Archive for January, 2016
January 31, 2016
There is no dessert this side of a muffin tin that conjures up the feeling and romance of Valentine’s Day more than Red Velvet Cupcakes. There is something about the red hue with a hint of chocolate that makes this the go-to gift and gobble for so many of us. I am particularly proud of this recipe, that took years to develop, because I wanted to retain the reddish color without using artificial dye. This was a challenge because if you use any red vegetable or fruit puree, it turns brown once heated. The only way to get around this is to increase the acidity of the batter so that the red color is retained. I finally figured it out one day before my first book Sweet Debbie’s Organic Treats was due to the publisher. So now, for the first time, I am sharing this recipe with you on my blog so if you don’t have the cookbook you can still make this traditional dessert for your loved ones and, I hope, for yourself. And as is everything I create, these cupcakes are vegan, gluten-free, allergy-free, sugar-free and organic. Giveaway alert: If you’d like a chance to win a FREE dozen of these, please leave a comment below sharing who you’d like to make these for and why. I will pick a winner on February 7th.
Irresistible Red Velvet Cupcakes
By Debbie Adler
Makes 12 standard size cupcakes
12 standard-size paper baking cups
10 ounces of frozen (thawed) cranberries
¼ cup water
2 tablespoons unsweetened coconut milk
1 teaspoon apple cider vinegar
2 cups all-purpose gluten-free flour
1 tablespoon cacao powder
1½ teaspoons sodium-free baking powder
¼ teaspoon xanthan gum
¼ teaspoon fine sea salt
¼ cup grapeseed oil
¼ cup coconut nectar
1 teaspoon vanilla extract
3/8 teaspoon stevia powder
¼ cup fresh squeezed lemon juice
¼ teaspoon baking soda
2 tablespoons coconut oil
2 tablespoons coconut nectar
2½ cups powdered erythritol
¼ cup cranberry puree (leftover from
¼ teaspoon stevia powder
¼ teaspoon fine sea salt
1. Preheat oven to 325°F. Line a standard
12-cup cupcake tin with paper baking cups.
2. To make the cupcakes, place the
cranberries and water in a food processor
or blender and puree until smooth.
3. Mix together the rice milk and apple
cider vinegar in a small bowl.
4. Whisk together the flour, cacao powder,
baking powder, xanthan gum and salt in a
large bowl. Make a well in the middle.
5. Add the grapeseed oil, coconut nectar,
vanilla and stevia to the flour mixture and stir
to combine. Next add the rice milk mixture and
1 cup of the cranberry puree, and stir until the
liquid is absorbed and the batter is smooth.
6. Mix together the lemon juice and baking
soda in a small bowl, wait till it fizzes, and
then quickly stir it into the batter. Act swiftly
here so the baking soda doesn’t lose its
potency once it hits the citric acid.
7. Spoon the batter into the prepared cupcake
tin, dividing it evenly. Each cup should be about
two-thirds full. Bake the cupcakes for 15
minutes, or until they bounce back slightly to
the touch. Rotate the cupcake tin from front to
back halfway through baking.
8. Transfer the cupcake tin from the oven to
a wire rack and let sit for 30 minutes before
removing the cupcakes to cool completely.
9. To make the cranberry frosting,
microwave the coconut oil and coconut
nectar in a medium-size microwave-safe
bowl for 20 seconds. Add the powdered
erythritol, the remaining ¼ cup of cranberry
puree, stevia and salt and stir until smooth
and well combined.
10. Frost the completely cooled cupcakes.
Keep unfrosted cupcakes in an airtight
container for no longer than 1 day, or wrap
and freeze them for up to 3 months.
Leftover frosting keeps in the fridge for about
4 weeks if stored in an airtight container.