Pink Velvet Gluten-Free Cupcakes with White Chocolate Buttercream

Happy #treatyoselfthursday!

I've been on a serious healthy-ish baking craze lately! Everything in moderation right? Maybe it's watching Spring Baking Championship on Food Network, that show has given me a lot of inspiration. Today I bring you a versatile recipe – I've tried variations of this for regular cake, cupcakes, and baked donuts- it is yummy, healthier than your average cupcake, and PINK~ perfect for spring. Originally made them as a cupcakes for valentines day- but they were so cute I've been making versions of them ever since!

Here are some highlight photos of the recipe (in all its forms)



💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕who doesn't love pink baked goods?

Anyway, I'll just get straight to the recipe, which you can adapt depending on whether you want to do them gluten-free or not. Totally up to you.

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Pink Velvet Cake and White Chocolate Buttercream Frosting

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Ingredients:

for the cake:

1 3/4 cups Flour (gluten free version: 3/4 cup almond flour, 1 cup gluten-free flour) (regular healthier version: 3/4 cup almond flour, 1 cup all-purpose flour)
2ish tbsp truvia (according to sweetness preference- taste the batter to see how you like it but know the frosting will make it sweeter, I like a less sweet cake personally)
1/2 cup Butter
1 tsp Baking Powder
1/2 tsp Salt
2 Egg whites + 1 whole egg
1 tsp Vanilla extract
1 cup Milk
4 oz Melted White Chocolate Chips
+ 1/2 cup heavy cream if using gluten free version

 for the frosting:

 1/2 cup Butter
2 cups Powdered Sugar
4 oz Melted White Chocolate Chips
1 tsp Vanilla Extract
+2ish tbsp of heavy cream til desired consistency
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So before I get to the directions, you may be wondering, why use Truvia instead of sugar? Allow me to present to you the conversion chart:


So you will use less of it and save calories in your baking. Truvia is made from stevia and erythritol and it is all natural as well as low in calories.

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Directions:





  1. Preheat the Oven to 325 degrees.
  2. Cream together the butter and the Truvia with a stand mixer or a hand mixer on medium until fluffy. Add in the eggs one at a time mixing just until combined.
  3. Melt the white chocolate chips in the microwave starting at 50% power for 30 seconds. Stir a minute or so as the chocolate will continue to melt after you remove it from the microwave. If still not completely melted, place back in the microwave for 30 second intervals and then stir again. Repeat if necessary, but be careful b/c it is easy to overcook chocolate in the microwave.
  4. Pour the chocolate into the batter and then add the vanilla and mix for another minute.
  5. Add in the first cup of flour along with the salt and baking powder and ½ cup of milk. Mix just until combined.
  6. Add in the remaining flour and milk and mix well. Taste to see if the sweetness is good for you- if doing gluten free version, add more heavy cream and will probably need more Truvia to counteract the taste of the flour. Add PINK gel food coloring to the mix!
  7. Line a cupcake pan with cupcake liners and fill each about ¾ full.
  8. Place the cupcakes in the oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  9. White Chocolate Frosting:
  10. Beat the butter on high speed about two minutes until fluffy.
  11. Add in 1 cup of powdered sugar and beat on low just until mixed.
  12. Add the melted chocolate chips, the vanilla and the almond extract (if including) and beat on low until combined.
  13. Add the remaining powdered sugar 1 cup at a time and mix on low speed until the mixture reaches frosting consistency.
  14. Note: If it's still too thick, you can also add a Tbsp or two of heavy cream.




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