Low Carb Red Velvet Cupcakes

Name: Low Carb Red Velvet Cupcakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12
Ingredients: 1 pack of Low Carb Chocolate Cupcake Mix; 2 large eggs; 1/2 cup milk of choice; 120g butter, melted.; 1/2 teaspoon of red food colouring gel; Make up a batch of Sugar Free Icing to ice the cake (or cupcakes)

These Red Velvet Cupcakes were so easy to make. Made with our Low Carb Chocolate Cupcake Mix, you are getting all the goodness from this mix in this crowd-pleasing recipe. This is the perfect recipe to feature as a centrepiece at your next get together. No one will ever know that they have no added sugar!

Low Carb Red Velvet Cupcakes

The PBCo. Team

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

15 minutes

Calories

230

Ingredients

1 pack of Low Carb Chocolate Cupcake Mix
2 large eggs
1/2 cup milk of choice
120g butter, melted.
1/2 teaspoon of red food colouring gel

Icing

Make up a batch of Sugar Free Icing to ice the cake (or cupcakes)

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Directions

Preheat a fan-forced oven to 170°C and prepare cupcake tray with 12 wrappers. Prepare a muffin tray with 12 cupcake wrappers. Spray inside wrappers with oil to avoid sticking (or use a silcone tray)
In a large bowl whisk together eggs, milk and melted butter. Add Chocolate Cupcake Mix and the red food colouring (gel or liquid). Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken. Portion evenly into 12 wrappers.
Place tray in preheated oven, and bake for 15-20mins until the cupcakes spring back when touched. After baking, remove cupcakes from tray and place on cooling rack.
Let cupcakes cool completely before icing with our Sugar Free Icing. Then ENJOY!

Serving Suggestion

This recipe can be made into a cake and would make a lovely centrepiece.

Recipe Note

Cupcakes should be stored in the fridge (for up to 5 days) but served at room temperature. Cupcakes can be frozen (un-iced) for up to 3 months.

Notes: We use unsweetened almond milk in all of our baking. If using red food colouring liquid, use 1 teaspoon.

Macros based on an iced cupcake.

Nutrition

Serving Size 76
Calories 230, Protein 6.2 grams, Fat 17.7 grams, Saturated Fat 11.2 grams, Carbs 6.6 grams, Sugar 0.8 grams, Sodium 112 milligrams

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Low Carb Red Velvet Cupcakes