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Friday, January 22, 2016

gluten-free, sugar-free red velvet cupcakes with sugar-free cream cheese frosting

Ingredients

  • Servings: 8
  • cupcakes:
  • 1/2 cup coconut flour
  • 2 tablespoons natural, unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 2 egg whites
  • 2 tablespoons melt® organic buttery spread, melted over low heat
  • 1/2 cup low fat buttermilk*
  • 1/2 cup erythritol, such as now foods
  • 1/2 teaspoon vanilla stevia extract
  • 7 drops red gel food coloring
  • frosting:
  • 4 ounces reduced-fat cream cheese, room temperature
  • 2 ounces melt® organic buttery spread
  • 1 cup erythritol, powdered**
  • 15 drops vanilla stevia, or to taste

Recipe

  • preheat oven to 350 degrees f. 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 the cupcake liners. bake for 20 minutes, or until a toothpick inserted in the center of a 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.

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