Red Velvet Cupcakes

  • 1 cup margarine (225 g)
  • 2.5 cups of sugar (520 g)
  • 2.5 cups of A/P flour including xanthan gum (445 g)
  • 2 tbsp cocoa powder (20 g)
  • 1 tsp salt (7 g)
  • 2 tsp baking powder (14 g)
  • 4 eggs (200 g)
  • ½ cup rice milk, or other non-dairy or dairy milk (125 g)
  • ½ cup pure beet juice (125 g)
  • ½ cup beet purée (100 g)
  • ½ cup orange juice
  • 2 teaspoons vanilla extract
  • 3 tablespoons distilled white vinegar (40 g)

Directions:

Cream the margarine and sugar together

Prepare all dry ingredients

Prepare all wet ingredients

Alternately add wet and dry ingredients to the sugar and margarine

Scoop out batter and bake at 350 for 20 minutes.

Icing:

  • 1 cup or 2 sticks unsalted butter, room temperature (margarine can be substituted)
  • 350 g cream cheese or non dairy*, room temperature
  • 450 g or 4 cups of confectioner’s sugar
  • 1 tsp vanilla extract

*If using non-dairy, you will need to add lemon to get the tartiness of cream cheese

Mix all ingredients together in mixer with paddle attachment.