Red Velvet Cupcakes with Peppermint Frosting

I like to create treats for my son that will surprise him in some way. He always knows he can expect them to taste delicious and I always know they will be healthy for him. A win win! So as Valentine’s day approaches I started thinking about red treats. Red velvet cake came to my mind immediately.

Red Velvet cupcakes have a long history in our culture. The real question is whether or not they were ever truly red. Today we see them as red due to food coloring. But it may just have been an over exaggeration of the deep brown hue that dark chocolate had and as the years went by bakers improvised by adding red food coloring. Perhaps the red velvet was more of a description of the “velvety” texture associated with this type of chocolate cake more than it was the color. I mean, it’s not super sexy to say brown chocolate cake vs. deep red chocolate cake. It just brings to mind something a little racier and extravagant. And maybe a little secretive or surprising too.

Most recipes you find for red velvet cake are sweet and often a bit tart due to buttermilk. This recipe does not use buttermilk though the cream cheese frosting does bring a little tang to the party. One thing is for sure, the texture of these cupcakes is divine. Please use gel food coloring for this recipe, it is more intensely colored than liquid coloring and if you are adverse to food coloring I promise it will taste equally as decadent without it!

Red Velvet Cupcakes with Peppermint Frosting
 
Author: 
Nutrition Information
  • Serves: 6 Servings
  • Serving size: 1
  • Calories: 256
  • Fat: 23.7g
  • Carbohydrates: 14.2g
  • Fiber: 8.3g
  • Protein: 5.8g
Ingredients
Cupcakes
  • 3 large eggs
  • 3 tbsp coconut milk
  • 3 tbsp unsalted butter, melted
  • ¼ cup xylitol
  • Pinch pure powdered stevia
  • 1 tsp vanilla
  • ½ tsp red food coloring (use less if using a gel food color)
  • ¼ cup coconut flour
  • 2 tbsp unsweetened Dutched cocoa powder
  • ¼ tsp baking powder
  • ¼ tsp salt

Cream Cheese Frosting
  • ½ cup cream cheese
  • ¼ cup unsalted butter
  • 2 tbsp erythritol
  • ½ tsp vanilla
  • ¼ tsp peppermint extract
  • 4 sugar-free starlight mints (optional)
Instructions
  1. Make Cupcakes: Preheat oven to 375°F. Prepare a muffin tin with paper cups or use a silicone mold.
  2. In a medium bowl, whisk the eggs with the coconut milk, butter, xylitol, stevia, vanilla and red food coloring.
  3. In a separate bowl whisk together the coconut flour, cocoa powder, baking powder and salt. Add the egg mixture and whisk to fully incorporate the dry ingredients.
  4. Divide into the muffin cups, place in the oven and bake for 15-18 minutes until fully set in the center. Remove from the oven and cool for 10 minutes before removing from the pan and finish cooling on a wire rack.
  5. Make Cream Cheese Frosting: Powder the erythritol and set it aside. In the bowl of a stand mixer or with an electric mixer, beat the cream cheese until smooth. Add the butter and beat for 1 minute. Add the erythritol, vanilla and peppermint extract beating until incorporated into a smooth frosting; about 1 minute. Frost cupcakes and top with crushed mints (optional).
Notes
Net Carbs : 2.3
sugarOH : 12
 

Red velvet cupcakes will be the center piece at my home this Valentine’s day. But if red velvet isn’t your thing try these delicious brownies instead! Or perhaps cookies are more your love language?!

 

Chocolate Candy Cane Cupcakes

It’s the holiday season.  The perfect time to enjoy holiday sweets without added sugar!  Tempted by sugar-filled cupcakes you see at your local store?  Try making these instead to satisfy your sweet tooth without the ups and downs of sugar.  Sugar free candy canes can be found online but in this recipe I have used starlight mints which can be found more easily in a lot of drug stores or some grocery stores in the diabetic section.

Chocolate Candy Cane Cupcakes
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1
  • Calories: 287
  • Fat: 25.8g
  • Carbohydrates: 30.2g
  • Fiber: 27.3g
  • Protein: 4.8g
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Cupcakes
  • 3 eggs
  • 3 tbsp coconut milk
  • ¼ cup erythritol
  • Pinch of stevia
  • 1 tsp vanilla
  • 3 Tbsp coconut oil, melted
  • ¼ cup coconut flour
  • 2 Tbsp Dutch process cocoa powder
  • ½ tsp cinnamon (optional)
  • ¼ tsp baking powder
  • ¼ tsp salt
  • Frosting
  • ½ cup unsalted butter
  • ¼ cup erythritol, powder 1st
  • ¼ cup xylitol, powder 1st
  • Pinch pure powdered stevia
  • 2 tsp vanilla
  • 1 tbsp coconut milk
  • Pinch of salt or to taste
  • 10 sugar free starlight mints
Instructions
  1. Preheat oven to 375°F. Prepare a muffin tin with 6 paper liners. Set aside.
  2. In a medium bowl, whisk the eggs with the coconut milk, erythritol, stevia, vanilla, and melted coconut oil. Set aside.
  3. In a small bowl whisk together the coconut flour, cocoa powder, cinnamon, baking powder, and salt. Add to egg mixture and whisk until fully incorporated.
  4. Divide into baking cups and bake for 15-18 minutes or until fully set in the center. Remove from oven and cool in the pan on a wire rack.
  5. Make Frosting: Powder the xylitol and erythritol in a blender until very fine, then measure and add to a bowl with the butter beating with an electric mixer for several minutes until creamy and the sweeteners are no longer grainy.
  6. Add the coconut milk and vanilla beating until smooth and well combined. Add additional coconut milk if a lighter consistency is desired. Adjust for sweetness by adding a pinch of stevia if desired. Also a drop of peppermint essential oil can be used to flavor the frosting. Frost the cupcakes using a piping bag or by hand. Crush the mints in a plastic bag and pour into a bowl. Dip the cupcakes frosting side down into the crushed mints or sprinkle them on top.
Notes
Net Carbs: 2.8g
SugarOH: 24g
 

Mini Vanilla Bean and Chocolate Filled Cupcakes

Mini Vanilla Bean and Chocolate Filled Cupcakes
 
Author: 
Nutrition Information
  • Serves: 36
  • Serving size: 1
  • Calories: 106
  • Fat: 9.2g
  • Carbohydrates: 8.3g
  • Fiber: 7.5g
  • Protein: 1.6g
Ingredients
Cupcakes:
  • 6 tbsp unsalted butter, melted
  • 6 large eggs
  • 4 tbsp xylitol
  • 3 tbsp erythritol
  • Pinch pure powdered stevia
  • 2 tsp vanilla (or 1 vanilla bean, scraped)
  • 1 tsp lemon juice
  • ½ cup coconut flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Filling
  • ¼ cup unsalted butter, softened
  • ¼ cup palm shortening
  • 3 tbsp erythritol, powdered
  • 2 tbsp xylitol, powdered
  • 1 tbsp coconut milk
  • 1 tsp vanilla
  • Pinch of salt
  • 2-4 drops orange essential oil

Frosting:
  • 4 oz sugar-free chocolate, melted
  • ½ cup unsalted butter, softened
  • 2 tbsp erythritol, powdered
  • 1 tbsp xylitol, powdered
  • 3 tbsp unsweetened cocoa powder
  • ½ tsp cinnamon
  • 1 tsp vanilla
  • ⅛ tsp salt
Instructions
  1. Cupcakes: Preheat oven to 375°F. Line a muffin tin with thirty-six paper liners and spray with oil. Set aside. Alternatively, make 12 regular sized cupcakes.
  2. In a small bowl whisk together the butter, eggs, xylitol, erythritol, stevia, vanilla, and lemon juice.
  3. Combine the coconut flour with the baking powder, baking powder, baking soda and salt, mix thoroughly with a whisk and then add to the egg mixture, whisking until there are no lumps.
  4. Using a tablespoon measure, place one tablespoon batter into each muffin liner and repeat filling all 40 liners. Bake for 15 minutes until firm in the center. Allow cupcakes to cool in the pan for 10 minutes then transfer to a cooling rack to finish cooling.
  5. Filling: Powder the erythritol and xylitol in a blender; place into a small bowl. Add the butter and palm shortening. Using an electric mixer, beat together until light and fluffy. Add the coconut milk, vanilla, salt and essential oil blending until fully incorporated.
  6. Place filling in a piping bag fitted with a tip that is about 3mm wide at the tip (use a 5mm wide tip for regular sized cupcakes, it will make 12 regular cupcakes). Poke tip into the top center of the cupcake and push it about ½-inch down. Pipe filling into cooled cupcakes until it becomes difficult to pipe or the cupcake begins to puff or crack at the top. Repeat for all cupcakes.
  7. Frosting: Melt the chocolate in a microwave safe bowl at 30 second intervals; stirring in between until melted; set aside. Powder the erythritol and xylitol in a blender; set aside. In a small bowl, beat the softened butter and powdered sweeteners with an electric mixer until smooth. Add the cocoa power, beat another minute then add the cinnamon, vanilla and salt. Add the melted chocolate beating until smooth, thick and fluffy. If the frosting is too warm place it into the freezer for a minute or so and then whip until thick.
  8. Fill a piping bag with the frosting and frost the cupcakes. Cupcakes can be stored in the refrigerator for up to one week in an air tight container. Serve at room temperature. Makes 36 mini cupcakes or 12 regular sized cupcakes.
Notes
Net Carbs : 0.8g
SugarOH : 6.6g