I think red velvet cake is one of the yummiest cake flavor available... plus it really is quite pretty! These cupcakes are sure to surprise anybody who thinks that you can't have delicious cake desserts while living low-carb!
There are two secrets to these cupcakes.
1. Sour cream. You could substitute yogurt if you prefer, but I love the taste of sour cream in chocolate flavored cakes, and it is delicious in this one.
2. Coconut flour. Obviously, you cannot use white flour while living low carb. 2 tablespoons of white flour contains 11.6 net carbs, in comparison to the 3 net carbs in the coconut flour! The coconut flour I use is Bob's Red Mill Organic Coconut Flour. Most grocery stores will not carry it, but you will be able to find it readily available at your local Whole Foods Grocer.
Coconut flour very easily absorbs liquid, so while you are making this recipe, do keep that in mind. You need LOTS of liquid (i.e. 9 eggs) to work with the coconut flour used int he recipe! It may seem runny for a cake-mixture, but I promise it turns out!
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Red Velvet Cupcakes with
Cream Cheese Frosting
Makes 18 cupcakes,
about 4 net carbs per cupcake
Cupcakes:
1/2 cup Softened Butter
1 cup Xylitol
2 packages Granulated Stevia (I like Truvia the best! Easily available at most grocery stores-even Walmart!-) 1 tablespoon Vanilla
9 Room-Temperature Large Eggs (don't use them straight out of the refrigerator! If you do, the butter will harden up and not mix as well with the eggs!)
3/4 cup Coconut Flour
1/2 teaspoon salt
2 tablespoons cocoa powder (you could add more if you like, I found 2 tbs gives it the best chocolate flavor for the red velvet.)
1 teaspoon baking powder
1/2 cup sour cream
1 tablespoon red food coloring
Preheat the oven to 350. In an electric mixer using the paddle attachment, cream the butter, sugar and stevia until it is nice and fluffy in mixing bowl. Add vanilla and mix well. Add eggs, one at a time to the butter sugar mix. Make sure to add one egg and beat the mixture until it is fully incorporated before adding another, scraping down the sides as needed. In a separate bowl using a whisk, mix together flour, cocoa powder, salt, and baking powder. Try to get out as many lumps that you can. While the mixer is mixing on medium-low speed, using a 1/4 cup measuring scoop, add the dry ingredient mix one scoop at a time until fully incorporated. Add the sour cream and then the food coloring mixing well. Divide into two cupcake pan baking sheets, lined with paper cups using your 1/4 cup scoop (or an Ice Cream scoop!). Bake in hot oven until a stick inserted in the middle of the cupcakes comes out clean, about 15-20 minutes.)
Remove cupcakes from pan, and let cool completely on a wire rack before frosting.
Frosting:
1/2 cup heavy cream
2 softened 8oz packages of cream cheese
1/4 cup butter, softened
1/2 cup xylitol
3 packages Stevia
Using your electric mixer using your whisk attachment, mix your heavy cream on high speed until it is whipped cream. Do not over beat. Remove whipped cream from the bowl and set aside. Add softened cream cheese to the empty bowl, and mix until it is fluffy. Add butter, 1 tablespoon at a time until incorporated, then add whipped cream. With the mixture running, slowly add in the xylitol and the stevia until well mixed. Top your cupcakes with this delicious frosting! Enjoy!
