Cupcakes

• 1 cup Bob’s Red Mill gluten free 1-to-1 baking flour
• ¾ cup Swerve granular sugar replacement
• 2 tbsp Hy-Vee baking cocoa
• ½ tsp Hy-Vee baking soda
• ½ tsp Hy-Vee baking powder
• ½ tsp Hy-Vee salt
• 2 Hy-Vee large eggs
• ½ cup Hy-Vee vegetable oil
• ½ cup Hy-Vee lowfat buttermilk
• 1 ½ tsp red food coloring gel
• 1 tsp Hy-Vee white distilled vinegar
• 1 tsp Hy-Vee vanilla extract
• ¼ cup water

Frosting

• 1 ½ (8-oz.) pkgs. Hy-Vee cream cheese, softened
• ¾ cup Hy-Vee unsalted butter, softened
• 1 ½ tsp Hy-Vee vanilla extract
• 1 cup Swerve confectioners sugar replacement
• 5 drop(s) red food coloring gel