Red Velvet Cupcakes
Traditional red velvet cake uses cocoa powder, buttermilk and vinegar. Basically, these ingredients helps with the rise and the cocoa powder also makes the red looks more like maroon. But red velvet cake does not really taste like chocolate cake as it is very mild. So even if we omit the cocoa powder, there is not much effect on the cake. The baking soda I used together with the vinegar helps with the rise and makes the cake so soft and fluffy which I really like. The best part is that the baking soda taste is not obvious at all. Frankly, red velvet cake does not really taste any different other than the color. But it's the cream cheese frosting that makes all the difference. Red velvet cake and cream cheese are a perfect match. Today, I decided to make these mini keto red velvet cupcakes as they look so cute and if you're looking into portion control, this would be really ideal.
DIRECTIONS FOR CUPCAKES
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 340F or 170C.
3. In a bowl, mix all the dry ingredients until well combined.
4. Add all the wet ingredients (except the red food coloring) and whisk until well combined. The batter should be smooth and thick.
5. Add the red food coloring and mix until well combined.
6. Spoon the batter into paper cups. In the video, I used small but firm paper cups, and I got 11 cupcakes out of this recipe. The amount may vary depending on the size of your paper cups. Fill the batter until 3/4 high.
7. Bake for about 15 to 20 mins or until a wooden skewer comes out clean.
8. Let the cupcakes cool completely then only do the frosting.
9. These cupcakes can be refrigerated up to a week. They can also be frozen for months.
DIRECTIONS FOR CREAM CHEESE FROSTING
1. Beat the butter with a handheld mixer until pale and creamy.
2. Add the cream cheese and beat to combine.
3. Add the vanilla extract, salt and beat to combine.
4. Add the powdered sweetener and beat until well combined. The texture should be creamy and thick.
5. Fill the frosting into piping bags with any piping tips of your choice. Then refrigerate until ready to use.
[Total servings = 11]
NUTRITION INFO PER SERVING (COCONUT FLOUR)
Total Carb = 2.2 g
Dietary Fiber = 0.5 g
Net Carb = 1.7 g
Calories = 277
Total Fat = 28.3 g
Protein = 4.4 g
[Total servings = 11]
NUTRITION INFO PER SERVING (ALMOND FLOUR)
Total Carb = 6.2 g
Dietary Fiber = 2.4 g
Net Carb = 3.8 g
Calories = 403
Total Fat = 38.5 g
Protein = 8.9 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
