Red Velvet Valentine Hearts (Mini-Cupcakes)

Ingredients

Dry Ingredients

• 2/3 cup millet flour
• 2/3 cup brown rice flour
• 2/3 cup tapioca flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons unsweetened cocoa
• 1/4 teaspoon xanthan gum

Wet Ingredients

• 1 cup buttermilk (or 1 cup regular milk mixed with 1 tbsp. apple cider vinegar)
• 1 teaspoon white vinegar
• 2 large eggs, separated
• 3/4 cup sugar
• 1/4 cup butter, softened
• 2 teaspoons vanilla extract, divided
• 1 cup powdered sugar
• 2 tablespoons low-fat cream cheese, softened
• red food coloring

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Prepare mini cupcake tins or heart-shaped tins with paper liners or spritz with non-stick cooking spray.

3. 3

   In a large bowl whisk together all dry ingredients (excluding sugar!).

4. 4

   In another large bowl mix together buttermilk or soured milk with vinegar and 1 teaspoons of vanilla extract.

5. 5

   With an electric mixer cream butter and sugar until light and fluffy.

6. 6

   Add egg yolks, one at a time until well incorporated.

7. 7

   Slowly add half of dry mixture, followed by half of buttermilk mixture to creamed sugar mixture.

8. 8

   Beat until just combined.

9. 9

   Repeat until all of flour and buttermilk mixtures have been incorporated.

10. 10

    Add 1/2 oz. of red food coloring, or more to your liking and mix well with mixer.

11. 11

    Do not overbeat.

12. 12

    In a small bowl, whisk or beat egg whites until stiff peaks form.

13. 13

    Fold into cake batter.

14. 14

    Fill each muffin tin 2/3 full with batter.

15. 15

    Bake for 8-10 minutes until a toothpick inserted in the center comes out clean. WATCH CAREFULLY! You do not want these little cuties to burn!

16. 16

    For Icing:.

17. 17

    Combine powdered sugar, softened cream cheese, and 1 teaspoons vanilla extract and mix until creamy. Spread on cooled cupcakes and enjoy!