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Red Velvet Cupcakes

Prep Time : 5 Minutes

Cook Time : 25 Minutes

Servings : 12

Ingredients

  • 1 1/2 cups, plus 2 tablespoons NOW Almond Flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened almond milk
  • 1/2 cup water
  • 1 tablespoon white vinegar
  • 3/4 cup cane sugar
  • 1/4 cup brown sugar
  • 1/3 cup sunflower seed oil
  • 1 1/2 teaspoons Ambrosia’s Own Vanilla Extract
  • 1/2 teaspoon natural red gel food colouring
  • 1/2 cup vegan butter, softened
  • 1/4 cup coconut oil
  • 3 1/2 cups powdered sugar, sifted
  • 2-4 tablespoons unsweetened almond milk
  • 2 teaspoons fresh organic lemon juice
  • 1 teaspoon pure Ambrosia’s Own Vanilla Extract

Ingredients

  • 1 1/2 cups, plus 2 tablespoons NOW Almond Flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened almond milk
  • 1/2 cup water
  • 1 tablespoon white vinegar
  • 3/4 cup cane sugar
  • 1/4 cup brown sugar
  • 1/3 cup sunflower seed oil
  • 1 1/2 teaspoons Ambrosia’s Own Vanilla Extract
  • 1/2 teaspoon natural red gel food colouring
  • 1/2 cup vegan butter, softened
  • 1/4 cup coconut oil
  • 3 1/2 cups powdered sugar, sifted
  • 2-4 tablespoons unsweetened almond milk
  • 2 teaspoons fresh organic lemon juice
  • 1 teaspoon pure Ambrosia’s Own Vanilla Extract

Directions

  1. Preheat oven to 350 degrees.
  2. Line cupcake pans with eco-friendly paper cupcake liners.
  3. In a medium mixing bowl, add NOW Almond Flour, cocoa powder, baking powder, baking soda and salt. Mix until well combined. Set aside.
  4. In another mixing bowl, add almond milk, water and vinegar. Mix until well combined and allow to sit for 1 minute to curdle.
  5. Add sugar, oil, Ambrosia’s Own Vanilla Extract and red food coloring. Slowly whisk in the flour mixture and beat until combined.
  6. Pour batter into prepared cupcake pan.
  7. Add to oven and bake for 18-25 minutes.
  8. Place on cooling rack and set aside.
  9. While the cupcakes are cooling, make buttercream!
  10. Add vegan butter and coconut oil into a mixing bowl. Beat together for 1 minute.
  11. Add in powdered sugar, 2-3 tablespoons almond milk, organic lemon juice and Ambrosia’s Own Vanilla. Mix for 2 more minutes and add milk as needed.
  12. Continue to beat buttercream until fluffy. Place in piping bag and pipe onto cooled cupcakes.
  13. Serve!