Healthy Red
Velvet Cupcakes These moist cupcakes use spelt flour for a lighter texture, more protein and fewer calories than wheat flour. Avoid artificial colors by using vegeta- ble-based food coloring, or make your own.
Yields 8 to 10 servings (352 calories per serving)
Cupcakes 11
/2 /4 tsp salt cups white spelt flour
1 tsp baking powder 1
1/2 1/2
/4
1 Tbsp unsweetened cocoa powder (not Dutch-processed) cup natural cane sugar
cup melted coconut oil (or safflower oil)
2 eggs at room temperature 3
cup buttermilk at room temperature 2 tsp vanilla extract 2 tsp lemon juice
3 tsp natural red food coloring
Agave Cream-Cheese Frosting 8 oz Neufchâtel (reduced-fat) cream cheese at room temperature 3 Tbsp plus 1 tsp agave nectar 1 tsp vanilla extract 2 tsp cornstarch
Preheat oven to 350° F. Line a muffin tin with 8 to 10 cupcake liners or coat with cooking spray.
Place flour, baking powder and salt in a medium bowl. Sift cocoa powder into the bowl. Whisk until well blended.
Place sugar, oil and eggs in a separate large bowl. Whisk until smooth. Add buttermilk, vanilla, lemon juice and food col- oring. Whisk lightly until combined.
Add dry ingredients to wet ingredi- ents and stir just until mixture comes together. Do not overmix.
Gently spoon batter into muffin cups. Bake 10 minutes and test with a tooth- pick. If it doesn’t come out clean, turn pans and bake another 3 to 5 minutes or until a toothpick comes out clean. Cool on rack for 2 minutes. Remove from pan and cool completely before frosting. (Or store in an airtight contain- er until ready to frost. Do not refriger- ate, which dries them out.)
Beat cream cheese, agave and vanilla together. Sift cornstarch over mixture and blend until smooth. Frost cupcakes just before serving.
44 Collier/Lee Counties
swfl.naturalawakeningsmag.com
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