Red Velvet Cupcakes 

Red Velvet Cupcakes with a Cream Cheese Frosting 

Deliciously soft, tasty and moist red velvet cupcakes with a sugarfree, low fat, cream cheese frosting…

Almost too good to be true (almost) that’s were making simple ingredient swaps and smarter choices re-create a classical recipe into something totally ‘guilt free’ and actually healthy for you!

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Ingredients (Makes 10):

-100g Butter beans

-50g Beetroot

-1 egg

-30g Oat flour

-30g Coconut flour (I use The good stuff)

-20g Cacao powder (I use The good stuff)

-30ml Coconut milk (I use Alpro)

-20ml Red Velvet TRKG Skinny Syrup 

-1/2 TSP Baking Powder

Sukrin Icing Sugar

-Low fat cream cheese

Method:

1.Puree together the beans, beetroot, egg, milk and syrup then pop to one side

2.Mix your remaining dry ingredients well then stir through the wet ingredients

3. Half fill your silicone cupcake moulds then pop in the oven at 150 degrees for about 13-15 minutes (use a thin knife to check the middle). Once cooked allow to cool.

4. Combine your cream cheese with icing sugar to taste, ensure the cupcakes are cool before smoothing on the topping as it will slide off if they are not!

I strongly suggest decorating with sprinkles too 😉

Hope you love this recipe,

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