Red Velvet Cupcakes
Ingredients
¼ & 2 tbsp. Canola Oil
½ cup Butter
2 pcs Eggs
½ 1/8 cup Sugarlyte Stevia Sugar Blend
1 ½ cups All Purpose Flour
¾ tsp Baking Soda
½ tsp Salt
1/8 cup Peotraco Reddish Brown Cocoa Powder
¾ cups Fresh Milk
1 ½ tbsp Apple Cider Vinegar
1 tbsp Vanilla Extract
½ tube Peotraco Red Food Color Ge
Mise en Place
- Pre heat oven to 170°F.
- Cut butter into cubes and soften then set aside
- Sift all-purpose flour, baking soda and cocoa powder, then add salt and mix thoroughly. Set aside.
- Combine milk and apple cider vinegar and set aside for about 30 minutes.
- Combine soured milk, vanilla extract and red food color, and then set aside.
Procedure
- In the bowl of a stand mixer on medium speed, beat together butter, oil and sugar until thoroughly combined
- About three minutes.
- Add the eggs one at a time and mix well after each addition.
- Add half the dry ingredients and mix well, then add half of the soured milk mixture.
- Add the rest of the dry ingredients and mix well, then add the rest of the soured milk mixture
- Scoop the batter with an ice cream scoop into muffin cups.
- Bake the cupcakes for 25-30 minutes.
Sugarlyte Cream Cheese Frosting
Ingredients
¼ cup Butter, Unsalted
¼ cup Cream Cheese, Room Temp.
¼ cup Sugarlyte Stevia Sugar Blend
¾ cup Non-Diary Whipping Cream
Procedure
- Cream butter, cream cheese and Sugarlyte until light and fluffy. Set aside.
- Whip non-dairy whipping cream until medium stiff peaks, then fold in creamed cream cheese mixture.
Without icing:
Serving: 22
Serving Size: 1 (63.40g)
Calories per serving: 227 calories
With Icing
Serving: 22
Serving Size: 1 (92.25g)
Calories per serving: 334 calories