I like to create treats for my son that will surprise him in some way. He always knows he can expect them to taste delicious and I always know they will be healthy for him. A win win! So as Valentine’s day approaches I started thinking about red treats. Red velvet cake came to my mind immediately.
Red Velvet cupcakes have a long history in our culture. The real question is whether or not they were ever truly red. Today we see them as red due to food coloring. But it may just have been an over exaggeration of the deep brown hue that dark chocolate had and as the years went by bakers improvised by adding red food coloring. Perhaps the red velvet was more of a description of the “velvety” texture associated with this type of chocolate cake more than it was the color. I mean, it’s not super sexy to say brown chocolate cake vs. deep red chocolate cake. It just brings to mind something a little racier and extravagant. And maybe a little secretive or surprising too.
Most recipes you find for red velvet cake are sweet and often a bit tart due to buttermilk. This recipe does not use buttermilk though the cream cheese frosting does bring a little tang to the party. One thing is for sure, the texture of these cupcakes is divine. Please use gel food coloring for this recipe, it is more intensely colored than liquid coloring and if you are adverse to food coloring I promise it will taste equally as decadent without it!
- Serves: 6 Servings
- Serving size: 1
- Calories: 256
- Fat: 23.7g
- Carbohydrates: 14.2g
- Fiber: 8.3g
- Protein: 5.8g
- 3 large eggs
- 3 tbsp coconut milk
- 3 tbsp unsalted butter, melted
- ¼ cup xylitol
- Pinch pure powdered stevia
- 1 tsp vanilla
- ½ tsp red food coloring (use less if using a gel food color)
- ¼ cup coconut flour
- 2 tbsp unsweetened Dutched cocoa powder
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup cream cheese
- ¼ cup unsalted butter
- 2 tbsp erythritol
- ½ tsp vanilla
- ¼ tsp peppermint extract
- 4 sugar-free starlight mints (optional)
- Make Cupcakes: Preheat oven to 375°F. Prepare a muffin tin with paper cups or use a silicone mold.
- In a medium bowl, whisk the eggs with the coconut milk, butter, xylitol, stevia, vanilla and red food coloring.
- In a separate bowl whisk together the coconut flour, cocoa powder, baking powder and salt. Add the egg mixture and whisk to fully incorporate the dry ingredients.
- Divide into the muffin cups, place in the oven and bake for 15-18 minutes until fully set in the center. Remove from the oven and cool for 10 minutes before removing from the pan and finish cooling on a wire rack.
- Make Cream Cheese Frosting: Powder the erythritol and set it aside. In the bowl of a stand mixer or with an electric mixer, beat the cream cheese until smooth. Add the butter and beat for 1 minute. Add the erythritol, vanilla and peppermint extract beating until incorporated into a smooth frosting; about 1 minute. Frost cupcakes and top with crushed mints (optional).
sugarOH : 12
Red velvet cupcakes will be the center piece at my home this Valentine’s day. But if red velvet isn’t your thing try these delicious brownies instead! Or perhaps cookies are more your love language?!
