Red Velvet Cupcakes

45 min.
224 kcal
SteviaSweet Granulated

75 g butter
2 eggs
15 g  SteviaSweet Granulated
130 g white flour
1/2 tsp baking powder
1 tbsp cocoa powder
1/2 tsp ground vanilla
100 ml sour milk
1 tbsp red food colouring
  (e.g. Dr. Oetker)
1/2 tsp white wine vinegar
1/2 tsp baking soda


200 g Philadelphia cream cheese
10 g SteviaSweet Granulated
1/2 tsp ground vanilla
100 ml whipped cream

Preheat the oven to 175 °C.
Place cupcake moulds on a baking sheet. Mix white flour, baking powder, vanilla and cocoa powder. Mix sour milk and red food colouring in a separate small bowl. Melt the butter and beat into a foam with the eggs and SteviaSweet Granulated. Gradually sift the flour mixture into the foam, alternating it with the sour milk, and stir occasionally. Mix white wine vinegar and baking soda quickly and add to the dough. Evenly mix the dough, then pour it into the cupcake moulds. Bake on the middle shelf of the oven for approx. 15 minutes. Leave to cool.
Prepare the icing. Evenly mix SteviaSweet Granulated and Philadelphia cream cheese using a hand-held mixer. Add the whipped cream in small portions while whisking and continue to whisk until the mixture is smooth and airy. Top the cupcakes with icing and serve.

Nutritional information per portion

224 kcal
940 kJ
5 Protein in g
11 Carbohydrates in g
18 Fat in g