Red Velvet Cupcakes

Cupcake Ingredients:

• ½ cup/120ml/4 oz unsweetened almond milk or milk of choice
• ½ tsp apple cider vinegar
• 1 ½ tsp red food coloring
• ½ tsp vanilla extract
• 4 tsp Du Chocolat
• 1 each egg
• ¼ cup/45g/1.5 oz Natvia
• 1/3 cup/80ml/2.6 oz vegetable oil
• 1 tsp white vinegar
• 1 cup/150g/5.2 oz plain flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder

Cupcake Directions:

1. Preheat oven to 180°C and line 8 cupcakes cups with liners.
2. Mix together the milk and apple cider vinegar and set aside.
3. Mix together the Du Chocolat, vanilla extract, and white vinegar and set aside.
4. Whisk egg until light and fluffy. Add Natvia and mix until combined.
5. Add vegetable oil, white vinegar, and milk mixture and mix until combined.
6. Add the flour, baking soda, and baking powder and mix until combined.
7. Add the red food coloring mixture and mix until combined.
8. Divide between cupcake liners and bake for 12-16 minutes until toothpick comes out clean.
9. Allow to cool completely.

Frosting Ingredients:

• 1/2 cup/120g/4 oz vegan butter or regular butter, room temperature
• 1 ½ cups/165g/5.8 oz Natvia Icing Mix
• 3/4 tsp vanilla extract
• 1 1/2 tbsp/30ml/1 oz unsweetened almond milk or milk of choice

Frosting Directions:

1. Paddle butter until light and fluffy.
2. Add Natvia Icing Mix and mix for 2-3 minute until light and fluffy.
3. Add the vanilla extract and milk and mix for 5 minutes until light and fluffy.
4. Pipe or spread onto cooled cupcakes. If there is extra then store in refrigerator for up to a week.

Macros for 1 cupcake with icing: Calories: 251 Fat: 21.5g Carbs: 12.4g Fiber: 0.7g Sugar: 0g Protein: 2.7g Macros for 1 cupcake without icing: Calories: 148.8 Fat: 10g Carb: 12.4g Fiber: 0.7g Sugar: 0g Protein: 2.6g