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Red velvet cupcake

Red velvet cupcake

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Introduction

Red velvet cupcake is a classic American dessert. It’s a layer of deep red cake topped with cream cheese frosting and sometimes chocolate chips or some sprinkles of nuts. It’s very yummy, but it’s not paleo-friendly! I tried to make my own red velvet cupcake by replacing the wheat flour with coconut flour and the sugar with Erythritol and xylitol (both are sweeteners derived from plants).

Red velvet cupcake

  • 1 cup shredded coconut
  • 1/2 cup rice flour or oat flour or all-purpose flour
  • 1 tbsp baking soda
  • 1/8 tbsp Unsalted butter
  • 2 tbsp cocoa powder
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 3 tbsp Erythritol granular sweetener, powdered xylitol

INGREDIENTS

  • 1 cup shredded coconut, toasted
  • 1/2 cup rice flour or oat flour or all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder

1 cup shredded coconut, toasted

Toasting the coconut is a great way to add flavor and texture to your cupcakes. If you don’t have shredded, feel free to use flaked coconut instead! To toast it, preheat your oven to 350 degrees Fahrenheit and spread out 1 cup of shredded or flaked coconut on a baking sheet. Bake until golden brown (about 10 minutes), stirring once or twice during cooking time.

1/2 cup rice flour or oat flour or all-purpose flour

1/2 cup rice flour or oat flour or all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon baking soda

This is a leavening agent that helps cakes rise, stay soft and fluffy. It’s not gluten free so if you are making it for someone who needs to avoid gluten then use 1 teaspoon of baking powder instead (which contains sodium bicarbonate).

1/8 teaspoon salt

  • Salt is a preservative that keeps the cupcakes from going bad.
  • Your body needs salt to stay healthy, so it’s good to have in your food!

Salt can enhance flavors and make them more delicious. For example, it makes chocolate taste better than if you didn’t add any salt at all. You could also try sprinkling some on top of your red velvet cupcakes before eating them–you’ll probably notice an improvement in flavor!

2 tablespoons unsweetened cocoa powder

  • 2 tablespoons unsweetened cocoa powder
  • 1 cup all-purpose flour

What to do:

  • Preheat oven to 350 degrees F and line a muffin tin with paper liners, or grease it well with butter or nonstick cooking spray.
  • In a medium bowl, whisk together flours, baking soda and salt until thoroughly combined; set aside for later use in step 5 below (you can also use an electric mixer).

2 large eggs, room temperature

  • Preheat the oven to 350 degrees F.
  • Place the butter in a large bowl, and beat with an electric mixer until creamy. Add the sugar and vanilla extract; beat until light and fluffy, about 5 minutes more.
  • Beat in one egg at a time, mixing well after each addition before adding another egg (it’s okay if they don’t completely combine). Stir in the flour mixture until just combined. Fold in 1 cup of mini chocolate chips by hand with a spatula or wooden spoon.*

Divide batter evenly among 24 cupcake liners placed on two muffin tins (or use one large pan). Bake for 18-20 minutes or until a toothpick inserted into center comes out clean.* Remove from oven, transfer pans to wire racks; let cool completely before frosting.* Frost cooled cupcakes with cream cheese frosting

1/4 cup melted coconut oil, or canola oil or vegetable oil of choice (not extra-virgin)

1/4 cup melted coconut oil, or canola oil or vegetable oil of choice (not extra-virgin)

Coconut oil is a good choice because it is solid at room temperature, so it won’t melt in your hands as you’re piping. Canola and vegetable oils have a neutral flavor that won’t affect the taste of the frosting.

3 tablespoons Erythritol granular sweetener, powdered xylitol. See more at https://paleoglutenfreeliving.com/red-velvet-cupcake/#sthash.W4Xm9zdO.dpuf

Erythritol is a natural sweetener that belongs to the sugar alcohol family. It contains almost no calories, it has zero glycemic impact and can be used by people with diabetes.

Erythritol has been shown to reduce the amount of insulin needed after eating foods containing carbohydrates, which may help reduce blood sugar levels after eating.*

The recommended daily intake for adults is up to 40 grams per day (about 2 tablespoons). You should look for products labeled “stevia-based” or “erythritol,” which means they contain pure stevia extract or 100% pure erythritol–not any other ingredients including maltodextrin or dextrose (which are not healthy).

Conclusion

You can’t go wrong with these cupcakes! They are so delicious and easy to make. If you have any questions or comments about this recipe, please leave them below. I hope you enjoy these treats as much as I did!

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