Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Ingredients:

• ½ cup brown rice flour
• ¼ cup sorghum flour
• ¼ cup potato starch
• ¼ cup tapioca flour
• 1 ½ teaspoons xanthum gum
• ¼ cup cocoa powder
• 1 teasopon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar (we used beet sugar)
• 1 cup coconut milk
• 1 tablespoon white vinegar
• 1/3 cup vegetable oil
• 2 teaspoons vanilla
• 1 ounce red food coloring
• Vanilla Cream Cheese Frosting
• 1/2 cup vegan butter
• 3 cups powdered sugar
• pinch of salt
• ¼ cup coconut milk
• 2 teaspoons vinegar
• 1 teaspoons lemon juice
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350 degrees. Prepare the muffin tin with cupcake liners.
2. In the bowl of a standing mixer, combine all of the dry ingredients.
3. In a separate bowl, whisk together the coconut milk, vinegar, oil, vanilla and red food coloring.
4. With the mixer running on low, add the wet ingredients to the dry ingredients and beat until completely combined and fluffy.
5. Scoop into the muffin liners and bake 15-17 minutes. Remove from the oven and let cool.
6. While the cupcakes are cooling, make the frosting:
7. In the bowl of a standing mixer, whip together the vegan butter, salt and powdered sugar, adding the coconut milk as you go. When it is mostly combined add the vinegar and the lemon juice and then whip until really smooth and fluffy.Add the vanilla and beat one minute further.
8. Frost the cupcakes when they are completely cool and garnish with fresh berries or sprinkles if desired.

Prep time: 30 mins

Cook time: 15 mins

Recipe Source:heatherchristo