Red velvet cupcakes

150g butter room temperature
150g caster sugar 
3 tsp Loprofin Egg Replacer  
350g Loprofin Mix 
200 mls Sno-Pro   
2 tsp baking powder 
35g cocoa powder
1 tsp red food colour 
100g beetroot juice or grated cooked beetroots made up to 150mls with water 

50g low protein cream cheese 
50g soft butter 
150g icing sugar 
1 tsp vanilla 

1. In a bowl, cream the butter and sugar until light and fluffy (use a wooden spoon or hand mixer).
2. To the bowl, stir and combine the Loprofin Egg Replacer, Lorpofin Mix and, Sno-Pro.
3. Then add the baking powder, cocoa, beetroot juice, and stir until you have a smooth batter.
4. Place the batter into either 2x8 inch sandwich tins, 12 muffin tins lined with muffin cases or, spoon onto a lined baking sheet with 24 spoons to make 12 whoopie pies.
5. Bake the batter at 170°C. The cake will take 25/35 minutes, cupcakes 12/15 minutes and whoopie pies 8/10 minutes. Once baked, allow to cool on a wire rack.
6. To make the icing, cream the butter and low protein cream cheese together with the icing sugar until pale and fluffy. Then add the vanilla, grated low protein chocolate, or orange zest.
7. Use the icing to either sandwich the cakes together, ice the cupcakes, or pipe the whoopie pies, sandwiching 2 pies together and dust with icing sugar.