Red Velvet Cupcakes
serves:
ready in:
prep time:
cook time:
Ingredients
Dry Ingredients:
1 1/3 cups of gluten-free flour
¼ cup of cornstarch
2 tablespoons of cacao powder
1 cup of organic sugar
1 tablespoon of baking powder
¼ teaspoon of Himalayan salt
Vegan Buttermilk:
1 cup of unsweetened almond milk
2 teaspoons of white distilled vinegar
Wet Ingredients:
½ cup of canola oil
¼ cup of unsweetened applesauce
2 teaspoons of vanilla extract
1 tablespoon of vegetarian red food coloring
Truwhip Skinny Whipped Topping
Download PDF
Directions
-Preheat the oven to 350F degrees and line a 12-cup muffin pan with paper liners. Set
aside.
-In a small bowl, combine the unsweetened almond milk and vinegar. Let it sit for 3
minutes until it curdles. Set aside.
-In a large bowl, add the flour, cornstarch, cacao powder, organic sugar, baking powder
and Himalayan salt, whisk ingredients.
-Add the applesauce, oil, vanilla extract, vegetarian red food coloring and vegan
buttermilk mixture. Mix with a large spoon until combined. Fill cupcake liners ¾ full
then bake for 20-25 minutes or until a toothpick is inserted in the middle comes out
clean.
-Open a container of Truwhip Skinny Whipped Topping, (it should be cold) then add 4 to
5 tablespoons to the cooled cupcake. You can also use 1 teaspoon of unflavored gelatin
to thicken whipped topping according to directions on packaging. Spread or pipe
Truwhip Skinny Whipped Topping. Add Jimmie’s and freeze for 5 minutes.
-Serve and enjoy
post your truwhip creations with
#truwhipcreation
we love an empty truwhip tub!
recycle tip #14
Take some wooden spoons and turn your truwhip tub into a drum, then convince your children that people do this, and you’re not weird they are. - All
- Breakfast & Brunch
- Dessert
- Holiday
- Kids
truwinkies
- All
- Breakfast & Brunch
- Dessert
- Holiday
- Kids
