Red Velvet Cupcakes with Cream Cheese Frosting
Rated 5.0 stars by 2 users
Product
Unsalted Original Butter, Original Cream Cheese
Servings
13-16 cupcakes
A recipe made by one of our talented staff members, Anita! Fluffy, moist red velvet cupcakes with a classic, creamy and deliciously tangy and dairy-free cream cheese frosting.
Ingredients
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120g Nuts for cheese Unsalted Butter
300g sugar
1/2 cup apple sauce
20g cocoa powder
40ml red food colouring
1 tsp vanilla extract
300g all purpose flour
1 tsp salt
240ml non-dairy buttermilk (add 1 tsp of apple cider vinegar to your non diary milk and let sit)
1 tbsp white wine vinegar
1 tsp baking soda
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100g Unsalted Nuts For Butter, softened
- 600g icing sugar
-
250g Nuts For Cheese Original Cream Cheese
Red Velvet Cupcakes
Cream Cheese Frosting
Directions
Preheat the oven to 375°.
Cream together Unsalted Nuts For Butter and sugar until fluffy. Add apple sauce and combine.
In a separate bowl, combine cocoa powder, food colouring and vanilla extract until a paste forms. Add the paste to the creamed butter and sugar and mix until evenly combined.
In another bowl, sift flour and salt. Add half of the flour and buttermilk to the batter. Mix thoroughly. Add the remaining flour and mix until well combined.
Lastly, in another bowl, combine white wine vinegar and baking soda and add it to the batter. Mix batter until all ingredients are fully incorporated.
Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full.
Bake for 18-20 minutes or until the tops of the cupcakes bounces back when touched and a toothpick inserted in the center comes out clean.
Allow cupcakes to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
For the frosting, beat the Unsalted Nuts For Butter and icing sugar on high until creamy with no bumps.
Add Nuts For Cheese Original Cream Cheese, mix slowly until combined. Beat on medium speed, about 2 minutes, until soft and fluffy.
Frost cupcakes and enjoy!
