Red Velvet cupcake with cream frosting

Red Velvet cupcake with cream frosting

We all love a treat every now and again, it won't come at a cost with our deliciously healthy and moist gluten free cupcakes!

Yields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins
Red Velvet cupcake with cream frosting
What you'll need
 1 ¾ cups Health Riot Cassava flour
  cup Arrowroot powder
 ½ tsp Xanthan gum
 3 tbsp Cocoa powder
 1 ¼ cups Organic Coconut sugar
 ½ tsp Salt
 1 tsp Baking powder
 1 tsp Bicarbonate of soda
 ½ cup Macadamia nut oil
 1 cup Buttermilk
 2 Large Free-range Eggs
 Seeds from half a vanilla pod
 1 tbsp Apple cider vinegar
Red Velvet Frosting
 350 g Full Cream smooth Cream Cheese
 50 g Cream
 1 cup Xylitol, finely ground in a coffee grinder to resemble icing sugar
 Seeds from 1 full vanilla pod
Instructions:
1

Preheat your oven to 180 degrees Celsius. Easy as pie - combine all the ingredients in a mixing bowl and whisk until smooth.

2

Grease your cupcake / muffin tin with butter and then flour. Using a tablespoon, spoon your red velvet cake mixture 3/4 of the way up your mould until all used up.

3

Pop into the oven for around 30 minutes for large cupcakes, and 25 minutes for small cupcakes, or until a skewer comes out clean when inserted into the centre of a cupcake / muffin.

Red Velvet Frosting
4

Beat together your cream cheese and xylitol until nicely incorporated. Add the rest of the ingredients and whisk until you get a nice thick frosting consistency.

5

Pipe onto your cooled down red velvet cupcakes, and don’t be shy, the frosting makes the cupcake.

Ingredients

What you'll need
 1 ¾ cups Health Riot Cassava flour
  cup Arrowroot powder
 ½ tsp Xanthan gum
 3 tbsp Cocoa powder
 1 ¼ cups Organic Coconut sugar
 ½ tsp Salt
 1 tsp Baking powder
 1 tsp Bicarbonate of soda
 ½ cup Macadamia nut oil
 1 cup Buttermilk
 2 Large Free-range Eggs
 Seeds from half a vanilla pod
 1 tbsp Apple cider vinegar
Red Velvet Frosting
 350 g Full Cream smooth Cream Cheese
 50 g Cream
 1 cup Xylitol, finely ground in a coffee grinder to resemble icing sugar
 Seeds from 1 full vanilla pod

Directions

Instructions:
1

Preheat your oven to 180 degrees Celsius. Easy as pie - combine all the ingredients in a mixing bowl and whisk until smooth.

2

Grease your cupcake / muffin tin with butter and then flour. Using a tablespoon, spoon your red velvet cake mixture 3/4 of the way up your mould until all used up.

3

Pop into the oven for around 30 minutes for large cupcakes, and 25 minutes for small cupcakes, or until a skewer comes out clean when inserted into the centre of a cupcake / muffin.

Red Velvet Frosting
4

Beat together your cream cheese and xylitol until nicely incorporated. Add the rest of the ingredients and whisk until you get a nice thick frosting consistency.

5

Pipe onto your cooled down red velvet cupcakes, and don’t be shy, the frosting makes the cupcake.

Red Velvet cupcake with cream frosting

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