or oil, and vinegar until uniform and no pockets of dry ingredients remain. Add in food coloring until batter is desired color. (Note that it will lose some of its color during baking.) Using an ice cream scoop, divide the batter evenly among the 12 cups of the muffin tin. Bake in the oven at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
For frosting:!
Meanwhile, stir together the yogurt, the sweetener, and the ½ teaspoon vanilla extract. Place in the freezer for 20-30 minutes, or until thickened.
For assembly:!
Spread the thickened frosting over the cooled cupcakes. (Sprinkling chocolate chips over the top doesn’t hurt.) Once frosted, the cupcakes are best served immediately. If you want to serve them later, refrigerate the cupcakes, keep the frosting in the freezer, and frost the cupcakes right before serving. Devour.
Notes
Feel free to use any kind of wheat flour in place of the whole wheat flour.
To keep vegan, use vegan yogurt and egg replacer.
1¼ cups white whole wheat flour
¾ cup erythritol OR cane sugar
⅓ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup almond milk
1 Tablespoon vanilla extract
⅓ cup mashed banana or oil
1 teaspoon apple cider vinegar
Red food coloring (Natural, such as beet juice, is absolutely best)
For frosting:
1 cup nonfat Greek yogurt OR 1 cup vegan-friendly yogurt
3 packets of NuNaturals stevia, to taste (Feel free to substitute ½ cup erythritol OR cane sugar)
½ teaspoon vanilla extract
INSTRUCTIONS
For cupcakes:!
Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake liners and set aside.
In a large bowl, combine flour, erythritol or sugar, sweetener, cocoa powder, baking soda, and salt. Stir in almond milk, vanilla extract, banana or oil, and vinegar until uniform and no pockets of dry ingredients remain. Add in food coloring until batter is desired color. (Note that it will lose some of its color during baking.) Using an ice cream scoop, divide the batter evenly among the 12 cups of the muffin tin. Bake in the oven at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
For frosting:!
Meanwhile, stir together the yogurt, the sweetener, and the ½ teaspoon vanilla extract. Place in the freezer for 20-30 minutes, or until thickened.
For assembly:!
Spread the thickened frosting over the cooled cupcakes. (Sprinkling chocolate chips over the top doesn’t hurt.) Once frosted, the cupcakes are best served immediately. If you want to serve them later, refrigerate the cupcakes, keep the frosting in the freezer, and frost the cupcakes right before serving. Devour.
Notes
Feel free to use any kind of wheat flour in place of the whole wheat flour.
To keep vegan, use vegan yogurt and egg replacer.
1 Comment »
One Response to “Recipe - Red Velvet Cupcakes (vegan, gluten free, low carb, paleo)”
Delicious cupcakes!! Looks so yummy.
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