Red Velvet Cupcakes (Gluten-free and Dairy-Free)

Oh I love you chocolate, let me count the ways… 1) melted 2) dark 3)baked!
Like in today’s cupcake recipe!
I made these in our last Cooking Class at Kitchen Kitchen:

Red Velvet Cupcakes- Gluten-free!

• 1 3/4 cup all-purpose gluten-free flour (I used Bob’s Red Mill, worked great!)
• 1 teaspoon xanthan gum
• 3/4 stick unsalted butter, at room temperature
• 3/4 teaspoon baking soda
• 2 tablespoons unsweetened cocoa powder
• 3/4 teaspoon salt
• 1 cup sugar
• 2 extra-large eggs, at room temperature, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 teaspoon apple cider vinegar
• Red Food Coloring (GF of course)
• 1 cup milk substitute (Coconut, Almond, etc), at room temperature
1. Preheat your oven to 325 degrees F. Line muffin tin with cupcake liners, spray with coconut oil spray and set it aside.
2. In a large bowl, place the flour, xanthan gum, salt, baking soda, cocoa powder and sugar, and whisk to combine well. Add the butter, eggs, vanilla, vinegar and 2 to 3 drops of food coloring. Mix to combine. It will be lumpy. Add the milk, and mix to combine well. Add more food coloring a drop at a time, mixing well after each, until the desired color is reached.
3. Divide the batter among the 12 muffin cups. Shake the muffin tin back and forth to distribute the batter evenly in each cup.
4. Place in the center of the preheated oven, and bake for about 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
5. Allow to cool completely before frosting.
NOTE: For each tablespoon of liquid McCormick red food coloring you add, reduce the milk by same amount.

Cream Cheese Frosting

• 1 8 oz. package softened Dairy-Free cream cheese
• 1/4 cup softened butter
• 1 teaspoon vanilla extract
• 1 cup sifted confectioners sugar

Printable Version Here–> Red Velvet Cupcakes Gluten Free

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