Red Velvet Cupcakes with Vanilla Buttercream Frosting
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If you're craving something sweet, moist, and fluffy, you're in the right place! These gorgeous Red Velvet Cupcakes with Vanilla Buttercream Frosting are the perfect weekend treat using Suncore Foods® Powders in the batter to get a vibrant hue without the artificial dyes. We are so in love with the color!
[ingredients]
Make 10-12 Cupcakes
Cupcakes:
1 cup regular flour
3/4 cup wholemeal flour
1 tbsp cocoa powder
1 cup sugar of choice
2 tsp baking powder
1 tsp baking soda
1-2 tbsp Suncore Foods® Red Beet Powder
1/2 tbsp Suncore Foods Ruby Red Radish Powder
3/4 cup coconut oil
1/2 tbsp apple cider vinegar
1 tsp vanilla bean extract
1 1/2 cups unsweetened oat milk
1/2 tsp salt
Vanilla Buttercream:
200g dairy free butter
3 cups powdered sugar
2 tsp vanilla bean extract
1-2 tbsp coconut milk, cold
1/2 tsp salt
[/ingredients]
1. Preheat the oven to 170c. Prepare muffins pan with liners, set aside.
Click Here for Step-by-Step Directions ▼
2. In a large bowl, sift flour, cocoa powder, baking powder, baking soda, Suncore Foods® Red Beet Powder, Suncore Foods® Ruby Red Radish Powder, salt and whisk to combine. Add in sugar, oat milk, vanilla, coconut oil, vinegar. And mix until well combined.
3. Divide batter evenly between 10-12 cupcake lines in a muffin pan. Bake for 20 mins or toothpick comes out clean. Let cool completely before frosting.
[/directions]
