Healthy Red Velvet Cupcakes

By Bailey1_

Ingredients

• 1/2 cup spelt or all-purpose flour (or Bob’s gf plus 1/4 tsp xanthan gum)(65g)
• 3 tbsp unsweetened cocoa powder (15g) (not Dutch)
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 cup xylitol or sugar of choice (90g)
• handful mini chocolate chips, optional
• 1/4 cup mayo-style spread, such as Vegenaise (58g)
• 1 1/2 tsp pure vanilla extract
• 1/4 cup beet juice (60g)
• 2 tbsp water (30g)
• 1 tsp natural red food coloring, optional if you want them redder than the ones in the photos

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Preheat the oven to 350 F and line a muffin tin with 6 liners (or double the recipe for 12). In a large bowl combine first 5 ingredients (and chips, if using). Sift very well. In a separate bowl combine remaining ingredients and whisk until the mayo spread is completely smooth. Now pour wet into dry and stir until just combined. Immediately pour the batter into the pan (about 2/3 full each) and bake 14 minutes, after which time cupcakes should have risen and domed. Let sit 10 minutes to cool before removing from the mufin tin.
Any of the following mayonnaise spreads will work in this recipe: Earth Balance Mindful Mayo, low-fat or regular Vegenaise, or homemade cashew mayonnaise… Although I can’t vouch for every single mayo spread out there, the recipe should be fine as long as your mayo includes lemon juice or vinegar and a fat source such as oil or cashews. If you are using homemade mayo, I recommend omitting any onion powder and mustard that might be called for in the recipe.