35min | 1 person
Red Velvet Cupcake with Cream Frosting
19 Jun '25
Recipe Author
Ingredients
1 cup Health Riot Cassava flour
1/2 cup Arrowroot powder
1 tsp Xanthan gum
3 tbsp Cocoa powder
1 cup Organic Coconut sugar
1 tsp Salt
1 tsp Baking powder
1 tsp Bicarbonate of soda
1/2 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
Method
1. Preheat your oven to 180 degrees Celsius.
2. Combine all the ingredients in a mixing bowl and whisk until smooth.
3. Grease your cupcake/muffin tin with butter and then flour.
4. Using a tablespoon, spoon your red velvet cake mixture 3/4 of the way up your mould until all used up.
5. 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.
6. Beat together your cream cheese and xylitol until nicely incorporated.
7. Add the rest of the frosting ingredients and whisk until you get a thick consistency.
8. Pipe onto your cooled red velvet cupcakes and serve.
