Mini Red Velvet Cupcakes- THM S are a low carb, sugar-free option for those on a no-sugar lifestyle.
1 1/4 cup of THM Baking Blend
1 tbsp plus 2 tsp of cocoa powder
1/4 tsp of baking powder
1/4 tsp of salt
1/4 cup of melted butter
2 tsp of a natural red food coloring
3/4 cup of Lakanto Monkfruit (you can use 1/2 cup of THM Gentle Sweet)
1/2 a cup of unsweetened cashew milk
1 tsp of white distilled vinegar
1/2 tsp of vinegar plus 1/2 tsp of baking soda (to combine and fold into cupcake batter)
4 tbsp of unsalted room temp butter
4 oz of cream cheese (1/2 of a cream cheese package)
1 1/2 cups of Powdered Swerve (you can use Gentle Sweet but use 3/4 cup instead and grind in your blender to reach a finer consistency)
2 tsp of vanilla
a pinch of salt
Preheat oven to 350 degrees.
Put cupcake liners into your mini muffin tin.
In a small bowl add the 1/2 cup unsweetened cashew milk & 1 tsp of vinegar to create a buttermilk type taste.
Mix the butter and sweetener and vanilla in a medium bowl.
Add the eggs, one at a time and mix after each egg is added.
Add in the Baking Blend, Cocoa powder, baking powder and Salt to a small bowl and mix.
Add the cashew milk/vinegar mix alternating with the dry ingredients and mix.
Add the natural red food coloring.
After those are combined add in the unsweetened cashew milk/vinegar mixture.
Gently fold together.
Fill cupcake liners with about a tablespoon and a half of batter.
Bake for 12-15 minutes
While the cupcakes are baking mix all of your icing ingredients together.
Place in a piping bag or a freezer bag and cut the tip off to give you a piping bag.
Pipe onto the cupcakes after they have cooled completely