On a diet and don’t want to fall off the wagon over the upcoming holiday weekend? Courtney Bingham-Sixx has a solution — and she shared her healthy version of Red Velvet Cupcakes with Star!
These gluten-free and sugar-free Red Velvet Cupcakes with sugar-free cream cheese frosting will help you kick your craving this 4th of July.
Cupcake Ingredients: 1/2 cup coconut flour, 2 tbsp natural & unsweetened cocoa powder, 1/4 tsp salt, 1/4 tsp baking soda, 2 eggs, 2 egg whites, 2 tbsp Melt Organic Buttery Spread (melted over low heat), 1/2 cup low fat buttermilk, 1/2 cup erythritol (such as NOW Foods), 1/2 tsp vanilla stevia extract, 7 drops red or blue gel food coloring, decorative sprinkles.
Frosting Ingredients: 4 oz reduced-fat cream cheese (room temperature), 2 oz Melt Organic Buttery Spread, 1 cup erythritol powdered, 15 drops vanilla stevia (or to taste).
Directions: Preheat the oven to 350 degrees and place cupcake liners in 8 wells of a muffin tin. In a small bowl, whisk together the coconut flour, cocoa powder, salt, baking soda and powdered buttermilk (if using). Set aside.
In a larger bowl, combine the eggs, egg whites, Melt, buttermilk or water, erythritol and stevia. Mix on low speed with a hand blender until combined. Add the dry ingredients and mix well, beginning on low speed and increasing to high, for about 2 minutes, until well-blended and no lumps remain. Blend in food coloring until desired color is achieved.
Divide batter evenly among cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool completely before frosting.
To make the frosting, beat together the cream cheese and Melt until fluffy (the Melt does not need to be warmed to room temperature; it will be soft enough straight from the refrigerator). Add the powdered erythritol in several additions, beating well, until fluffy. Beat in liquid vanilla stevia drops to taste.