Red Velvet Cupcakes Grain Free
Ingredients
3 medium sized eggs
1/2 cup coconut milk I use this
1/2 cup grass fed butter or avocado oil / coconut oil
1/2 cup coconut flour I use this
2 tbsp golden flaxseed meal I use this
2 tbsp unsweetened cocoa powder I use this
1/2 cup monk fruit sugar substitute I use this
1/4 cup sour cream
1 tsp white vinegar
1tsp vanilla
1 tbsp red food coloring
Cream cheese frosting:
8 oz cream cheese (room temperature)
1/2 cup unsalted butter
1/2 cup swerve sugar
1 tsp vanilla
Instructions
Preheat over to 350 F
Mix dry ingredients together. Set aside
Beat eggs and add in coconut milk except sugar. Set aside
On a medium speed of your electric mixer, mix butter and add sugar
Add in egg mixture then dry ingredients
Gradually add sour cream, white vinegar vanilla and red food colouring
Using a rubber spatula, scrape sides of your mixing bowl
Line muffing pan with cupcake liners
Scoop batter to each liner.
Bake for 20 minutes until the top springs back lightly when touched.
Cool completely before frosting
Make your frosting by mixing the room temperature cream cheese, butter, swerve powered sugar and add in vanilla extract last. It is important to that your cream cheese and butter at at room temperature to avoid lumps.
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