red velvet cupcake with cream cheese frosting



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



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

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

1/2t (2g) Truvia



Truvia + red food coloring



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)



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