I am kind of in love with baking right now! Ive made a chocolate cake, a coffee cake and now red velvet cupcakes with a cream cheese icing! They are all super delicious.
For this recipe, I used PURE non-alkalized cocoa. I found this at my local bulk store. The point of using unprocessed cocoa is because it is acidic, so when we add the baking soda, it reacts.
You can use Dutch-processed cocoa (found in most stores), but instead, use baking powder instead of soda.
What’s the difference? Dutch-processed cocoa is mixed with baking powder to neutralize the acidity, raw cocoa powder is just pure cocoa. It has more of a red-tinge to it. If you’re confused, look at the ingredients. If it has baking powder in it – it’s dutch processed.
What you’ll need:
In a bowl, mix together your almond flour and cocoa.. (If you are using Dutch processed cocoa, add in your baking powder with the flour) In a separate bowl, beat together your butter and sugar substitute with a hand or stand mixer. Add in your eggs, one at a time, beating each egg in throughly.
Beat in your sour cream, buttermilk and red food colouring.
Pour your red mixture into the bowl with the cocoa and almond flour. Stir until it has been mixed thoroughly.
In a small bowl, mix together your vinegar and baking soda – it should react and start bubbling. Stir until it is all mixed together, then fold the vinegar into your cupcake batter. (skip this step if you used Dutch-processed cocoa)
Pour the batter into a muffin tin lined with cups. Bake at 350 until a toothpick comes out clean – roughly 25 – 30 minutes.
In the meantime, beat together your icing ingredients until nice and smooth.
Once the cupcakes are done and cooled down, cut a small hole out in the top of the cupcake. Pipe in your icing. Crumble the cupcake hole ontop of the icing.
Repeat with the rest of the cupcakes!
This makes roughly 12 cupcakes.