METHOD

1. Preheat oven to 175°C & prepare a muffin baking tray with muffin cups.
2. Add 1/2 a cup of coconut flour, 1/2 a cup of almond flour, 2 tbsp unsweetened cocoa powder, 1/2 cup Natvia, 2 tsp baking powder, and 1 tsp salt to a mixing bowl.
3. Stir the mixture until it has combined evenly and set aside.
4. In a new bowl, seperate 2 eggs from their yolk and add the egg whites to the main mixing bowl.
5. On top of the egg whites, add another 2 full eggs (crack both whole things in there!). Take a hand blender or other food processor tool and blend until it has formed a fluffy mixture and set aside.
6. In another new bowl, add 2 tbsp of melted butter, 3/4 cup low fat buttermilk, 1/2 tsp Vanilla Extract, 7 drops of red food dye. Hand whisk this mixture until evenly mixed (everything is red now!).
7. Add the red mixture to the dry ingredients you set aside in step 3. Stir this mixture until red clumps have formed.
8. Slowly start to add the fluffy egg mixture also, whilst stirring and mixing evenly.
9. Once evenly mixed together, the mixture should be a soft and bright red cupcake mixture that is ready for the muffin trays!
10. Add the mixture to the paper muffin cups in the muffin trays and bake for 20 minutes at 175°C.
11. Beat 115g of cream cheese in a new bowl.
12. Once fluffy, add 55g of butter and continue to blend.
13. Add 1 cup of Natvia, and 1 tsp Vanilla Extract to the mixture and continue to beat until throughly combined.
14. Add this frosting mixture to a piping bag and prepare to spread the icing on the tops of the cupcakes.
15. Remove the cupcakes from the oven and pipe the frosting mixture onto the cupcakes one by one.
16. Once frosted, enjoy some stunning Red Velvet Cupcakes without the sugar and without the guilt!

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