Red Velvet Cupcakes

It’s not chocolate…it’s not vanilla…but dammit, it’s red and has cream cheese frosting.  What’s not to love?

You guys should be uber-thankful, too, because I made these before Valentine’s Day to share with you.  Never mind that Valentine’s Day is on a Tuesday and I won’t have any time to cook a decent dinner let alone dessert…somewhere out there, though, someone’s gonna score big all thanks to me.  Win.

Primal Red Velvet Cupcakes

2 Eggs, separated

2 1/2 c Almond Meal

1/2 c Coconut Oil, melted

1/2 c Honey

1 1/2 T Vanilla

1/2 t Sea Salt

1/2 t Baking Soda

3 t Cocoa Powder

2 T Red Food Coloring or Beet Juice**

Cream Cheese Frosting

8 oz Cream Cheese, softened

1/4 c Honey

3 T Heavy Whipping Cream

Instructions

For the cupcakes, mix all the dry ingredients together until blended.  Add the egg yolks, food coloring, honey, vanilla, and coconut oil and beat with an electric mixer.

Beat the egg whites until they form stiff peaks (this is key for the cake-y texture, people!!).  Fold into the rest of the batter.  Spoon batter into paper cupcake liners.

Bake for 20 minutes at 350 degrees.  Make sure they are cool before frosting.

For the frosting, beat all the ingredients until smooth and fluffy with an electric mixer, about 2-3 minutes total.

Share with someone you love!

**If you’re like me and you get wigged out using conventional food coloring, do what I did and use beet juice.  Just cut up a large beet into cubes and boil in 2 cups of water for 30 minutes.  You can also just take some from a can of beets.  The color isn’t as vibrant as the stuff from the little plastic tubes, but it gets the point across!)

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16 responses to “Red Velvet Cupcakes

  1. Out of curiosity, what is your creative process for coming up with recipes? I just made this as a cake (didn’t have the stuff for the icing), and it is out of this world!!!!!!! I may eat half of it tonight… Anyway, thank you!!!

    • I’d actually like to do a post sometime soon on the subject. When I have an idea and it’s something like a cake or baked something that takes a little more work to keep on the Paleo side, I have to do a little research and work some trial and error. In this case, I looked at both Paleo and conventional cake recipes and figured beating the egg whites–the main difference between these and most Paleo cakes and muffins–might keep the texture nice and light, and it most certainly did! The food color idea with the beet juice isn’t mine at all…thanks, eHow!

      • Stumbled upon your recipe while googling and would to try this out. I suck at “folding the eggwhites into the batter”. Is it really necessary to do that? Can I just mix in the egg like how you would w regular flour and stuff like that?

    • I made a dozen with this recipe the first time. Since then, I’ve started using the silicon liners and since they’re smaller, I get 14-16.

  2. You are a genius! My family loves your recipes, especially my 4 and 7 year olds. It’s recipes like these that have helped my children make the transition into paleo. God bless you and your creativity!

  3. Pingback: Amy's Journal - Page 446·

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