Emulsifier Free Red Velvet Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

4.7

(19)

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Ingredients

12 servings

For the cupcakes

1 tbsp ground flaxseed
3 tbsp water
1 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp fine salt
¾ cup granulated sugar
½ cup neutral oil (such as canola or vegetable oil)
¾ cup buttermilk
1 tsp vanilla extract
1 tbsp red food coloring
1 tsp white vinegar

For the frosting

8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch fine salt

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.

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