Red Velvet Cupcakes

Feel like royalty as you devour these fancy, crazy good cupcakes.

  • Prep time: 30 minutes
  • Baking time: 20 minutes
  • Makes: 24 Cupcakes
  • Freezing: Excellent
1/3 cup (75 mL) cocoa powder
2 tbsp (30 mL) Red food colouring
1 ½ tsp (7 mL) vanilla extract
1/2 cup (125 mL) butter
¾ cup (175 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
4 egg yolks
3 egg whites
1 cup (250 mL) buttermilk
½ tsp (2 mL) salt
½ cup (125 mL) STEVIA IN THE RAW™ Baker’s Bag
2 ¼ cups (550 mL) Robin Hood® Best for Cake & Pastry Flour, sifted
1 tsp (5 mL) baking powder
1 ½ tsp (7 mL) baking soda
1 ½ tsp (7 mL) white vinegar
Cream Cheese Frosting
2 - 8 oz (225 g each) packages cream cheese, softened
½ cup (125 mL) butter, softened
1 tsp (5 mL) vanilla extract
1/3 cup (75 mL) STEVIA IN THE RAW Baker’s Bag
¼ cup (50 mL) low fat milk
1Preheat oven to 350°F (175°C). Line 24 muffin pans with paper liners.
2In a small bowl, combine cocoa, food colouring and vanilla. Set aside.
3In a large bowl, beat butter and sugar. Add egg yolks, one at a time and beat well after each addition. Add cocoa mixture and beat well.
4In a separate bowl, beat egg whites until stiff peaks form. Set aside. Combine buttermilk with salt. Combine sweetener, baking powder and flour. Add buttermilk mixture and flour mixture alternately to cocoa mixture, beating well after each addition. Combine baking soda and vinegar and add to batter. Blend well. Fold in egg whites.
5Fill muffin cups 2/3 full. Bake in preheated oven 15-20 minutes or until a toothpick inserted in centre comes out clean. Let cool in pans 5 minutes and remove to cooling racks.
6Frosting: Beat all ingredients together. Frost as desired.