PInk velvet red velvet gluten free cupcakes - TK

Ingredients

• 1 cup gluten free flour (cup for cup ratio, like King Arthur)
• 2 tablespoons cocoa powder (or raw cacao powder)
• 1 tablespoon pitaya powder (freeze dried dragonfruit powder), available on our SHOP page
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt (I use sea salt)
• 1/2 cup sugar (I use natural cane sugar)
• 1/2 cup neutral oil, like grapeseed oil
• 1 egg
• 1/2 cup buttermilk
• 1/4 cup hot coffee, cooled slightly
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla (I use vanilla paste, available on our SHOP page)
• 4 ounces regular or vegan (dairy free like Miyoko's or Kite Hill) cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla powder, or vanilla/vanilla paste
• 2 cups powdered sugar, sifted to remove any clumps
• 1 teaspoon pitaya powder (freeze dried dragonfruit powder), available on our SHOP page
• 1/4 teaspoon sea salt
• 2-5 tablespoons almond milk, such as Califia Farms or regular milk to make a perfectly spreadable consistency.
• Optional sprinkles, edible glitter or gold flake for decorating