Red Velvet Cupcakes
I always tell the students who attend my classes, only create new recipes when you're in a really good space and this recipe is a prime example of that golden rule. One can never know when they are going to be in that creative, flowing, happy space, but when you are, milk it for all you can! Usually, i let an idea marinade in my brain and consciousness for a few weeks before actually taking actions to making it come to life - this gives time for you to completely plan the details, ingredients, methods, etc... then when you come to actually make it, you've basically done it 10 times already in your mind, now you're just doing it for real. Make sense? This is just my way; find your own way of creating and have a blast doing it!
Do you know where the names "Devil's food cake" and "Red velvet cake" originated? Some people think it was called Devil's Food Cake, because it's so naughty, but that's not the case. Traditional devil's food cake and red velvet cake are made using a form of acid, whether it be vinegar or lemon juice, and this acid, when mixed with cocoa powder, turns a red colour - hence the names.
Red Velvet Cake
Makes approx 30 mini cupcakes
Dry Ingredients
Wet Ingredients
Method
Mix all dry ingredients in a food processor then pulse in the wet ingredients, just to combine - if you over mix it, the cake can become very dense. Line a muffin tin with either cupcake papers or cling film and press the cake "batter" into the mould. Don't press the mix too firmly, you want it to be just compact enough to hold shape, but to be light and a little crumbly when you take a bite. Place cakes to one side, or in the fridge, whist you make the frosting.
Cream Cheese Frosting
There are 2 parts to making this frosting, which could make it seem difficult, but it's so easy and worth the extra step.
Cashew Cheese - Ingredients
Method
Blend all ingredients on high speed in the vita mix until completely smooth, scrape the jug down half way through to be sure you have no chunks remaining. Scoop this mixture out into a medium mixing bowl and cover the bowl (not touching the cheese) with a cold wet kitchen towel. Set the bowl in a warm place in your kitchen overnight - on top of the dehydrator works great! When you come to use the cheese, it will be slightly sour smelling and fluffy with air bubbles - this means it has fermented and is ready to use.
Cream Cheese Frosting - Ingredients
Method
Combine all ingredients except the coconut oil in a food processor until smooth, add oil and process to combine. Transfer this mix to a pastry bag and pipe onto your cupcakes. Alternatively, you can just spread some frosting on using a spoon.
Variation
To make a swirl of pink and white frosting - Remove 1/4 of the frosting and place into a small bowl, add 1 tsp of beetroot juice and 1tsp more coconut oil and whisk to combine. Using a pastry bag with the tip of your choice, hold the bag in your hand with the tip facing downwards, fold the bag over your hand and spoon a little white and then right next to it a little red and continue this until you have enough to start piping. Begin piping by testing a little on greaseproof paper to be sure it's coming out nicely and looks how you want it to. Then get to frosting all your lovely cupcakes!
Do you know where the names "Devil's food cake" and "Red velvet cake" originated? Some people think it was called Devil's Food Cake, because it's so naughty, but that's not the case. Traditional devil's food cake and red velvet cake are made using a form of acid, whether it be vinegar or lemon juice, and this acid, when mixed with cocoa powder, turns a red colour - hence the names.
Red Velvet Cake
Makes approx 30 mini cupcakes
Dry Ingredients
- 300g almond flour
- 85g lacuma
- 50g cacao powder
Wet Ingredients
- 4 tsp nama shoyu
- 4 tsp lemon juice
- 170g agave or maple
- 100g beetroot juice
Method
Mix all dry ingredients in a food processor then pulse in the wet ingredients, just to combine - if you over mix it, the cake can become very dense. Line a muffin tin with either cupcake papers or cling film and press the cake "batter" into the mould. Don't press the mix too firmly, you want it to be just compact enough to hold shape, but to be light and a little crumbly when you take a bite. Place cakes to one side, or in the fridge, whist you make the frosting.
Cream Cheese Frosting
There are 2 parts to making this frosting, which could make it seem difficult, but it's so easy and worth the extra step.
Cashew Cheese - Ingredients
- 225g cashews, soaked and rinsed
- 100g water
- 1 tbsp probiotics
Method
Blend all ingredients on high speed in the vita mix until completely smooth, scrape the jug down half way through to be sure you have no chunks remaining. Scoop this mixture out into a medium mixing bowl and cover the bowl (not touching the cheese) with a cold wet kitchen towel. Set the bowl in a warm place in your kitchen overnight - on top of the dehydrator works great! When you come to use the cheese, it will be slightly sour smelling and fluffy with air bubbles - this means it has fermented and is ready to use.
Cream Cheese Frosting - Ingredients
- All of the Cashew Cheese
- 2 tsp lemon juice
- 50g agave
- 175g xylitol - powdered in the vita mix
- 1 vanilla pod, scraped - save the pod for making vanilla milk or infusing syrups
- Pinch of salt
- 100g coconut oil - melted
Method
Combine all ingredients except the coconut oil in a food processor until smooth, add oil and process to combine. Transfer this mix to a pastry bag and pipe onto your cupcakes. Alternatively, you can just spread some frosting on using a spoon.
Variation
To make a swirl of pink and white frosting - Remove 1/4 of the frosting and place into a small bowl, add 1 tsp of beetroot juice and 1tsp more coconut oil and whisk to combine. Using a pastry bag with the tip of your choice, hold the bag in your hand with the tip facing downwards, fold the bag over your hand and spoon a little white and then right next to it a little red and continue this until you have enough to start piping. Begin piping by testing a little on greaseproof paper to be sure it's coming out nicely and looks how you want it to. Then get to frosting all your lovely cupcakes!
| RedVelvetCupcake |
