LOW CARB RED VELVET CUPCAKES

LOW CARB RED VELVET CUPCAKES

INGREDIENTS:

1 cup low-carb baking flour mix
3 tbsp Fair Trade cocoa powder, sifted
1 tsp baking powder
1 tsp baking soda (gluten-free)
1/4 tsp salt
1/3 cup plain yogurt
1 tbsp white vinegar
1/2 cup Wholesome Allulose Zero Calorie Granulated Sweetener
1/4 cup unsalted butter, at room temperature
2 cage free organic eggs
1/2 tsp vanilla extract
1 tsp natural red food coloring
6 oz plain brick-style cream cheese
1/3 cup Wholesome Allulose Zero Calorie Granulated Sweetener
2 tbsp unsalted butter, softened
1/2 tsp vanilla extract
6 fresh raspberries (optional garnish)

NUTRITIONAL FACTS:

Per 1 cupcake
Calories 300
Fat 24g
Saturated Fat 14g
Cholesterol 130mg
Sodium 620mg
Carbohydrate 11g
Fiber 4g
Sugars 2g
Protein 15g

DIRECTIONS:

CUPCAKES

Step 1

Preheat oven to 350°F. Line 6 muffin cups with paper liners; set aside. Whisk together low-carb baking flour mix, cocoa, baking powder, baking soda and salt; set aside.

Step 2

Stir together yogurt and vinegar; set aside.

Step 3

Using electric mixer, beat Allulose Granulated Sweetener and butter until light and fluffy. Beat in eggs, one at a time; beat in vanilla. Stir in half of the cocoa mixture. Stir in red food coloring, yogurt mixture, then remaining cocoa mixture.

Step 4

Spoon batter evenly into prepared muffin cups.

Step 5

Bake for 18 to 22 minutes or until golden and tester inserted into center comes out clean.

Step 6

Let cupcakes cool completely on rack.

CREAM CHEESE FROSTING

Step 1

Beat cream cheese until lightly and fluffy; beat in Allulose Granulated Sweetener, butter and vanilla until smooth.

Step 2

Spoon or pipe frosting onto each cupcake.

Step 3

Refrigerate for about 1 hour or until frosting is set. Garnish with raspberries.

Tip: Alternatively, bake in 12 mini muffin cups, adjusting baking time as needed.

Makes: 6 cupcakes