Grain Free Red Velvet Cupcakes

Yield: 12 cupcakes

Grain Free Red Velvet Cupcakes

Substitute 2/3 cup erythritol OR cane sugar for the stevia if need be. (I cannot personally vouch for this.)

You may use 1 cup canned pumpkin puree or applesauce in place of the banana. Feel free to sub in oil (coconut would be lovely) for part of the banana.

10 minPrep Time:

25 minCook Time:

35 minTotal Time:

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Ingredients

For cupcakes:!
• ½ cup coconut flour
• ¼ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ teaspoon pure, uncut stevia (see note below for alternatives)
• 2 mashed bananas (see note below for alternatives)
• 1 Tablespoon vanilla extract
• ½ teaspoon apple cider vinegar
• 8 egg whites OR 4 Tablespoons Ener-g egg replacer mixed with 1 cup water, for a vegan version.)
• Red food coloring (Natural, such as beet juice, is absolutely best)
For frosting:!
• 1 cup nonfat Greek yogurt OR 1 cup vegan-friendly yogurt
• 3 packets of NuNaturals stevia, to taste (Feel free to substitute ½ cup erythritol OR cane sugar)
• ½ teaspoon vanilla extract

Instructions

For cupcakes:!
1. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake liners and set aside.
2. In a large bowl, combine coconut flour, cocoa powder, baking powder, salt, and sweetener. Stir in banana, vanilla extract, vinegar, and egg whites or egg replacer until uniform and no pockets of dry ingredients remain. Add in food coloring until batter is desired color. (Note that it will lose some of its color during baking.) Using an ice cream scoop, divide the batter evenly among the 12 cups of the muffin tin. Bake in the oven at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
For frosting:!
3. Meanwhile, stir together the yogurt, the sweetener, and the ½ teaspoon vanilla extract. Place in the freezer for 20-30 minutes, or until thickened.
For assembly:!
4. Spread the thickened frosting over the cooled cupcakes. (Sprinkling chocolate chips over the top doesn’t hurt.) Once frosted, the cupcakes are best served immediately. If you want to serve them later, refrigerate the cupcakes, keep the frosting in the freezer, and frost the cupcakes right before serving. Devour.