Black Velvet Cupcakes (Atkins) 2.2 NC
 2.2 NC Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 239.8
- Total Fat: 23.2 g
- Cholesterol: 149.3 mg
- Sodium: 212.3 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 2.1 g
- Protein: 5.4 g
View full nutritional breakdown of Black Velvet Cupcakes (Atkins) 2.2 NC calories by ingredient
Number of Servings: 6
Ingredients
-
3 large eggs
3 Tablespoons unsweetened coconut milk
1/4 Cup granular sugar substitute (xylitol)
2 Teaspoons vanilla extract, divided
7 Tablespoons unsalted butter, divided
1/4 Cup coconut flour
1/4 Teaspoon baking powder
2 Tablespoons unsweetened cocoa powder
1/4 Teaspoon baking soda
1/4 Teaspoon salt
4 Ounces cream cheese, at room temperature
2 Tablespoons granular sugar substitute (erythritol)
Directions
DIRECTIONS
For this recipe you will need black food coloring (either liquid or gel; for liquid you will need 1/2 tsp and for gel just a small amount is needed). You will also need orange or other color for the frosting; amount will depend upon desire for color depth. The cupcakes may be sprinkled with edible glitter which is made of food coloring and guar gum (no sugar). The glitter and food colorings can be found at some hobby stores or online.
Preheat oven to 375°F. Prepare a muffin tin with 6 paper cups. Set aside.
In a medium bowl whisk the eggs with the coconut milk, granular sugar substitute, vanilla, black food coloring and 3 tablespoons melted butter. Set aside.
In a small bowl whisk together the coconut flour, baking powder, cocoa powder, baking soda and salt. Add to egg mixture whisking to incorporate all ingredients for about a minute. Divide batter into the 6 paper cups, place in the oven and bake until fully set in the center; about 15-18 minutes. When done, set on a wire rack to cool.
Make Frosting: In a small bowl, beat the cream cheese with an electric mixer until smooth. Add 1/4 cup softened butter and continue to beat another minute. Add the erythritol; beat another minute then add vanilla and food coloring as desired. Adjust for sweetness by adding a pinch of stevia if desired. Frost cupcakes using a piping bag or by hand.
Serving Size: 6 cupcakes
Number of Servings: 6
Recipe submitted by SparkPeople user LINDALEFEBVRE.
For this recipe you will need black food coloring (either liquid or gel; for liquid you will need 1/2 tsp and for gel just a small amount is needed). You will also need orange or other color for the frosting; amount will depend upon desire for color depth. The cupcakes may be sprinkled with edible glitter which is made of food coloring and guar gum (no sugar). The glitter and food colorings can be found at some hobby stores or online.
Preheat oven to 375°F. Prepare a muffin tin with 6 paper cups. Set aside.
In a medium bowl whisk the eggs with the coconut milk, granular sugar substitute, vanilla, black food coloring and 3 tablespoons melted butter. Set aside.
In a small bowl whisk together the coconut flour, baking powder, cocoa powder, baking soda and salt. Add to egg mixture whisking to incorporate all ingredients for about a minute. Divide batter into the 6 paper cups, place in the oven and bake until fully set in the center; about 15-18 minutes. When done, set on a wire rack to cool.
Make Frosting: In a small bowl, beat the cream cheese with an electric mixer until smooth. Add 1/4 cup softened butter and continue to beat another minute. Add the erythritol; beat another minute then add vanilla and food coloring as desired. Adjust for sweetness by adding a pinch of stevia if desired. Frost cupcakes using a piping bag or by hand.
Serving Size: 6 cupcakes
Number of Servings: 6
Recipe submitted by SparkPeople user LINDALEFEBVRE.