Grain-Free Red Velvet Cupcakes
Grain-Free, Gluten-Free, Nut-Free, Egg-Free, Dairy-Free option, Vegan option
Recipe by Whisk me Free
We think there are fewer better ways to enjoy red velvet cupcakes than with a nice smattering of cream cheese frosting on top... But these are even better because they're grain-free AND have the option to be colored with natural food dye! Enjoy your desserts guilt-free!
Ingredients
Cupcakes:- 1 cup Otto’s Naturals Cassava Flour
- 2 Tablespoons cocoa powder
- ½ teaspoon Otto’s Naturals Grain-Free Baking Powder
- ¼ teaspoon baking soda
- ½ cup sugar
- ⅓ cup melted vegan or regular butter
- â…“ cup avocado oil or other neutral oil
- ½ Tablespoon apple cider vinegar
- ½ cup milk, of choice
- 2 teaspoon red food coloring (organic or natural, if possible)
- ½ cup vegan or regular butter
- 2 Tbsp vegan or regular cream cheese
- 1 cup confectioners' sugar
Instructions:
- Preheat the oven to 365°F and lining a muffin pan with cupcake liners and set aside.
- Combine the cassava flour, cocoa powder and baking powder and baking soda.
- Add the melted butter, oil, milk, vinegar and sugar to the large bowl.
- Mix until smooth.
- Add the red food coloring and mix until incorporated.
- Pour the batter into the prepared muffin pan and bake for 20-30 minutes or until a toothpick comes out clean when inserted in the center of the cupcake. Remove from the oven and let cool completely.
- As the cupcakes cool, make the cream cheese icing by beating the butter for 3-5 minutes until pale and fluffy.
- Mix in the cream cheese to the butter.
- Add the icing sugar and beat for a further 5 minutes until fully incorporated and fluffy.
- Transfer the icing into a piping bag with a star nozzle.
- Pipe the icing onto the cooled cupcakes.
- If desired, sprinkle on some red velvet cake crumbs and enjoy!
