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
- Preheat the oven to 350 F
- Mix together flour, sugar, baking soda, salt and unsweetened cocoa powder
- Mix together the canola oil, coconut almond milk, egg, red food coloring, vanilla extract and white distilled vinegar on medium speed for 3 minutes
- Slowly add in the dry ingredients on low speed until almost combined. Take a spatula and fold the ingredients together
- Line a cupcake pan with 12 cupcake liners and scoop the cake batter into each cupcake liner
- Bake the cupcakes at 350 degrees for 8-12 minutes. Do not over bake the cupcakes.
- Cool the cupcakes in the pan on a cooling rack for 10 minutes
- 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:
- Mix the heavy whipping cream on high speed in a bowl until stiff peaks form and set aside
- In a bowl mix powdered sugar, cream cheese-softened, vanilla extract and salt on medium speed for about 4 minutes or until smooth
- Slowly fold in the whipped cream
- 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!