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I got a little baking crazy last Friday when I made the Oreo Cake and decided to keep baking when I finished it! I made red velvet, oreo and chocolate peanut butter cupcakes. Yum! I didn’t know what to do with all of them so I brought them to Archery Country and they were well received! The icing is AWESOME! It is SO light and fluffy and just melts in your mouth! I also don’t think I have ever had red velvet cake before so I really enjoyed this one…I don’t like very chocolatey cakes/cupcakes usually and this one had a light chocolate/vanilla mix flavor so it was great! For a cupcake, the nutrition information isn’t too shabby either!

Red Velvet Cupcakes

Servings: 12

Prep/Total Time: 25

Nutrition Info: Calories-252; Fat-18g; Cholesterol-21mg; Sodium-192mg; Carbohydrates-18g; Fiber-1g; Protein-3g; Sugar-12g

Ingredients

Cupcakes

  • 1 1/4 cups white whole-wheat flour
  • 3/4 cups coconut sugar
  • 1 tsp baking soda
  • 1/16 tsp salt
  • 1 tsp unsweetened cocoa powder
  • 2/3 cups coconut oil, melted
  • 2/3 cups unsweetened almond coconut milk
  • 1 large egg, at room temperature
  • 1 Tbsp red food coloring
  • 1/2 tsp vanilla extract
  • 1/2 tsp white distilled vinegar

Whipped Cream Cheese Frosting

  • 3/4 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 4 oz package light cream cheese
  • 1/2 tsp vanilla extract
  • 1/16 tsp salt
  • sprinkles
Directions
  1. Preheat the oven to 350 F
  2. Mix together flour, sugar, baking soda, salt and unsweetened cocoa powder
  3. Mix together the canola oil, coconut almond milk, egg, red food coloring, vanilla extract and white distilled vinegar on medium speed for 3 minutes
  4. Slowly add in the dry ingredients on low speed until almost combined. Take a spatula and fold the ingredients together
  5. Line a cupcake pan with 12 cupcake liners and scoop the cake batter into each cupcake liner
  6. Bake the cupcakes at 350 degrees for 8-12 minutes. Do not over bake the cupcakes.
  7. Cool the cupcakes in the pan on a cooling rack for 10 minutes
  8. Take the cupcakes out of the pan and let them cool on a cooling rack. Cool them completely before frosting

Once the cupcakes have cooled, make the whipped cream cheese frosting:

  1. Mix the heavy whipping cream on high speed in a bowl until stiff peaks form and set aside
  2. In a bowl mix powdered sugar, cream cheese-softened, vanilla extract and salt  on medium speed for about 4 minutes or until smooth
  3. Slowly fold in the whipped cream
  4. I put the icing in a Ziploc bag, cut off the corner and used it to pipe the frosting on top of the cooled cupcakes and topped it with sprinkles!
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