PInk velvet red velvet gluten free cupcakes - TK

Name: 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 (orraw 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

www.taylorkitchen.net

easy pink velvet red velvet gluten free cupcakes

Keywords

food
recipes
easy
simple
fresh
HEALTHY

View full recipe on www.taylorkitchen.net

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.taylorkitchen.net.

Share this recipe:

Ingredients

1 cup gluten free flour (cup for cup ratio, like King Arthur)
2 tablespoons cocoa powder (orraw 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