Single Serving Red Velvet Cupcake
My best friend absolutely adores red velvet cupcakes, and when she asked me if I had a healthy recipe version. I couldn’t help but whip her up a single serving red velvet cupcake. The result was this soft, fluffy red velvet cupcake mug cake, with a high protein ‘cream cheese’ frosting. Ready in one minute, this low calorie dessert or snack is a delicious healthy single serving dessert!
Healthy Red Velvet Cupcakes
LOW CALORIE | SINGLE SERVING | PROTEIN | CAN BE GLUTEN FREE | CAN BE SUGAR FREE
Red velvet cupcakes and childhood
I am lucky enough to have stayed very close (practically sisters) with an old childhood friend of mine. Growing up, I vividly remember having sleepovers where my mum would find us in the kitchen. I would be making loads of concoctions while she would be eagerly waiting (sometimes a little apprehensive- haha!) to try my creations. I remember making pumpkin muffins, which she stuck her nose up at the thought of having a vegetable in her baking!
Anyways, to the point. I remember trying a red velvet cupcake for the first time ever when I went with her and her mum to a local cafe. I saw all the hype surrounding red velvet, and couldn’t wait to give it a sample. The result? I probably had the best red velvet cupcake ever. No jokes, to this day I have not been able to find one that tasted nearly as good.
Until….
I came up with this recipe! Despite the sugar-loaded, high calorie, delicious goodness of the original red velvet cupcake, this single serving is honestly just as tasty but with a fraction of the calories , made with whole-grain ingredients.
Healthy red velvet cupcake
Who wouldn’t want to have a single serving red velvet cupcake in a mug? Something that I adore about mug cakes is that they take around 60-90 seconds to make and are perfect for when that craving strikes. I also love the 60 second chocolate cake, apple pie mug cake & tiramisu mug cake. No need to gather heaps of unnecessary ingredients, these recipes are all delicious healthy single serving desserts!
Video of how to make red velvet cupcake mug cake
Red velvet cheesecake frosting
One of my favourite things about this recipe has to be the cheesecake frosting! I have to stop myself from eating the frosting before it even gets to the cake. Unlike traditional varieties, where the frosting is overly sweet and almost over powers the entire cake, this frosting is subtle with hints of vanilla and cheesecake. I am more of a cake girl than a frosting girl at heart, but this frosting is the best high-protein add on.
Red velvet colouring
Now I know what you’re all thinking, beets are such a headache! Whenever I peel and slice beetroots, my kitchen always looks like a crime scene! In this recipe, you can use beetroot juice, but if that is too much of a mission I recommend using some natural food colouring! Feel free to also change up the colours, you can have pink velvet cupcakes or even blue velvet cupcakes. The opportunities are endless!
Microwavable mug cake
The best part? You don’t even need an oven to make this delicious mug cake! All you need is a microwave, mug, ingredients, 60 seconds and BAM you’re left with the most heavenly healthy red velvet cupcake
How do you make the red velvet cupcake mug cake?
Ingredients:
Oat flour: I make my own by blending oats in a high speed blender to make a flour consistency.
Cocoa powder: Adds a delicious chocolatey flavour
Granulated sweetener of choice: I used a calorie free monk fruit sweetener, but any granulated sugar could work.
Baking soda:Essential to get your mug cake to rise
Egg white: feel free to replace it with a chia egg if you’re vegan
Milk of choice: I used almond milk, but you can use any milk of preference
Smooth cottage cheese: essential for that cream cheese frosting. You can replace it with low fat cream cheese if you prefer
Vanilla extract: To add that delicious vanilla flavour while not being over powering!
Method:
1.
Grease a microwave safe bowl or mug of choice with some oil spray
2.
Add all ingredients above and mix well.
3.
Microwave for 1 minute, in 30 second intervals to prevent the mug cake from rising over.
4.
Top with frosting & enjoy
5 Red velvet cupcake varieties
Here are some optional variations to change up the flavour!
Choc frosting: Add 1/2 tsp cocoa powder to your frosting mixture
Cocoa: Dust with a little cocoa powder once done
Blueberry:Top with some blueberries of choice
Choc chip:Top with some chocolate chip
Cinnamon: Top with a dash of cinnamon
Single Serving red velvet cupcake
Ingredients
- 2 tbsp oat flour Use GF if desired
- 1 tbsp cocoa powder
- 1 tbsp granulated sweetener of choice
- 1 tsp vanilla extract
- 1 tsp chocolate nut butter of choice
- 1/4 tsp baking powder
- 2 tbsp milk of choice I used almond
- 1 egg white Can subs with a chia egg if vegan
- 1 tbsp beetroot juice or a few drops natural food colouring (optional)
For the vanilla protein frosting:
- 2 tbsp smooth low fat cottage cheese
- 1/2 tsp granulated sweetener of choice you can subs this with a couple of drops of stevia if you prefer
- 1 tsp vanilla extract
Instructions
Microwavable mug cake
- Grease a microwave safe bowl or mug of choice with some oil spray
- Add all ingredients above and mix well.
- Microwave for 1 minute, in 30 second intervals to prevent the mug cake from rising over.
- In a separate bowl, combine all ingredients for the frosting and scoop on-top of the mug cake.
Oven mug cake
- Preheat the oven to 180C/350F. Grease an oven proof bowl or mug of choice with some oil spray
- Add all ingredients above and mix well.
- Bake for 8-10 minutes until mug cake is done!
- In a separate bowl, combine all ingredients for the frosting and scoop on-top of the mug cake.
Nutrition
This recipe is honestly the best. Just made it. Comes out fluffy and delicious!!
yayyy! So happy to hear x
Fluffiest oat flour cake I ever made!
Yayy!! so so happy to hear!