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Red Velvet Cupcakes
If there was any cake mixture that was made for Valentines Day it’s Red Velvet. This cake mix is so indulgent and we love making it ourselves using our Cacao Powder.
We used this fab recipe from @allergylicious and swapped in our Creative Nature Cacao powder – for a boost of goodness!
Our Cacao Powder is high in fibre and healthy fats, we love using this superfood in so many different recipes from mousse, hot chocolate and cake mixes.
As with all our products it is free from all top 14 allergens. Also school safe and absolutely vegan friendly!
Prep:10-15 Minutes
Cook:25-30 Minutes
Level:Beginner
Ingredients
- 1 cup dairy-free milk
- 1 teaspoon apple cider vinegar
- 1 1/4 cups gluten free flour
- 1 cup granulated sugar
- 2 tablespoons Creative Nature Cacao Powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup neutral oil
- 2 1/4 tablespoons red food colouring
- 2 teaspoons vanilla extract (Nielsen-Massey is allergen friendly)
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Method
- Preheat oven to 350° and line muffin tins with cupcake liners.
- Whisk together dairy-free milk and vinegar then set aside 5-10 minutes). Depending on your milk, it may or may not curdle, which is ok.
- Sift together dry ingredients (flour, cocoa, baking powder, soda and salt) into a large bowl.
- Whisk oil, food coloring and extracts into the “buttermilk” then gently mix into flour blend. Mix until smooth (some small lumps are ok).
- Fill cupcake liners 2/3 full. Place in oven and bake 18-20 minutes, using a toothpick to make sure center is done. Let cool 5 minutes in pan then remove and all to fully cool on cooling rack.