Keto Red Velvet Cupcakes with Cream Cheese Frosting | Keto Recipes | Headbanger’s Kitchen

Keto Red Velvet Cupcakes with Cream Cheese Frosting | Keto Recipes | Headbanger’s Kitchen


horns up and welcome to a brand new episode of head bangers kitchen my name is Sal and did you guys know that below each video in the description box is a link to the written recipe with macros on my website head bangers kitchen comm well if you didn’t know that already now you do anyway enough jibber-jabber today we’re going to be cooking up some delicious keto red velvet cupcakes with a cream cheese frosting that is to die for and this is one of my favourite desserts of all time fun fact me and my wife Dipti used to make this before I was keto and we used to actually sell them at concerts anyway enough jibber-jabber let’s get cooking so we’re going to start by preheating our oven to a hundred and sixty degrees Celsius so the first thing we’re going to do is take a large mixing bowl and get our dry ingredients together so I’m gonna start with 50 grams of coconut flour that I’m going to sift this will remove any lumps that are there in the coconut flour once you are done sifting the coconut flour I am going to add in about a hundred grams of superfine almond flour and I’m going to sift this as well however it’s optional honestly if you’re using a regular almond flour I would recommend you avoid this because it is more likely to get stuck in the sieve but anyway it’s your choice it is not a huge deal anyway once I’m done sifting the almond flour I’m going to add in two tablespoons of cocoa powder this is unsweetened Dutch process cocoa powder but you can just use regular unsweetened cocoa powder next I’m going to add half a teaspoon of baking powder half a teaspoon of baking soda 1/2 a teaspoon of xanthan gum which is optional and a pinch of salt and then I’m just going to take a fork and mix everything together now if you are wondering about the ingredients that I use in this recipe and where to purchase them well when you go to the written recipe on headbangers kitchen you will find links to all the pro anyway once that’s done we’re gonna set it aside now it’s time to get onto the wet ingredients and we are going to start with a hundred grams of butter I’m just gonna microwave that for about 30 to 45 seconds till the butter is melted into the butter goes a teaspoon of vanilla extract and half a teaspoon of white vinegar I’m also going to add in hundred grams of powdered erythritol and then I’m going to give it all a gold whisk with my electric whisk Oh actually I think it’s an electric beater an electric whisk er just sounds wrong anyway beat that all together then I’m going to add in 100 ml of buttermilk now if you can’t find buttermilk or you don’t have buttermilk you could probably use almond milk or even heavy cream no problem anyway give that all a good whisk and then I’m going to crack two eggs into this and then you got a beat it just beat it come on everybody beat it just beat it and our mixture is ready wait actually it’s not ready we forgot the most important ingredient natural red food coloring because otherwise it’s just a cake I mean the red comes from the food coloring it’s literally just a cake if you take out the food coloring anyway once that’s done it’s time to mix the wet ingredients into the dry ingredients and of course give that all a good whisk still everything is incorporated and combined together to make your red velvet cupcake batter and I gotta be honest that red color has just vanished so these are possibly not so red velvet cupcakes and now I’m just going to line my baking tray with some cupcake liners and I’m going to use an ice cream scoop and scoop my cupcake batter into the cupcake molds or the cupcake liners as we call them and then ladies and gentlemen that goes into my preheated oven and this will take about 20 to 24 minutes to cook and of to check all you need to do is take a toothpick and pull it through the cupcake and if it comes out clean the cupcakes are ready and after about 24 minutes our cupcakes are ready and folks yes I know they look really ugly those are not pretty looking cupcakes but I do believe they will taste good anyway be patient let the cupcakes cool down because you just really need them to cool down so just set them aside and let’s get on to the cream cheese frosting so for the cream cheese frosting we need about 200 grams of cream cheese at room temperature to that I’m going to add 100 grams of butter again at room temperature 50 grams of confectioner’s erythritol that’s the same as powdered erythritol and about a teaspoon of vanilla extract and then of course you’re gonna give it all a good mix ladies and gentlemen and well that’s it your cream cheese frosting is ready and look at that it looks so gorgeous and trust me ladies and gentlemen I don’t care about the cupcakes I’m only in it for the frosting anyway I’m gonna put that frosting now into a piping bag and put it in the fridge to chill for a bit while the cupcakes cool down remember ladies and gentlemen patience is the key because if you try and ice a warm cupcake it will melt all over the cupcake anyway once that’s done all we got to do is wait for the cupcakes to cool so ladies and gentlemen our cupcakes have cooled down and it’s time to frost them now and that’s it ladies and gentlemen that is it that is just how easy it is so there you have it ladies and gentlemen Akito red velvet cupcakes with a cream cheese frosting already and I can’t wait to taste it but of course you know what we do here on headbangers kitchen we do food porn whoo yeah anyway seriously enough jibber-jabber you know what to do now hey guys it’s time to taste and buy your popular demand my dad is back to taste and buy his demands we’re shooting at a slightly new location so here we are and we’re gonna taste the not so red velvet cupcakes and I see not so because as you can see the color is not really as red as it should be but yeah you could think the bigger PC guys on first touch it feels soft it feels moist and it feels like it’s gonna taste great but this you should take in the bigger piece it’s crumbly for sure it is soft it’s creamy and I’m spilling is moist hmmm like I said before I’m in it for the frosting because for me cream cheese frosting is the best frosting of all time this is t2 yeah man I can go on the diet any time if this is what keto tastes like thumbs up guys alright you can finish this I’m going to go and get another one and I will see you on the next episode of head bangers kitchen Cheers and keep cooking with a little messy guy but what the hell if it tastes like this next time around I’d probably use this boom better that it looks real civilized for the point halogens of the backdrop and then eating like this terrible yeah bye guys we’ll put it up hey folks if you enjoyed the recipe please hit the thumbs up button and do subscribe to headbangers kitchen for more awesome recipes I’ve got an entire dessert playlist right here for you and in case you didn’t know I’m a musician and you can listen to some of my music right here anyway enjoy [Music]

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