As most of you know I really try and keep the treat recipes I post clean and healthy. This one is organic and involves a more natural approach to the red dye. But while I am sure I could find a bit cleaner way to create this classic Red Velvet Cupcake I just know it wouldn’t have done it justice. After all, isn’t life about balance? That’s at least what we thing in this house! Speaking of balance, head over to my truly yummy all organic Buttercream Frosting recipe and indulge!
Directions
Combine flour, baking soda, salt, and cocoa powder in a medium bowl and whisk until well blended. Combine sugar, butter/coconut oil, and eggs in a large bowl and whisk until smooth. Add buttermilk, vanilla, lemon juice, and natural food coloring. Whisk lightly until combined.Add dry ingredients to wet ingredients and stir just until mixture comes together. Avoid over-mixing.Spoon batter into muffin cups. Bake 15 minutes at 350°.
Quick Tip: Test with a toothpick. If toothpick does not come out clean, turn pans and bake another 3-5 minutes or until toothpick comes out clean.
Cool cupcakes completely. Store in an airtight container until ready to frost and serve.
Once frosted sprinkle a little pink sea salt on that for a truly balanced sweet treat!
Meghan Katz 