Bethenny Frankel's Not-So-Red Velvet-Cupcakes
Bethenny Frankel's Not-So-Red Velvet Cupcakes are not quite red like your typical red velvet cupcakes. But they're also a little bit healthier and gluten-free!
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Makes: 2 dozen cupcakes
Ingredients
- 2 ½ cups oat flour
- 1 ½ cups raw sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- ¾ cup vegetable oil
- 1 cup low-fat buttermilk
- 2 large eggs, room temperature
- 3 Tbsp beet juice (from can of beets/beet juice)
- 1 tsp white vinegar
- 1 tsp real vanilla extract
Cream Cheese Frosting
- 16 oz. reduced-fat cream cheese, softened
- ½ cup (1 stick) unsalted butter (can also use non-dairy butter), room temperature
- 1 tsp real vanilla extract
- ½ tsp almond extract
- 2 cups confectioners' sugar
Instructions
- Pre-heat oven to 350 degrees and place liners in two cupcake or muffin tins (if you only have one, you can bake in batches).
- In a large bowl sift together oat flour, raw sugar, baking powder, baking soda, salt, and cocoa powder.
- In the bowl of a stand mixer or in a separate large bowl, whisk together vegetable oil, buttermilk, eggs, beet juice, vinegar, and vanilla extract.
- Add the flour mixture to the liquid mixture and beat with an electric mixer until very smooth, about 2 minutes. Batter will be pretty thin.
- Fill the cupcake liners about ½ way full and bake for 20 minutes, rotating the pan after 10 minutes.
- Remove cupcakes to wire racks and cool completely before frosting with cream cheese frosting.
Cream Cheese Frosting
- Beat all the ingredients in the bowl of a stand mixer or in a large bowl with a hand mixer, until smooth. Refrigerate for at least 30 minutes if frosting isn’t firm enough.
Notes
- Recipe lightly adapted from Bethenny Frankel's The Skinnygirl Dish
- Note that I doubled the original cream cheese frosting recipe to ensure there was enough for all 24 cupcakes.
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