Recipe by Melt Organic Buttery Spread
"From the kitchen of Cara at Cara's Cravings (http://www.carascravings.com/)."
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natural, unsweetened cocoa powder
Melt® Organic Buttery Spread, melted over low heat
low fat buttermilk*
erythritol, such as NOW Foods
vanilla stevia extract
red gel food coloring
reduced-fat cream cheese, room temperature
Melt® Organic Buttery Spread
vanilla stevia, or to taste
These look soooo good!!! I love red velvet cake/cupcakes and I just started going gluten free can't wait to try these. Although it might not be soon. Thx for sharing!
I did not care for this recipe. The cupcakes looked great, but both the cupcakes and the frosting had a terrible aftertaste and neither was sweet enough. I see there are other variations with real vanilla, honey or agave and also dairy products, like whipped cream -- those modifications might be a lot better. I think the combination of erythritol, stevia and melt substitute was just too much substituting...
Finally! A gluten free sugar free cupcake recipe that's quick and easy. I couldn't find erythritol at the store anywhere. I have xylitol at home and knowing that xylitol is much sweeter than erythritol, I used 3/4 cup instead of 1 cup. I wish I would have did half instead because it was just a little too sweet. Also, the xylitol is a little grainy. I'm not sure if they make powder, oh well - not the recipe's fault. I also couldn't find sugar free food coloring so I just skipped it. I will be making these again!
This recipe turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free, Sugar-Free Red Velvet Cupcakes With Sugar-Free Cream Cheese Frosting
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 185
** Calories from Fat: 111
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