Mini Red Velvet Cupcakes- THM S are a low carb, sugar-free option for those on a no-sugar lifestyle.

Scale

Cupcakes-

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)

3 eggs

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)

Icing-

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

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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