Red Velvet Cupcakes

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Red Velvet Cupcakes

Red Velvet Cupcakes

Ingredients

SERVES : 8-10.

  • 200ml Almond Milk
  • 1 tsp Apple Cider Vinegar
  • 100ml coconut oil, melted and cooled
  • 1 tsp Vanilla Extract
  • 130g Spelt Flour
  • 150g Coconut Sugar
  • 2 tbsp Cocoa Powder
  • ½ tsp Baking Powder
  • ¾ tsp Baking Soda
  • ¼ tsp salt
  • 2 tsp beetroot powder

For the Frosting :

  • 1 can Coconut Milk, (put in fridge so the coconut cream is hard)
  • 1 tsp Vanilla Extract
  • 4 tbsp Icing Sugar
  • 100g Cream Cheese (Vegan if need be)
  • freeze dried raspberries.

Method

  1. Preheat the oven to 180 degrees C and line a cupcake pan with cupcake cases
  2. Mix the almond milk and apple cider vinegar and set aside for 5 minutes to turn to buttermilk
  3. Next, add the coconut oil and vanilla extract
  4. Mix all the dry ingredients together in a bowl
  5. Pour the wet ingredients into the dry ingredients and mix together until smooth
  6. Spoon the batter into your cupcake liners, filling 3/4 of the way full
  7. Bake for 17-19 minutes, or until a toothpick comes out clean
  8. To make the cream cheese frosting, remove the can of coconut milk from the fridge and scoop out just the cream on top (the cream and liquid should have separated in the fridge)
  9. Add the vanilla extract and icing sugar and whip on high until smooth and the whipped cream forms soft peaks
  10. Add the cream cheese and continue to whip until combined
  11. Use a piping bag to pipe the frosting onto the cupcakes
  12. Sprinkle with Freeze Dried Raspberries

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