Grain Free Dairy Free Red Velvet Cupcakes

 ll6There are many reasons I love that I am pastry chef, but one of the main reasons is that you get to help celebrate all the wonderful events going on in someone’s life.   A few weeks ago, when I was asked to create a dessert for the 2nd birthday of Loubies and Lulu’s, I felt very honored, but I also felt the pressure to come up with a special dessert that encompassed everything Loubies and Lulus is about.  With two dessert options for the party, I chose one of my favorite clean sweets, Coconut Banana Chia Pudding and  Drea challenged me to create one of her favorite desserts, a healthy version of the very popular red velvet cupcake. This was a fun one for me to play around with and I was able to create a delicious and moist grain free and dairy free cupcake for her event. I have used some of my favorite ingredients for this clean sweet and everything that can be found in your local natural grocery store; almond flour, coconut oil, and coconut sugar. I hope you enjoy this recipe and I want to congratulate Loubies and Lulu’s for a wonderful two years of blogging!ll3 ll1

Grain Free Dairy Free Red Velvet Cupcakes
Yields 12
Write a review
Print
Ingredients
  1. Red Velvet Cake
  2. 2 ¼ Cups Almond Flour
  3. 1-Cup Coconut Sugar
  4. 1 tsp Baking Soda
  5. ½ tsp Salt
  6. 2-½ Tbsp Cocoa Powder
  7. ½ Cup Coconut Oil, melted
  8. ½ Cup Coconut Milk
  9. 2 Eggs
  10. 1 tsp Red Food Color, Natural
  11. 1 tsp White Vinegar
  12. 1 tsp Vanilla Extract
  13. Honey Meringue
  14. 2 large Egg Whites
  15. ½ cup Honey
  16. 1 tsp Ice Water
Instructions
  1. Red Velvet Cake
  2. 1. Preheat oven to 350 degrees F and line cupcake pans with paper cups.
  3. 2. Combine all ingredients in a food processor and blend until combined and batter looks smooth.
  4. 3. Scoop batter into cupcake papers, filling them half way.
  5. 4. Bake cupcakes for 25-30 minutes, rotating them at 15 minutes.
  6. 5. Allow cupcakes to cool completely before piping the honey meringue icing.
  7. (if you are not eating the cupcakes the same day, store them in an airtight container and ice with meringue when ready to serve)
  8. Honey Meringue
  9. 1. Bring 2 inches of water to a simmer in a saucepan.
  10. 2. In a heatproof bowl, combine egg whites and honey
  11. 3. Place the bowl with egg whites over the simmering water and whisk consistently until they are warm to the touch.
  12. 4. Remove the bowl from the heat and transfer to mixing bowl that attaches to your mixer
  13. 5. With the whisk attachment, start whipping your egg whites and honey on high
  14. 6. Add the teaspoon of water to your egg white and whisk until thick and glossy
  15. 7. Once cupcakes are cooled and ready to serve, pipe the meringue onto the cupcakes
  16. 8. Using a kitchen torch, lightly brown the meringue
  17. 9. Refrigerate if you are not serving them immediately
Notes
  1. Makes 12 regular size cupcakes or 24 mini cupcakes
INK foods : In Nanny's Kitchen http://inkfoods.com/
ink-foods_signature

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *