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Red Velvet Cupcakes with Vanilla Buttercream Frosting

If you're craving something sweet, moist, and fluffy, you're in the right place! These gorgeous Red Velvet Cupcakes with Vanilla Buttercream Frosting are the perfect weekend treat using Suncore Foods® Red Beet Supercolor Powder in the batter to get a vibrant hue without the artificial dyes. We are SO in love with the color!

Recipe and photo by our brand ambassador Mei Yee. Check out her Instagram @nm_meiyee for more magnificent recipes!


Make 10-12 cupcakes

1 cup regular flour
3/4 cup wholemeal flour
1 tbsp cocoa powder
1 cup sugar of choice
2 tsp baking powder
1 tsp baking soda
1-2 tbsp Suncore Foods® Organic Red Beet Supercolor Powder
3/4 cup coconut oil
1/2 tbsp apple cider vinegar
1 tsp vanilla bean extract
1 1/2 cups unsweetened oat milk
1/2 tsp salt (or Suncore Foods® Rose Salt)

Vanilla Buttercream: 
200g dairy free butter
3 cups powdered sugar
2 tsp vanilla bean extract

1-2 tbsp coconut milk, cold
1/2 tsp salt (or Suncore Foods® Rose Salt)


1. Preheat the oven to 170c. Prepare muffins pan with liners, set aside.

2. In a large bowl, sift flour, cocoa powder, baking powder, baking soda, red beet powder, salt and whisk to combine. Add in sugar, oat milk, vanilla, coconut oil, vinegar. And mix until well combined.

3. Divide batter evenly between 10-12 cupcake lines in a muffin pan. Bake for 20 mins or toothpick comes out clean. Let cool completely before frosting.

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