RED VELVET CUPCAKES

RED VELVET CUPCAKES
  1. Preheat oven to 180/360
  2. In a bowl, add softened butter, cream cheese and stevia and whisk until smooth
  3. Add vinegar, eggs, cream, vanilla, red food coloring or 3 tsp of beetroot juice, baking powder and salt then whisk until combined. Then add 1.5 cups of almond flour and whisk until the batter is smooth
  4. Separate batter into 12 equal portions and place in muffin holes.
  5. Bake for 20 minutes then allow to cool before removing from the tray. They may seem under-cooked but when the cool, they will harden.
  6. Optional: For Cream Cheese Icing, add 200g softened cream cheese, 1/4 cup of granulated stevia, 1tsp vanilla essence, 1 tsp red food coloring or beetroot juice, 50mls cream, 1 tsp lemon juice and whisk until smooth. Evenly distribute and ice 12 cupcakes.
Preparation time
5 mins
Cooking time
25 mins
Difficulty
Easy
Serves
12 people
Meal course
DESSERT
Posted by
Posted on
Cream Cheese - Full Fat
225 grams
Butter
50 grams
Stevia - Granulated
1/2 cup
Vinegar White
1 1/2 teaspoons
Vanilla extract
2 teaspoons
Cream - Thickened
50 mls
Eggs
2 med
Salt Himalayan Rock
1/4 tsp
Almond Flour
1 1/2 cups
Red Food Coloring or Beetroot Juice
3 teaspoons