Cupcake Ingredients:
- 2 1/2 cups all-purpose flour
- 36 pkgs Truvia (1/3rd cup plus 1.5 Tbls)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups coconut oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350 degrees
- Line two 12- cup muffin pans with cupcake papers (or grease with coconut oil).
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl gently beat together the coconut 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.
- Spoon batter evenly among the cupcake tins (about 2/3 filled each).
- Bake in oven for about 20 minutes, turning the pans once half way through.
- Test the cupcakes with a toothpick for doneness.
- Remove from oven and cool completely before frosting.
Frosting Ingredients:
- 1 cup heavy cream
- 8 oz cream cheese
- 16 pkgs Truvia (1/4 cup)
Directions:
- Whip cream cheese and steviva with hand blender.
- In seperate bowl whip the heavy cream until stiff.
- Fold the cream into the the cream cheese
- Spread over Cupcakes
