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Red Velvet Cupcakes

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RED VELVET CUPCAKES RECIPE

red-velvet-cupcakes

These aren’t your average Red Velvet Cupcakes. Gluten-free, dairy-free & every bit as delicious. Top with red, white & blue sprinkles for 4th of July!

Red Velvet Cupcakes
red-velvet-cupcakes
  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min

INGREDIENTS

CUPCAKES

  • 1 1/4 cup Macadamia Chunk Soft Granola
  • 1 cup almond milk [or any other dairy-free milk]
  • 1 tbsp. & 1 tsp. apple cider vinegar
  • 1/2 cup pure maple syrup or honey
  • 1 tsp. pure vanilla extract
  • 1/4 cup coconut oil
  • 3 tbsp. natural red food coloring [or 3 tsp. beetroot powder]
  • 1 1/4 cup 1:1 gluten-free flour
  • 2 heaping tsp. baking powder
  • 1/4 tsp. baking soda
  • 2 tbsp. cocoa powder

FROSTING

  • 1/2 cup coconut oil
  • 1/2 tsp. pure vanilla extract
  • 2 1/2 to 3 cups sifted powdered sugar
  • 3-4 tbsp. full-fat coconut milk

INSTRUCTIONS

1

Preheat oven to 350 degrees Fahrenheit.

2

Pour the milk into the measuring cup & add 1 tbsp. apple cider vinegar. Stir & leave sit for at least 10 minutes. Continue to the other steps.

3

Melt coconut oil in a small saucepan over medium-low heat, or microwave until melted.

red-velvet-cupcakes

4

Pour coconut oil into a medium-sized bowl & add 1 tsp. apple cider vinegar. Mix in the maple syrup or honey, vanilla, salt & Macadamia Chunk Soft Granola.

5

Sift in the flour, baking powder, baking soda, cocoa powder & red food coloring or beetroot powder.

6

Combine the milk & vinegar mixture to the flour mixture & mix well with a fork.

red-velvet-cupcakes

7

Place 12 cupcake liners into the tin & add an even amount of mixture to each liner.

8

Bake in the oven for about 15 to 20 minutes, or until a toothpick comes out clean.

9

Carefully remove cupcakes from tin and let cool completely on cooling rack. Move to the next step to make the icing while the cupcakes cool.

red-velvet-cupcakes

10

Add softened coconut oil [not melted] to a large mixing bowl & use an electric hand mixer to cream it until it becomes light & fluffy, about 1 to 2 minutes. Add in pure vanilla extract & beat to combine.

11

Slowly add sifted powdered sugar, bit by bit, & continue mixing until the mixture becomes fluffy. If too thick, add coconut milk 1 tbsp. at a time.

red-velvet-cupcakes

12

If cupcakes are completely cooled, evenly spread icing over each cupcake with a knife or decorate with a pastry bag & your choice of tip. If cupcakes are still warm, cover the icing & store it in the fridge until the cupcakes are ready to be iced.

13

Top with red, white & blue sprinkles! If they last you longer than 2-3 days, store remaining cupcakes in refrigerator in an airtight container.

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