1 box Heartland Gourmet GF Red Velvet Cupcake mix
1 tablespoon Lorann Oils Red Velvet Bakery Emulsion
¾ cup boiling water
1/3 cup coconut oil
(the box calls for vegetable or canola however I don’t like to use those oils-studies claim to be harmful to health)
½ cup Nutiva butter spread(No hexane, dairy, soy or canola)
Up to ¼ cup of Almond milk(Subsitute: coconut, rice or flax milk)
Note : I am dairy-free however for this recipe
you may use Whole, 2%, or skim milk.
2 pkgs Truvia
1 teaspoon pure vanilla extract
2 cups powder sugar
Where to find….
Heartland Gourmet Red Velvet Cupcake mix –I purchased at Homegoods store. You can purchase on-line.
Nutiva butter spread- I purchased at my local health food store .
You can go on-line to purchase or to find a store locator.
Lorann Oils Red Velvet Bakery Emulsion-You can purchase on-line
One way to show some love ….
I made these yummy treats for my husband!
Preheat oven to 350 degrees F.
Grease muffin pans then lined with parchment paper muffin liners
Follow instructions on the box.
I substituted coconut oil and I added extra flavor
with using the Red Velvet Bakery Emulsion.
I first added the boiling water to the mix. Using my hand mixer I blended until it was all combined then I added the remaining ingredients all together and mix on medium high for 30 seconds.
(Don’t over mix batter)
Note: Batter will be runny
so they all come out the same size,
bake for 25-30 minutes…
Let the cupcakes cool on rack.
I mixed the Nutiva butter spread with the 2 pkg of Truvia and vanilla.
Next I added the powder sugar with then incorporating the almond milk to thin out the icing.
(I like alot of icing!!!)