Preheat oven to 350 degrees. Line 12 (2-1/2-in.) muffin cups with paper liners; set aside.
Gluten-free, lower sugar Valentine’s Day treats can help you capture anyone’s heart.
Servings and Ingredients
|1 c. Bob’s Red Mill gluten free 1-to-1 baking flour|
|¾ c. Swerve granular sugar replacement|
|2 tbsp. Hy-Vee baking cocoa|
|½ tsp. Hy-Vee baking soda|
|½ tsp. Hy-Vee baking powder|
|½ tsp. Hy-Vee salt|
|2 Hy-Vee large eggs|
|½ c. Hy-Vee vegetable oil|
|½ c. Hy-Vee lowfat buttermilk|
|1 ½ tsp. red food coloring gel|
|1 tsp. Hy-Vee white distilled vinegar|
|1 tsp. Hy-Vee vanilla extract|
|¼ c. water|
|1 ½ (8-oz.) pkgs. Hy-Vee cream cheese, softened|
|¾ c. Hy-Vee unsalted butter, softened|
|1 ½ tsp. Hy-Vee vanilla extract|
|1 c. Swerve confectioners sugar replacement|
|5 drop(s) red food coloring gel|
Things To Grab
- 2-1/2-in. standard muffin cup baking pan
- Paper cupcake liners
- Medium bowl
- Large mixing bowl
- Medium mixing bowl
- Large pastry bag
- Large star tip
For cupcakes, whisk together gluten free flour, granulated sugar replacement, cocoa, baking soda, baking powder and salt in a medium bowl; set aside.
Beat eggs in large mixing bowl with electric mixer on high for 4 minutes or until thick and pale yellow. Add oil, buttermilk, food coloring, vinegar and vanilla; beat on medium until combined. Add flour mixture and water; beat on low until moistened. Beat on medium for 1 minute.
Divide batter evenly into prepared muffin cups. Bake for 22 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin pan on wire rack for 5 minutes. Remove from pan; cool completely on wire rack.
For frosting, beat cream cheese, butter and vanilla in a medium mixing bowl with electric mixer on high until light and fluffy. Add confectioners sugar replacement; beat until smooth and creamy.
Drop 5 drops red food coloring gel 1 in. apart around the top inside of a large pastry bag fitted with a large star tip. Hold bag vertical for coloring to run down to form strips inside bag. Carefully spoon frosting into the pastry bag. Pipe frosting in a circular motion on top of cupcakes. Store cupcakes covered in refrigerator up to 4 days.
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 90mg
- Sodium: 290mg
- Total Carbohydrates: 37g
- Protein: 4g