Red Velvet Cupcake with Cream Frosting

We all love a treat every now and again, it won't come at a cost with our deliciously healthy and moist gluten free cupcakes!

1 ' cups Health Riot Cassava flour ? cup Arrowroot powder ' tsp Xanthan gum 3 tbsp Cocoa powder 1 ' cups Organic Coconut sugar ' tsp Salt 1 tsp Baking powder 1 tsp Bicarbonate of soda ' cup Macadamia nut oil 1 cup Buttermilk 2 Large Free-range Eggs Seeds from half a vanilla pod 1 tbsp Apple cider vinegar Red Velvet Frosting 350 g Full Cream smooth Cream Cheese 50 g Cream 1 cup Xylitol, finely ground in a coffee grinder to resemble icing sugar Seeds from 1 full vanilla pod
Preheat your oven to 180 degrees Celsius. Easy as pie - combine all the ingredients in a mixing bowl and whisk until smooth. Grease your cupcake / muffin tin with butter and then flour. Using a tablespoon, spoon your red velvet cake mixture 3/4 of the way up your mould until all used up. Pop into the oven for around 30 minutes for large cupcakes, and 25 minutes for small cupcakes, or until a skewer comes out clean when inserted into the centre of a cupcake / muffin. Red Velvet Frosting Beat together your cream cheese and xylitol until nicely incorporated. Add the rest of the ingredients and whisk until you get a nice thick frosting consistency. Pipe onto your cooled down red velvet cupcakes, and don't be shy, the frosting makes the cupcake.

“Wellness Warehouse strives to help you live life well but because we are retailers and not medical practitioners we cannot offer medical advice. Please always consult your medical practitioner before taking any supplements, complementary medicines or have any health concerns and ensure that you always read labels, warnings and directions carefully, prior to consumption.”