Sugar-free red velvet cupcakes
Serves 8
Ingredients
150g plain white flour...
5ml bicarbonate of soda
75ml Canderel Yellow
1 large egg
75ml plain yoghurt
75ml buttermilk
75ml sunflower oil/olive oil (not extra virgin)
5ml vanilla essence
30ml red food colouring
30ml cocoa powder
8ml white vinegar
Serves 8
Ingredients
150g plain white flour...
5ml bicarbonate of soda
75ml Canderel Yellow
1 large egg
75ml plain yoghurt
75ml buttermilk
75ml sunflower oil/olive oil (not extra virgin)
5ml vanilla essence
30ml red food colouring
30ml cocoa powder
8ml white vinegar
For the cream cheese icing
300g cream cheese
5ml vanilla extract
75g butter (softened but not melted)
55ml Canderel Yellow
Method
Preheat oven to 180°C. Mix the egg, buttermilk, oil and vanilla. In another bowl mix the flour, Canderel Yellow, and bicarbonate of soda. Pour the egg mix into the dry mix and stir until a thick batter is formed. Mix the colouring and the cocoa together to make a paste. Add this to the batter and mix thoroughly until an even shade of red is achieved. Add the vinegar to the mix, stir in thoroughly and spoon the mixture into 8 cupcake cups. Bake for 15 minutes, or until they spring back when touched. Remove from the oven and allow to cool before icing.
To make the icing, beat together the cream cheese and softened butter until well-combined and smooth. Add the Canderel Yellow and vanilla to this mix and beat again until the sweetener is evenly distributed and the icing is smooth. You can either spoon the icing onto the cupcakes, pipe through a piping bag with a nozzle or spread onto the cupcake with the back of a spoon.
300g cream cheese
5ml vanilla extract
75g butter (softened but not melted)
55ml Canderel Yellow
Method
Preheat oven to 180°C. Mix the egg, buttermilk, oil and vanilla. In another bowl mix the flour, Canderel Yellow, and bicarbonate of soda. Pour the egg mix into the dry mix and stir until a thick batter is formed. Mix the colouring and the cocoa together to make a paste. Add this to the batter and mix thoroughly until an even shade of red is achieved. Add the vinegar to the mix, stir in thoroughly and spoon the mixture into 8 cupcake cups. Bake for 15 minutes, or until they spring back when touched. Remove from the oven and allow to cool before icing.
To make the icing, beat together the cream cheese and softened butter until well-combined and smooth. Add the Canderel Yellow and vanilla to this mix and beat again until the sweetener is evenly distributed and the icing is smooth. You can either spoon the icing onto the cupcakes, pipe through a piping bag with a nozzle or spread onto the cupcake with the back of a spoon.