Red Velvet Cupcakes with Cream Cheese Frosting - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Red Velvet Cupcakes are a classic dessert that will please any crowd!
Ingredients
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 1/4 cups vegetable oil
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups sugar
- 2 1/2 cups all-purpose flour
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 1 lb cream cheese, softened
- 2 sticks butter, softened
- 4 cups confectioner's sugar, sifted
- chopped pecans, for garnish
- fresh raspberries, for garnish
Instructions
- Preheat the oven to 350 °. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
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