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Sweet Sacrifice

Well, it has been about a year now since COVID came into our lives. Collectively, we have panicked, binged, cleansed, and baked in one form or another. What a mess our metabolism has become! Now that we know that this pandemic is sticking around a bit longer than expected, I feel like it’s time to gain some balance.

Start with a fresh and healthy routine or go back to past practices with adjustments. The focus is to be effective in reducing stress, improving energy, and strengthening the immune system. Sounds daunting, right? Well, if you are a pastry monster like myself, then you know how easy it is to grab a sweet confection to release the stress of a long and tedious day. Giving it up cold turkey is not easy. But like many things, treats can change to create healthier options without sacrificing your progress. These guilt-free Red Velvet Cupcakes are one of these sweet alternatives worthy of every bite.


Ingredients:

3 cups of gluten-free flour (minus 2 tbsp)

1 tsp baking soda

2 tbsp Organic Traditions Red Velvet Latte *

2 tbsp cocoa powder

1/2 tsp salt

1/2 cup room temperature butter

1 cup Olive oil

Four eggs

1 tbsp Vanilla extract

1 tsp Apple Cider Vinegar

1 cup milk or milk alternative

1 1/2 cups of Raw Coconut sugar


* The Organic Traditions Red Velvet Latte is a seasonal item (only sold during the winter holidays). If it is unavailable, you can alternatively use their Beet Latte mix or Red Beet Powder from Nature's Way or New Roots.


Frosting Ingredients:

250 gr cream cheese

1/2 cup melted butter

1 tsp Vanilla extract

1-2 cups powdered sugar

Instructions:

  1. Combine flour, baking soda, Red Velvet Latte, cocoa powder, and salt in a large mixing bowl.

  2. In a medium mixing bowl, combine butter, oil, eggs, vanilla extract, apple cider vinegar, milk, and sugar.

  3. Combine wet and dry ingredients in the large mixing bowl.

  4. Set oven to 350 F.

  5. Grease two 12 piece muffin trays (or one 12 cup muffin tray and one 24 cup mini muffin tray).

  6. Fill each cup with batter till they are all half full.

  7. Place trays in the oven and bake for 15-20 minutes or until thoroughly baked. If you want the mini muffins to be crispy, keep them in baking for the full 20 minutes.

  8. While muffins are baking, combine the frosting ingredients. Blend with a standing mixer. Add the powdered sugar last and gradually add it until your desired sweetness.

  9. Once muffins have been removed from the oven and cooled, then add the frosting on top. Add some delicious Dutch chocolate sprinkles if you have any kicking around.

Consume within seven days.


And there you go, a perfect addition to the recipe books to keel your cravings! Great to pack for any picnics, beach days, or in your children's lunch boxes. Enjoy!


Chloe

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