Would you believe you can prep a healthy Red Velvet Cake in under five minutes? Nutritious ingredients like eggs, fat free buttermilk and fresh fruit décor contribute up to 7 grams of protein and 4 grams of fiber per cupcake! The only thing quicker than prepping these cupcakes is how fast friends reverted back to their single digit years when they see these treats.
½ cup coconut oil
1 tbsp pure stevia extract
2 scoops Met-Rx vanilla protein powder
2 tbsp vanilla
½ cup fat-free buttermilk
1 ½ cup Gluten Free baking flour
1 ½ tsp baking soda
1 tbsp cocoa
1-2 tsp red food coloring gel
Cream Cheese Frosting – No Sugar Added & Reduced Fat
Fresh berries and unsalted nuts for decoration.
DIRECTIONS: Sift together flour, baking soda & cocoa. Preheat oven to 350 degrees F. Lightly mist heart shaped silicon baking cups or a traditional muffin tin with baking spray with flour. (LOVE Wilton’s silicon baking cups. Michael’s craft store – buy 12 for $5).
In stand mixer, blend coconut oil, eggs, stevia, protein powder & vanilla. Alternately add gluten free flour mixture & buttermilk until mixed. Add food coloring, blend until evenly distributed. Pour into prepared muffin tin or baking cups (on cookie sheet) and bake 12 minutes. Shake pan before removing. Cupcakes are cooked when they don’t jiggle. Yields 15 cupcakes. When the cupcakes have completely cooled, frost with Cream Cheese Frosting and decorate with unsalted nuts and fresh berries. A strawberry makes a perfect heart shaped topper. First, cut off the leaves and stem and very top of the berry. Then cut in half vertically and nip a V-shape out of the top center in each half (see pictures).
For a layer cake: Bake in two greased and floured round cake pans for approximately 25 minutes.
No joke. Easy enough for kids or the non cooker’s first project. These cupcakes are perfect for a Valentine’s Day party for juveniles or geezers like us! Taste, visual appeal and nutrition are certainly compatible. Instant popularity for the mom that bakes the heart shaped red velvet cupcakes. The kids won’t stop talking about them until Easter and their parents will either beg you for the recipe, or assume it’s far too complicated and avoid it entirely. Nevertheless, consider yourself on everyone’s good list.
What once was hideous, now is healthy? Here’s how:
- Reduce fat in regular cake by 50% using fat-free buttermilk and eliminating butter or oil.
- Eliminate “wheat belly” using gluten free flour.
- Cut all processed sugar using agave and stevia.
- Nutritious ingredients like eggs, fat free buttermilk and fresh fruit décor contribute 7 grams of protein and 4 grams of fiber per cupcake!
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