Thursday, 5 December 2013

Red Velvet Cupcakes (Low Carb & Gluten Free)

Well look who's back... me!

Sorry I havent been posting but you know school. I also performed in a play my school was presenting and there was tons of practice time involved. It was so much fun and I helped with baking for concession so I wasn't completely slacking off... But I'm now back with a brand new recipe! I know a lot of my recipes are chocolatey so I thought I would branch out a bit, and try something new. Low carb cupcakes are pretty hard to make, sometimes they dont puff up or burn around the edges and are raw in the middle but these turned out amazing! Of course the time I try to make red velvet I dont have red food colouring, so I had to use burgandy and pink but at least they were reddish, right? Other than the colouring, they were amazing! My nana said they were the best cupcakes she had ever had in her whole life, and she worked at a bakery for 10 years! Come on, they must be good, you know you want to try one...

Makes 18 cupcakes 

Ingredients for cupcakes
2 cups almond flour
1 cup xylitol
3 tbsps cocoa powder
1 tsp guar gum
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
6 oz plain greek yogurt
1/4 cup butter, softened
3 eggs
1/2 tsp vanilla
1/4 tsp stevia
1/3 cup whole milk
Red food colouring

Makes about 2/3 cup icing

Ingredients for cream cheese frosting
4 oz (half a brick) plain cream cheese, softened
2 tbsps butter, softened
2/3 - 1 cup powdered xylitol
1/4 heavy cream
Pinch of stevia

Directions for cupcakes
Preheat oven to 325F. Line a muffin tin with paper liners. In a medium bowl, whisk almond flour, xylitol, cocoa powder, guar gum, baking powder, baking soda and salt until combined. Set aside. In a large bowl, beat greek yogurt, butter and eggs together. Add vanilla, stevia and milk and mix. Now add half the almond flour and beat until combined, then add the rest. Now add your food colouring until you get a nice, dark red colour. Pour batter into muffin tins about 3/4 full and bake for 30-40 minutes and until a toothpick comes out clean. Cool for at least 20 minutes and frost.

Directions for frosting
In a medium bowl, beat cream cheese and butter until smooth and there are few lumps. Add in powdered xylitol, heavy cream and stevia and beat until combined. Frost cooled cupcakes and enjoy!

Adapted from a All Day I Dream About Food blog recipe

Nutritional Info (Per one cupcake with 1 tbsps frosting)
Low Carb
Calories: 183 
Total Fat: 12 . 7g
Sat. Fat: 4g
Cholesterol: 46 . 8mg
Sodium: 164 . 6mg
Carbs: 4 . 3g
Fibre: 2g
Net. Carbs: 2 . 3g
Sugars: 1 . 3g
Protein: 5 . 2g

Calories: 280
Total Fat: 13g
Sat. Fat: 4 . 5g
Cholesterol: 45mg
Sodium: 140mg
Carbs: 42g
Fibre: 0 . 5g
Net. Carbs: 41 . 5g
Sugars: 34g
Protein: 3g

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