Anyone that knows me knows that red velvet is my everything. And I mean EVERYTHING. Basically, I can’t have it in my house because it will miraculously disappear. And I can attest – this is still the truth because I made these little guys tonight, and 3 of them disappeared!! WHAAAAT??!! I dunno what happened…
But I can tell you that these are THE BOMB. I made a white chocolate frosting to go on top. One word – YUM. Maybe I also took one of them and crumbled it into red velvet Halo Top ice-cream. Stop it. Just stop it.
I adapted it from a recipe off of Foodie Fiasco, but here’s my version… YUM. YUM. YUMMMM.
Ingredients
For cupcakes:
- 1 1/4 cups GF white flour (I use Trader Joe’s brand)
- 3/4 cup coconut sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup coconut milk
- 1 egg
- 1 Tablespoon vanilla extract
- 1/3 cup mashed banana
- 1 teaspoon apple cider vinegar
- Red food coloring – you can go natural with beet juice or food coloring
For the frosting:
- 1 cup of white chocolate chips
- 1-2 tbs of coconut oil
For cupcakes:
- Preheat oven to 350 degrees Fahrenheit. Spray a donut pan with coconut oil.
- In a large bowl, combine flour, sugar, sweetener, cocoa powder, baking soda, and salt. Stir in coconut milk, egg, vanilla extract, banana or oil, and vinegar until uniform and no pockets of dry ingredients remain. Add in food coloring until batter is desired color. (Note that it will lose some of its color during baking.) Using an ice cream scoop, divide the batter evenly among the donut pan, and bake at 350 degrees Fahrenheit for 12-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
For the frosting:
- In a skillet over low to medium heat, melt the chocolate chips and the coconut oil together and keep stirring so it doesn’t overheat or burn and become clumpy.
- Once melted and smooth, dip each of the donuts into the frosting and then let cool. I like to put them in the fridge to set. Enjoy!
inspire eat run 
These look so yummy!!!