Red Velvet Cupcakes

Chef Heinz Pelayo
Print Recipe Pin Recipe
Course Dessert
Servings 22

Ingredients
  

  • ¼ 2 tbsp Canola Oil
  • ½  cup Butter
  • 2 pcs Eggs
  • ½ ⅛ cup cup Sugarlyte Stevia Sugar Blend
  • 1 ½ cups All Purpose Flour
  • ¾ tsp Baking Soda
  • ½ tsp Salt
  • ⅛ cup Peotraco Reddish Brown Cocoa Powder
  • ¾ cups Fresh Milk
  • 1 ½ tbsp Vanilla Extract
  • ½ tube Peotraco Red Food Color Gel

Sugarlyte Cream Cheese Frosting

  • ¼ cup Butter, Unsalted
  • ¼ cup Cream Cheese Room Temp

Instructions
 

Mise en Place

  • Pre heat oven to 170°F.
  • Cut butter into cubes and soften then set aside
  • Sift all-purpose flour, baking soda and cocoa powder, then add salt and mix thoroughly. Set aside.
  • Combine milk and apple cider vinegar and set aside for about 30 minutes.
  • Combine soured milk, vanilla extract and red food color, and then set aside.

Procedure

  • In the bowl of a stand mixer on medium speed, beat together butter, oil and sugar until thoroughly combined
  • About three minutes.
  • Add the eggs one at a time and mix well after each addition.
  • Add half the dry ingredients and mix well, then add half of the soured milk mixture.
  • Add the rest of the dry ingredients and mix well, then add the rest of the soured milk mixture
  • Scoop the batter with an ice cream scoop into muffin cups.
  • Bake the cupcakes for 25-30 minutes.

Sugarlyte Cream Cheese Frosting Procedure

  • Cream butter, cream cheese and Sugarlyte until light and fluffy. Set aside.
  • Whip non-dairy whipping cream until medium stiff peaks, then fold in creamed cream cheese mixture.

Notes

Without icing: 
Serving: 22
 Serving Size: 1 (63.40g)
 Calories per serving: 227 calories
With Icing: 
Serving: 22
 Serving Size: 1 (92.25g)
 Calories per serving: 334 calories