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Red Velvet Cupcakes

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Serves 12 regular or 24 mini | Prep Time 15-20 minutes | Cook Time 20 minutes or so

Why I Love This Recipe

these aren't vegan and they actually aren't that bad

Ingredients You'll Need

For the Cake

1 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. cocoa powder
1 c. sugar
1/3. c. oil
4 oz. beet juice or 2 tbsp. red food coloring
1 c. buttermilk
1 tsp. apple cider vinegar

The Frosting

1/4 c. Mascrapone Cream Cheese
1/4 c. unsalted butter
2-3 tsp milk
1/2 tsp. vanilla extract
2-3 c. powdered sugar


For the Cake

1. Set the oven at 350º and line a one-dozen cupcake pan (I spray my liners with oil to prevent sticking when you eat them.)

2. Sift together the dry ingredients not including the sugar.

3. In a separate bowl, whisk the buttermilk and vinegar together.

4. Mix your sugar, oil, extracts and beet juice.

3. Add the soymilk/vinegar and mix until combined.

4. Fold wet into the dry ingredients. Then use a mixer to get out the lumps 1-2 minutes.

5. Fill the cupcake pan and bake 20-22 minutes, cupcakes will be reddish brown.

The Frosting

Cream the vanilla, cream cheese and butter together. Hand mix the sugar a little at a time to prevent dust. Add the milk to improve texture. Use a hand mixer to whip it to a nice even consistency. Continue to add sugar or milk til you have nice stiff peaks.

After assembly I like to do a little cocoa powder to garnish.

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