Lifeway Foods Red Velvet Cupcakes

Lifeway Foods, leaders in probiotics and nutritious foods, put a healthy twist on Valentine’s Day treats

This recipe is courtesy of Lifeway Foods

12
Servings
202
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Cups Lifeway Organic Plain Low Fat Kefir
  • 1 3/4 Cup cake flour
  • 1/4 Cup grass fed butter, softened
  • 1 Cup coconut sugar
  • 2 Tablespoons unsweetened cocoa powder (we like Dutch processed)
  • 3/4 Teaspoons apple cider vinegar
  • 3/4 Teaspoons baking soda
  • 2 large eggs
  • 3 Tablespoons dark rum
  • 3/4 Teaspoons vanilla extract
  • 3/4 Teaspoons salt
  • Red food coloring

Directions

Preheat your oven to 350°F and line two standard cupcake pans with paper (or silicone reusable) liners. You’ll get close to 18 cupcakes from this batter.

In a large bowl, cream the butter and sugar with an electric mixer (or a REALLY strong arm and whisk!) until light and fluffy – roughly 5 minutes. Add the eggs, one at a time, incorporating completely before adding the next egg.

In a separate small bowl, whisk together the dark rum, cocoa and vanilla. Add to the sugar/butter mixture and beat well. Add your red food coloring until it’s as red as you’d like.

Pour kefir into a liquid measuring glass and add salt. Stir until combined. Add to the kefir/salt mixture to the other liquid ingredients in three parts, alternating with the cake flour (one part kefir, mix, one part flour, mix, etc.). With each addition, beat until the ingredients are just incorporated, careful not to over mix.

In a small bowl, stir together the cider vinegar and baking soda. Add this mixture to batter and mix. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well-blended and the batter is smooth, again careful not to over mix.

Pour batter into cupcake liners until 2/3 full (careful not to overfill, as these babies rise!). Bake 20-25 minutes, or until the tops spring back when you gently touch them.

Cool the cakes in the pan for 10 minutes, before removing from the pan to cool completely. When cool, frost with icing of your choosing and enjoy your Valentine’s Day treat!

Notes: Cake flour: This recipe calls for cake flour, which differs from regular all-purpose flour in many ways. Most notably, it is has a much finer grain, lending to extra fluffy baked goods. Substitute all-purpose flour if you have it on hand.

Butter: We suggest using organic, grass fed butter in this recipe for taste and health benefits. Substitute other butter you have on hand, melted unrefined virgin coconut oil, or the vegetable oil of your choice.

Nutritional Facts

Total Fat
7g
10%
Sugar
12g
13%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
30g
23%
Protein
4g
9%
Vitamin A, RAE
22µg
3%
Calcium, Ca
39mg
4%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
19mg
6%
Manganese, Mn
1mg
56%
Phosphorus, P
118mg
17%
Selenium, Se
7µg
13%
Sodium, Na
190mg
13%
Water
28g
1%
Zinc, Zn
1mg
13%

Red Velvet Cupcake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Red Velvet Cupcake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.