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Red Velvet Cupcakes

Gluten-free and Dairy-free. Contains nuts and eggs.

Can be made vegan by making a flax egg to replace the egg!

WHAT YOU NEED:
1 cup all-purpose gluten-free flour blend (nothing with coconut flour though)

2 tablespoons unsweetened cocoa (.5 oz)

3 tbsp beet crystals

1/4 cup coconut sugar

½ tsp baking powder
½ tsp baking soda
½ teaspoon salt

½ cup avocado oil (you can use coconut oil if you want a hint of coconut in them)
1 egg
½ cup cashew, oat, or flax milk (these are creamier than almond) 

+ 1 teaspoon apple cider vinegar, let sit 2-3 minutes to ‘curdle’
1 tsp vanilla extract
¼ cup brewed decaf coffee

Frosting:
4 oz. room temp vegan cream cheese
¼ cup room temp vegan butter
1 teaspoon vanilla extract
1-2 cups powdered sugar (I only use 1 cup but you can choose your sweetness!)

Piping bag or medium plastic Ziplock bag

INSTRUCTIONS:
-Preheat oven to 350°F 
-Grease your muffin tin or place in liners 
-In a bowl, mix the flour, beet crystals baking soda, baking powder, cocoa, and salt with a whisk so as to avoid clumping
-In a separate bowl, mix the oil, egg, curdled vegan milk of choice, vanilla extract,  until combined.

-Add coffee once everything is combined well.
-Add dry ingredients to wet ingredients and mix well but not for very long.

-You can use a 1/4 cup measuring cup to scoop out the amounts of the cupcakes and then if you have extra, distribute evenly. 
-Bake for 20-25 minutes, checking with a toothpick to see when it comes out clean
-After 5 minutes, place on a cooling rack for at least 15-20 minutes before frosting
*If you frost while they are still warm the icing will melt so feel the sides before starting*

Frosting:
-In a bowl, beat together vegan cream cheese, 'butter', and vanilla extract until it appears fluffy with no lumps (as much as possible).

-Sift in icing sugar slowly, making sure to mix well as you go. Add by 1/4 cup increments and taste as you go to determine how sugary you want it.
-use a spatula to scoop in the icing to the piping or ziplock bag.

(if using a piping bag, be sure to select the nozzle you wish. If using a ziplock bag, cut off a small triangle from one bottom corner) 

-Ice cupcakes to desired amount

-sprinkle beet crystals on top to look pretty! 
 

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