Gluten Free Sugar Free Red Velvet Cupcakes With Sugar Free Cream Cheese Frosting Recipes

GLUTEN-FREE RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Place cupcake liners in a 24 count cupcake pan
• In a large bowl, mix together all the dry ingredients which include the flour, sugar and baking soda
• In a separate bowl, add the 1 cup heavy whipping cream and 2 Tbs lemon juice. Mix and then let sit for at least 5 minutes until it thickens
• Add the rest of the wet ingredients (butter, eggs, oil and vanilla) to the bowl with the cream. Mix on low speed until well combined
• Add the cocoa powder and continue mixing on medium speed until well combined and smooth
• Pour the wet ingredients into the bowl with the dry ingredients. Mix on medium speed until smooth
• Start adding the food coloring little by little until you reach the desired red color. Please note that cupcakes will darken after they bake. Even if the batter looks "dark pink" it will be red once baked so don't worry!
• Separate the batter evenly between all 24 cupcake liners. Make sure not to overfill. Each liner should be about 3/4 of the way filled, max
• Place in oven on the middle rack and bake for 20 minutes. Make sure a toothpick inserted comes out clean before removing from oven
• Once done baking, let sit at room temperature until completely cool
• While cupcakes are cooling, start preparing the frosting: Add the softened butter, softened cream cheese and 2 tsp vanilla to a bowl. Mix on low speed until smooth. Then add the powdered sugar one cup at a time. Mix on medium speed in between each cup added. Keep adding more powdered sugar until you reach the consistency and taste you want. Frosting should be somewhat thick, sturdy and not runny.
• Add frosting to a large pastry bag with your choice of tip. Pipe the frosting on top of each cupcake. If you don't have a pastry bag, you can just use a butter knife to spread frosting on each cupcake
• Top with red sprinkles or you could crumble one of the cupcakes and use those crumbs to sprinkle on the rest of the cupcakes (you can see from the pictures, that's what I did)
• Enjoy!

GLUTEN-FREE, SUGAR-FREE RED VELVET CUPCAKES WITH SUGAR-FREE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. Place cupcake liners in 8 wells of a muffin tin.
• In a small bowl, whisk together the coconut flour, cocoa powder, salt, baking soda, and powdered buttermilk, if using. Set aside.
• In a larger bowl, combine the eggs, egg whites, Melt, buttermilk or water, erythritol, and stevia. Mix on low speed with a hand blender until combined. Add the dry ingredients and mix well, beginning on low speed and increasing to high, for about 2 minutes, until well-blended and no lumps remain. Blend in food coloring until desired color is achieved.
• Divide batter evenly among the cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.
• To make the frosting, beat together the cream cheese and Melt until fluffy (the Melt does not need to be warmed to room temperature; it will be soft enough straight from the refrigerator.) Add the powdered erythritol in several additions, beating well, until fluffy. Beat in liquid vanilla stevia drops to taste.

GLUTEN-FREE, SUGAR-FREE RED VELVET CUPCAKES WITH SUGAR-FREE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. Place cupcake liners in 8 wells of a muffin tin.
• In a small bowl, whisk together the coconut flour, cocoa powder, salt, baking soda, and powdered buttermilk, if using. Set aside.
• In a larger bowl, combine the eggs, egg whites, Melt, buttermilk or water, erythritol, and stevia. Mix on low speed with a hand blender until combined. Add the dry ingredients and mix well, beginning on low speed and increasing to high, for about 2 minutes, until well-blended and no lumps remain. Blend in food coloring until desired color is achieved.
• Divide batter evenly among the cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.
• To make the frosting, beat together the cream cheese and Melt until fluffy (the Melt does not need to be warmed to room temperature; it will be soft enough straight from the refrigerator.) Add the powdered erythritol in several additions, beating well, until fluffy. Beat in liquid vanilla stevia drops to taste.

EASY GLUTEN FREE RED VELVET CUPCAKES

Steps:

• Preheat oven to 350°F.
• Combine the first seven ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes. (The remaining ingredients are for the frosting!).
• Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 - 20 minutes, until a toothpick comes out clean when you stick it in the center.
• Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.
• For the Frosting:.
• Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt.
• Gradually add powdered sugar with the mixer on slow until desired sweetness/texture.
• These cupcakes should be kept in the refrigerator if they aren't eaten within 12-24 hours due to the cream cheese frosting!