Description
These Red Velvet Cupcakes are grain free and are soft, moist, and fluffy. This quick and easy cupcake recipe is a perfect last minute whip up treat for any occasion.
Ingredients
Scale
Red Velvet Cupcakes
- 1 cup super fine almond flour ( Be sure to use a spoon to scoop flours into measuring cup. Don’t just scoop from the bag. The batter will be too thick and cupcakes will turn out clumpy. )
- 1/2 cup coconut flour
- 1/2 cup arrowroot starch
- 2 tbsp. cocoa powder
- 1/2 tsp. Hain grain-free baking powder
- 1 tsp. baking soda
- 3/4 cup sugar
- 2 eggs
- 1/3 cup grapeseed oil or olive oil
- 1 tsp. vanilla extract
- 1 tsp. Apple Cider Vinegar
- 1 cup unsweetened cashew milk
- desired amount of red food coloring
Buttercream Frosting
- 3 cups powdered sugar
- 1 stick Earth Balance Butter ( slightly softened ) = 1/2 cup
- 1 tsp. vanilla extract
- 1 tbsp. unsweetened cashew milk ( add more if need be )
Instructions
Red Velvet Cupcakes
- Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
- In a large bowl add flours, starch, cocoa powder, baking powder, baking soda, and sugar. Mix together until thoroughly combined.
- Make a well in the center of the bowl and add remaining ingredients. Stir together until there are no lumps in the batter.
- Divide cupcake batter into the cupcake liners and bake 18 to 20 minutes.
- Remove from oven and let cool completely before frosting.
Buttercream Frosting
- In a large bowl beat butter until smooth and creamy.
- Add in vanilla extract and powdered sugar one cup at a time mixing until smooth and creamy.
- Add in cashew milk and mix again. ( don’t overmix )
- Pipe frosting onto cupcakes.
- Enjoy!
- Prep Time: 25
- Cook Time: 20
- Category: american
- Method: bake
- Cuisine: dessert
