I am republishing this recipe again, because I’ve improved the recipe by adding in unflavored protein whey. You can still use coconut flour instead.

I’ve started a small keto home bakery for the Nashville/Franklin area, which has prompted me to test and retest recipes. I’ve been baking keto cakes for the last two and a half years and have learned so much about baking with alternative flours. Since I live in the south, I knew the red velvet cake had to be perfect. I believe this version is perfect.

I’m into my fourth year of baking grain-free, have baked thousands of keto cakes. 

I already have what I consider the very best gluten free red velvet cupcake recipe made with a rice flour mixture, but for some of you, you need to avoid grains..

This grain free, sugar free red velvet cupcakes recipe is my very own creation.

What do I prefer as an alternative flour for Keto Red Velvet Cupcakes?

I tend to like the almond flour version better. It bakes up much smoother and is prettier and is closer to the original red velvet cake.

What sweetener do you use?

I used swerve as my sweetener, which is a healthy sweetener choice that doesn’t interfere with blood sugar.

I wish I could tell you that I used a “red food coloring” alternative, but I didn’t. If you need an alternative try beet powder found here. (I’ll be testing that in the future and I’ll let you know).

Why do I use protein powder in the recipe?

I discovered that a little bit of unflavored protein powder helps gives a rise and better crumb.

The recipe for the cream cheese frosting makes a modest amount, as these are small cupcakes, and I didn’t want the cupcake to be top heavy. These are meant to be small treats.

I used swerve in the recipe for the cream cheese frosting, making this grain-free, sugar free red velvet cupcake, keto friendly.

One thing I’ve learned for sure. Red Velvet is not a trend. It’s popular, classic and here to stay.

So far, I have published six ways to make red velvet.

The most popular of my red velvet recipes is the red velvet cheesecake cupcake recipe, which I think you could adapt using the tips from this recipe or the gluten free recipe.

How I Sweeten Keto Red Velvet Cupcakes

I use Swerve granulated for the cake part and Swerve confectioner’s for the cream cheese frosting. I wrote extensively on Swerve and why I use it Here.

What is nutrition/carb count for this recipe?

These grain-free, sugar-free red velvet cupcakes are the red velvets I’m most proud, because it was the most challenging. Swerve carbs are sugar alcohol carbs, not processed as carb count in body. This recipe makes 12 cupcakes, 3 net carbs.

I hope you find many wonderful keto desserts here. Please follow me on instagram and if you make the recipe, tag me #spinachtiger. If you love this recipe, please give it five stars. I really appreciate that.

More Keto Cakes from Spinach Tiger

Keto Texas Sheet Cake

Triple Layer Keto Red Velvet

Keto Angel Food Cake

Keto Coconut Cupcakes

Keto Lemon Cake

Keto Lemon Blueberry Muffins

See all Spinach Tiger Keto Friendly Desserts Here.

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Keto Red Velvet Cupcakes

Keto Red Velvet Cupcakes made with Almond Flour

Course Keto Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 2 cups almond flour
• 2 tablespoons unflavored whey protein powder or coconut flour
• 2 tablespoons unsweetend natural cocoa powder not dutch processed
• 1/2 cup softened unsalted butter or use 1/2 cup avocado oil
• 6 eggs
• 1 cup Swerve Granulated
• 2 tablespoons sugar free maple syrup optional (see notes)
• 2 tablespoons Swerve brown sugar optional (see notes)
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 4 tablespoons sour cream
• 4 tablespoons milk see notes
• 2 tablespoons red food coloring
• 2 teaspoons white vinegar

Cream Cheese Frosting

• 8 tablespoons unsalted butter room temperature
• 8 ounces cream cheese room temperature
• 1 cup Swerve confectioner’s sugar can add up 1/2 cup more
• 1 teaspoon vanilla
• 2 tablespoons heavy cream as needed

Instructions

• In separate bowl from mixer, mix together almond flour, (whey or coconut flour) salt, baking powder, baking soda, sifted cocoa powder, xanthan gum.
• In mixer, cream butter and Swerve.
• Add eggs one at a time.
• Add vanilla.
• Put sour cream in measuring cup. Fill with milk up to 1/2 cup mark. (I use Fairlife, which is low-carb. You can use heavy cream if desired). This makes a buttermilk.
• Add food coloring to buttermilk mixture.
• Add almond flour mixture to sugar/egg mixture alternating with buttermilk mixture.
• Add vinegar at the end.
• Mix well.
• Bake immediately for 15 minutes at 350 F./ 180 C..
• Cool and frost with cream cheese frosting found here.

Cream Cheese Frosting

• Beat butter for five full minutes.
• Mix together butter and cream cheese first until completely smooth.
• Add confectioner’s sugar a little at a time. You may only need 1 cup, so taste as you go.
• Add Vanilla.
• Add heavy cream. I find that when I beat that butter long time, the frosting is light and does not need much, if any, heavy cream.

Notes

If you need to sub protein powder, sub with 30 extra grams of almond flour or 26 grams of coconut flour. 

Re: Optional Maple Syrup – I love this extra sweetness I use Choc Zero. Use my code SpinachTiger to save 10 %. (affiliate)

Optional Swerve Brown Sugar – Adds a little something extra.  

Nutrition

Carbohydrates: 4g | Protein: 7g | Fat: 25g | Fiber: 1g

The post Keto Red Velvet Cupcakes, Grain Free, Gluten Free appeared first on Spinach Tiger.

I love red velvet. It is the quintessential southern cake. Especially at Christmas time.

Four years ago, at Christmas, I gave you the red velvet layer cake, not gluten free. I also gave you red velvet in jar (which you could do using this recipe) and red velvet cheesecake cupcakes (also transferable.)

So this Christmas,  I give you gluten free red velvet cupcakes.

This is in honor of celebrating eight years of blogging as Spinach Tiger. I say “as” instead of “on” because after eight years I feel like a spinach tiger, still passionate about plant food and real food made from scratch.

I’ve learned so much about cooking, baking, taking on challenges, and stretching. It was a big stretch to bring you gluten free baking, but I’m getting more comfortable with it. It was never in the plans, but I follow the needs of what people are looking for, and so many of you have turned to gluten free eating.

I adapted this recipe from America’s Test Kitchen on Gluten Free Baking. They have come up with their own gluten free flour recipe, which I did not use, but substituted Bob’s Red Mill One to One Baking Gluten Free Flour, the one I always use.

I baked regular red velvet cake at the same time, so I could tell you about the differences. The regular red velvet was a little more tender, but the gluten free red velvet cupcakes were so close, it was hard to tell them apart. This was so good, I gave one to the plumber and didn’t tell him it was gluten free.

Make this recipe into a triple layer tiny red velvet cake.

Just Double the recipe to make the triple layer cake. You will need three 6-inch cake pans, which you will grease and flour with cocoa. Cook for approximately 20 minutes, making sure your cake tester comes out clean. Cool, frost with this cream cheese frosting. To get this look, I used a pastry bag with no tips.

If you like this, you’ll also like these gluten free chocolate cupcakes.

I used this cream cheese frosting, the one that is more cream cheese than butter.

Enjoy. Merry Christmas. Thank you for stopping by. I appreciate you, my readers, more than you could know.

More Red Velvet Recipes from Spinach Tiger

More Gluten Free Baking

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Gluten Free Red Velvet Cupcakes

Gluten Free Red Velvet Cupcakes, adapted from America's Test Kitchen.

Course Gluten Free Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 1 1/3 cups gluten free flour Order Here
• 1/4 cup unsweetened cocoa powder
• 1/8 teaspoon baking soda
• 1 teaspoon baking powder Order Here
• 1 1/4 cup sugar
• 2/3 cup sour cream
• 6 tablespoons avocado oil Order Here
• 2 large eggs
• 1 tablespoon red food coloring
• 1 1/2 teaspoons vanilla extract Order Here
• 2 cups this cream cheese frosting

Instructions

• Preheat oven to 350 degrees F.
• Line muffin pan with cake liners
• Whisk flour, cocoa, baking powder, baking soda, salt together. Sift.
• Mix together sugar, sour cream, oil eggs, food coloring, vanilla until combined.
• Add dry mixture until thoroughly combined.
• Divide evenly in muffin tin.
• Bake for 18-20 minutes, turning halfway through.
• Cool completely before frosting.

The post Gluten Free Red Velvet Cupcakes, Tiny Cake appeared first on Spinach Tiger.

This is fun. This is witty. Food in a jar! I am one of the those jar nuts. I have at least 50 mason jars sitting in my pantry.  They hold nuts, grains, popcorn, juniper berries, raisins, beans, rice, brown sugar, salt, cocoa and much more.

I do not can, nor do I think I will can any time in the future, but that doesn’t stop me from having a love affair with jars. These are not intended to be canned cakes in jars that can last for months. Some people have claimed to do that successfully. That’s not me. I’m doing good to bake them, jar them, and freeze them.

I also have a gluten free red velvet cake recipe that works in a jar here.

I had to do a little research to make sure it was safe to bake in a jar. Some put the jars right in the oven as I did, and some use a water bath.  Just make sure you do not bake them with the lid on. I know I probably don’t have to tell you that, but I want to make sure you do this safely.

Some cakes rise a lot, some a little. You may have to experiment with this. If you use cooking spray, the cakes should pop out fairly easily if you need to trim from the bottom. (I did that with some spice cake in a jar I recently made and I saved those discs I cut off and froze them to make something with at another time.)

Cook the cake completely before you pipe in the frosting. The lid goes on and they are stored in a fridge for a few days. Some will go into the freezer. Yes, you can freeze jars. I do it all the time. Just make sure you leave an inch of space between the food and the lid. This is my genius discovery of 2012.

You can be as creative as you like. My next jar challenge will be ice cream cake in jars. I can’t wait to try that one. The recipe for red velvet cake is found here.. You can use a box cake, but please don’t use store bought frosting. I have a great recipe for cream cheese frosting (my number one post on this blog).  It does make a difference.

As far as size of the jar, I used wide mouth, half-pint size jars. I poured 1/4 cup of batter into each jar. I love the half-pint size, which gives a perfect individual portion which is not over the top. You eat out of the jar with a spoon, and everyone loves it. If you only want to eat half, just put your lid on and save it. So convenient. So adorable. Just sit out for a few hours to defrost.

More Red Velvet, Gluten Free, Just in case you need that.

More Jar Desserts Here

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Red Velvet Cake in a Jar

Cake in a jar is fun, witty, extra special. Tips on how to do it.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• Red Velvet cake batter found here
• cream cheese frosting found here
• 12 half-pint wide mouth jars order here
• cooking spray

Instructions

• Heat oven to 350
• wash jars well
• spray jars well
• pour 1/4 to 1/3 batter into jars. (you might do a test ahead to see how high your cake rises)
• You will probably have batter left over that you can make cupcakes with.
• Bake for 20 minutes - Check at 15 minutes to see how done cake is.
• Test with a toothpick or cake tester.
• Cool completely.
• Pipe an inch of icing into jar.
• Top with a lid. Refrigerate up to 3 days. Or freeze.
• If you freeze, leave an inch at the top.
• Take out. Defrost an hour before serving.

The post Red Velvet Cake in a Jar appeared first on Spinach Tiger.

Someone asked me yesterday if there was any food I didn’t eat. “Not too many, I’ll eat almost anything.” I replied. I did turn down chicken hearts a few weeks ago, but what most gets a reaction for me are food combinations.

A dish could contain two ingredients I like separately,  but I can’t eat them together. I once was served a chocolate cake with dates in the middle and it was a no go for me. I can’t eat pineapple on pizza and I can’t eat onions with any fish ever.   Where do these feelings come from?

Several places.   Association with good or bad memories. Association with People. Association with food culture of the family. Strength of the ingredient’s taste, flavor, smell, texture. All of these combine to give us our “food story.”

Food smells and textures are programmed into our memory and can result in intense sensory reactions, good or bad. The psychology of food aversions is fascinating,  because the center of the brain that records smell can make the wrong associations.

Food can be associated with an event.  Perhaps you received  bad news when you  were eating a cinnamon roll and now you can’t stand cinnamon and you don’t know why. Smelling cinnamon or even thinking about cinnamon can make you feel badly.

Another important component in food memories is  the context in which it was eaten. Whom you ate your food with creates an experience that lodges into the pain/pleasure center, and often chefs become chefs because of happy food memories. Of course, that can work in the opposite way, too, which is why some people might not be very food centered.

I don’t relate easily to people that can take or leave food, or don’t cook, because my happiness as a child revolved around food. Moving from school to school, house to house, parent to parent, the only time I felt secure was at the dinner table or at a restaurant as my family protected those memories.

Vanilla is Sexy

There is one flavor that is universally adored for its intoxicating fragrance. Vanilla. Part of the  lore of vanilla is its association with romance and its supposed properties as an aphrodisiac. Women used to dab it behind their ears and on their wrists. Men put vanilla beans in their hats to enhance their sexual performance. In fact, many perfume companies use vanilla because they know it makes people feel amorous.

Try this. Go into the cabinet and take a good long whiff of vanilla. It’s earthy, sweet, sultry and hits the pleasure center. It makes you want to order dessert and get romantic at the same time. The next time company comes, simmer a pot of water with vanilla and cinnamon and orange zest. It’s very inviting.

Heilala Vanilla

I was sent a very high quality Heilala vanilla paste from New Zealand. Heilala vanilla began as a project to aid the Vava u Islands in the kingdom of Tonga, which was  hit by a cyclone in 2002. It is grown is organic soil, hand pollinated and dried under the Pacific sun before heading to Tauranga, for processing.  I am now a vanilla paste convert. While vanilla beans are wonderful, there is no scraping, no drying out, and the flavor is absolutely incredible. You can make these with vanilla extract, or vanilla beans, but if you can, try vanilla paste, I highly recommend it.

The first thing I used it for was this espresso frosting. The combination of espresso and vanilla was so good, I made it again a few days later.Black Bottom Cupcakes

I combined two recipes from the Loveless Cafe Dessert cookbook, which never lets me down.

In today’s recipe,  I combined two big childhood favorites, red velvet  and vanilla cheesecake. Not only do the flavors marry well, the red and white are just too pretty. The original idea came from black bottom cupcakes. I used the red velvet cake recipe from here  (half for 12 cupcakes) instead of my black bottom cupcakes.

These are the perfect cupcake to take to a party, because you don’t have to worry about  frosting getting messed up, which has happened to me just about every time I try to transport cupcakes. These are a little easier to navigate and don’t require a fork. And, they are pretty!

Deliciously, red velvet. You know I love red velvet as I devoted a whole board in Pinterest to it. You’ll love it.

Make these red velvet cheesecake cupcakes and do use good vanilla.

For this recipe, you need the red velvet cake batter. Use your own or just half this red velvet cake recipe here.

The post Red Velvet Cheesecake Cupcakes appeared first on Spinach Tiger.

If you want to say Merry Christmas from Nashville, you do it with red velvet cake. If you want to acknowledge the birthday that is Christmas, you do it with Red Velvet Cake. And, if you want to throw in a three-year blog anniversary, you not only do Red Velvet cake, you get the best recipe in town from the Desserts From  the famous Loveless Cafe  The Loveless Cafe is an icon in Nashville, known for biscuits and home cooking.

This recipe is perfection. It’s moist, yet substantial and exactly the color of red that it needs to be. I think the secret is using only dark brown sugar. The frosting is a fluffy cream cheese, and I adapted it slightly but only slightly.

Frost with this cream cheese frosting.

I’ve been thinking a lot about Christmas and all that comes with it.

The shopping. The wish lists. The traffic. The relatives. The memories, good and bad. The EMOTIONAL  intensity. The decorations going up.

The DECORATIONS coming down. The lights. THE COLORS of red and green.

The new Christmas color, BLUE. The joy.

The TOYS. The traveling. The money spent. The money we wish we had to spend. The money we receive. The gift cards. The re-gifting. The dirty Santa exchange. The parties. Dogs with antlers. The cocktails. The hangovers.

THE RUSH TO Fed ex two days before Christmas. The family portrait Christmas cards that no one knows what to do with the day after Christmas. The awe of AMAZON.

Cookie exchanges. SNOW. Christmas Pajamas. Men’s underwear and SOCKS WRAPPED UP pretty and placed under a tree. Stockings with names.

BATTERIES needed for everything.  Candlelight services. TREES with no leaves. Charlie Brown’s Christmas. Scotch tape. Ladders. Sprinkles. RED nail polish.

Red VELVET CAKE. Cookie cutters. Bedtime Stories.

CHRISTMAS HUNTING (what we do: going out to see what kids would like to have and then write Santa a letter).

HANDEL’S MESSIAH. Bells. Bows. Bonuses. Santa. RUDOLPH. Short days. Short Bank Balances.  It’s a Wonderful Life. Collapsing GINGERBREAD houses. Collapsing. Togetherness.

FAMILY. Loneliness. Drama. Butter Tarts. Hot BUTTERED Rum. Food. Recipes. More food. FOOD BLOGGING friends.  Baby Jesus.  Happy Holidays. Merry Christmas.

PARADES. Atheist rights. Christian church services. Hanukkah. Kwanzaa. Winter Solstice. Midnight Mass.

FAITH, Love,  Hope, Charity. PRAYERS. Miracles.

And, what do I think of all this?

I LOVE IT. I LOVE IT BECAUSE even the most cynical person gets a softer heart at this time of year. And, our hearts could all use a little softening. It’s the reason for the season.

He came to help us ALL out of the mess we are in. We get hurt, and our hearts harden. When we look at a child and their willingness to believe in Santa, in goodness, in their parents, in the God their children pray to.

We see  in their eyes, the trust that love will show itself wrapped in bows under a tree,  and we can stop and remember we are meant to have a pliable heart that holds onto hope and breathes out JOY and LOVE.

That is not always the story, because life can harden a heart with hurt. Jesus came to help our HEARTS, to bring us back to childhood innocence, to bring us back to believe in what we cannot see, to have HOPE in what we cannot understand, and to recognize our heart needs something we can not  give it without help.

THE SPIRIT OF CHRISTMAS comes from a softened heart. The generosity demonstrated by money given to charities or anonymously to needy families isn’t limited to Christian believers celebrating the birth of Christ. The spirit of the Christmas reaches out to people of many faiths even to those of no faith in anything. I am not disappointed by this or surprised. I am joyful that this season still softens the heart.

I am joyful that in the bigger picture of this world, most people want to do good, want to help others and want to make the world a better place. Even when we get wrapped up in commercialism, there is a something inside of us that ignites and shines a LIGHTt. I believe this is the light of Christ.

Others may believe something else. Whatever you choose to believe, my hope is that you feel it and you know that it comes from something special and you are not the author of that special, but you are welcome to more.

One of the ways the spirit of Christmas hits our home is with FOOD. The time spent in the kitchen together, cooking, baking, eating is the way love is shown. Many goodies get wrapped up and sent off to friends and family along with love and Christmas spirit.

Food is essential to the soul of our household, a binder to relationship and spending time together.

SPINACH TIGER also celebrates a birthday today. I hope that you glean the spirit behind this blog. It’s not so much about culinary success as it is about the stories behind the food, making a house a home and striking back at a culture that builds smaller kitchens and bigger cars.

My dream would be to reverse those. That reminds me.. I forgot to add DREAMS to the list.

Recipe for Red Velvet Cake. Please go to this post for two kinds of  cream cheese frosting.

Gluten Free Version. You can make this cake Gluten Free by Doubling this Gluten Free Cupcake Recipe.

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Red Velvet Cake Says Merry Christmas and Happy Birthday

A wonderful southern cake classic, recipe adapted from Desserts from the Loveless Cafe.

Servings 10

Ingredients

• 2 1/2 cups cake flour
• 1/3 cup unsweetened cocoa not Dutch process
• 1 teaspoon baking soda
• 2 tablespoons liquid red food color
• 1 cup buttermilk
• 2 1/2 sticks 10 ounces unsalted butter, softened
• 2 cups dark brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 whole eggs plus 2 egg yolks (room temperature)
• 1 tablespoon distilled white or cider vinegar

Instructions

• Preheat oven to 350 degrees
• Plan on baking 2 layer cakes 35 to 40 minutes. I made mini cakes (six inch layer cakes) and baked for 20 minutes. These instructions are for a free-standing mixer. You can use an electric beater also. Prepare baking pans by butter sides and using wax paper or parchment for bottom of pan. If you want red velvet crumbs, bake a cupcake or use the cake that you carve off the layers.
• Sift together flour, baking soda, salt, cocoa. Set aside.
• Line up vanilla, and cider vinegar in small bowls. Set aside.
• Mix red food color into buttermilk. Set aside.
• Beat butter until very smooth and fluffy. Add in sugar. Cream until completely incorporated.
• Add eggs and egg yolk, one at a time, mixing each 45 seconds.
• Add in 1/3 flour mixture and 1/3 buttermilk mixture. Repeat until finished, ending with flour mixture.
• Add in vanilla. Add in vinegar. Mix and pour into baking pans.
• Bake until toothpick or cake tester comes out clean. Do not over bake. Check five minutes before time is up.Cool completely before removing from pans. I place cakes in freezer for 5-10 minutes before applying frosting. I do a crumb coating. Place back in freezer for a few minutes and then frost with this cream cheese frosting.
• Crumble the cupcake or cake you shaved from the layers for the top. (optional)

Notes

This recipe is different from the red velvet cake on their website. I received this book as part of a swag bag at the Food Blog Forum Conference held in Nashville earlier this year. It's a great gift and one I'll use again and again.

The post Red Velvet Cake Says Merry Christmas appeared first on Spinach Tiger.

It’s a busy week with Valentines, Mardi Gras, Olympics and Chinese New Year. . I wish I could take the time to cook food and celebrate all of these things at once, but alas, for me, for us, it’s mostly a Valentine’s celebration.

Unlike most food bloggers, I will not be cooking. We are a couple that works mostly like this: She cooks; He cleans the kitchen. I know what you’re thinking. I must be lucky and you might say “most men would never do that.” I just don’t think like this. I believe people will do a lot to keep the good food coming. But, just for fun, I did a little baking, and I even cleaned it all up.

The ONE THING my husband has mastered in the kitchen far above me is the cappuccino, and soon, he will do a guest post. He serves me the very best, perfected cap every morning. To show my appreciation, I baked these adorable cake cups to resemble his cappuccino. They are topped with cake pops.

Jaden of Steamy Kitchen had the cutest post on cake pops with a video this past week. She admits being late to this “pop” party that was so big a year ago, but I’m glad she did the post and it inspired me to give it a try. Her pops are gorgeous, so do take a look.

These are heart shaped, dipped in chocolate. To explain why my husband doesn’t do any baking in our house, I asked him to get red food coloring and he came home with the red decorative squiggles you see on the pops. It was a good laugh.

The Process
I have real issues with red velvet cake. I’ve made it four times in the past two weeks and I can’t get happy with any recipe. It’s either too dense, not red enough, dry etc. I am still fighting the red food color thing, but substitutes worked poorly. I wanted red beets to work. In my mind, they should work, but I ended up with a great tasting light cocoa cake, but not the right color. So I made a box cake just to see what an artificially processed cake would look and taste like. Argh…it was good. That’s not good news for Spinach Tiger. I don’t do boxes and if I can’t make a scratch cake better than a box cake, something is wrong with me. Cake number four had the right color, but not the right texture. It wasn’t as moist as the red beet cake. So I think I’m almost there perfecting the red velvet cake, but you will have to wait. I’m not posting a cake recipe until I’m sure, so there will be a cake number five.

In the meantime, use your favorite cake recipe, and create your own pops. Jaden shows flowers. I did hearts just to be sentimental, but they are trickier because of the weight in the wrong place on the stick. But aren’t they cute, and you really don’t need to make them into pops; they are cute just as little cakes.

For the cake cups, I simply microwaved for a few minutes, stopping after two minutes to assess and then every 20 seconds, watching the cake the whole time.

For Cake Pops: Mix cooled baked cake with cream cheese frosting. Chill in balls that will fit into cookie cutter shapes. When chilled, shape, freeze, dip in white chocolate.
Note: I know this is a very brief description, and I promise to return once I have perfected this cake.

The post Happy Valentine’s Day: Red Velvet Cake Cups and Heart Pops appeared first on Spinach Tiger.