red velvet cupcake with cream cheese frosting

IMG_6309

Ingredients

Cupcake (2 regular cupcakes or 6 mini cupcakes)

1/4C (28g) Almond flour

1/12t (0.4g) salt

1/12t (0.4g) baking soda

1.5T (20g) truvia

1 (50g) egg

1 1/3T (18.5g) butter melted

1t (6g) Frontier vanilla flavor alcohol-free

1T sour cream

1/2t (1.2g) Scharffen Berger natural unsweetened cocoa powder

few drops of red food coloring

 

Frosting

1oz (28g) cream cheese (room temperature)

1/2T (7g) unsalted butter (room temperature)

1/2t (2g) Truvia

 

Sprinkles

Truvia + red food coloring

 

Directions

To make the cupcakes, mix all the dry ingredients in a bowl.  Add the wet ingredients to the dry mixture and mix well.  Evenly divide in each cupcake mold lined with cupcake liner.  Bake at 350 for 15-17 minutes for regular cupcakes and 13 minutes for mini cupcakes.  Let them cool on wire rack before frosting.

For frosting, mix cream cheese and butter until smooth.  Mix in Truvia.

(Cupcake Ratio approximately 2:1, Frosting Ratio approximately 3:1)

 

**PLEASE READ DISCLAIMER BEFORE TRYING THIS RECIPE**
Advertisements

4 thoughts on “red velvet cupcake with cream cheese frosting

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s