Natural Red Velvet Cupcakes
Posted: February 3, 2009 Filed under: desserts, Erythritol, favorites, gluten free, Snacks, Stage 1, Stevia, vegetarian 1 Comment »
No dyes, no berry juices and no beets!
How did this red color come about? Believe it or not, I actually have organic, non alkalized cocoa powder. I got mine from Trader Joe’s for only five dollars for an 8 oz can.
If you don’t have a Trader Joe’s near you, look for a good organic cocoa powder that doesn’t say “dutch processed” and check the label to make sure it says “non alkalized”.
The beauty of natural red velvet cake is that the reddish hue happens during baking. While preparing your batter, it looks like it’s just going to be a plain ol’ light cocoa colored cake. After the cakes are baked, the brown exterior hides the spectacular chemical reaction that happened inside and doesn’t really entice you to to go forward and take a bite. You have to go forth on faith! The surprise inside is worth it!
It’s interesting to read about the history of red velvet cakes and why cooks started using food coloring. It seems the popularity of Dutch processed cocoa during a certain period of time forced cooks to use food coloring. It’s a shame, really. I don’t think the pulsing red of modern red velvet cake compares to the natural reddish hue.
I made a cocoa buttercream type frosting to pair with these. I now understand why some people use a cream cheese icing. The tang of the cream cheese pairs well with the tang present in the cupcakes. Since I don’t do cheese, and there’s not much of a chocolate taste to the cupcakes, a light cocoa coating worked well for me.
When making your buttercream style frosting, you have to powder your erythritol (1 cup with 2 tablespoons of tapioca starch pulsed in your blender, food processor or spice grinder) or buy it powdered. The crystals are too grainy, and your butter cream won’t come out smooth. I will try using agave next time and see what kind of results I get.
1/2 cup vegetable shortening
1/2 cup erythritol
50 micrograms stevia (2 scoops from your pure stevia jar)
1 egg
1 cup all purpose gluten free flour mix
1 tablespoon non alkalized cocoa powder
1/4 teaspoon salt
1/2 cup almond milk with one tablespoon of lemon juice added
1/2 teaspoon baking soda
1 1/2 teaspoons lemon juice
Cocoa buttery cream frosting
1 cup erythritol, powdered
1 cup ghee, softened
1/2 cup vegetable glycerin
1/4 cup cocoa powder
100 micrograms stevia-optional (four scoops from your stevia container)
Preheat oven 350 degrees F. Line muffin pan with paper liners.
Sift together flour mix, cocoa powder and salt. Set aside. In a separate bowl, cream together shortening, stevia and erythritol with electric mixer until fluffy. Beat in egg. Blend in sifted flour mix, and almond milk alternatively to the creamed mixture ending with flour mix. Stir lemon juice and baking soda together and fold into batter. Spoon batter into muffin pan and bake for about 20 mins. Fork or toothpick inserted should come out clean. Let cupcakes cool.
For the buttery cream, combine all ingredients and cream together with an electric mixer. Frost cooled cupcakes.
Makes 12 frosted cupcakes
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