Friday, June 24, 2011

Gluten Free Red Velvet Cupcakes

A couple weeks ago we had my new daughter's baby blessing at our church.
It was a special day with lots of family and food.
So I decided to make gluten free cupcakes to cut down on serving time and supplies.

I made some modifications to the previous posted gluten free Red Velvet Cake recipe and they turned out more moist and even a little healthier.
In fact, one cousin came home early and was in need a of a little snack.  Eyeing the cupcakes he decided to try one.  And then another one.  Not only could he not believe that they were not from a bakery but that they were gluten free!

Be prepared for lots and lots of compliments.  Good thing the recipe makes 2 dozen.
Remember have all ingredients at room temperature.

Gluten Free Red Velvet Cupcakes

2 1/2 cups Gluten Free baking mix
2 1/2 rounded teaspoons xanthan gum
2 cups sugar
1 T. cocoa
1 t. salt
1 rounded t. baking soda
2 eggs, room temperature
3/4 cup canola oil
3/4 cup applesauce
1 cup buttermilk
1 T. white vinegar (not distilled)
1 t. vanilla
2 oz. red food coloring

Preheat oven to 350 degrees.
This recipe makes 22-25 cupcakes.  Line muffin tin with cupcake liners.
Whisk together the dry ingredients in your mixing bowl.  Set aside.  
In smaller bowl, lightly whisk the eggs.  Add remaining liquid ingredients and whisk until blended.  Add to the dry ingredients and mix together on medium-high speed for about a minute or until completely combined.  
Fill cupcake liners about 2/3rds full, about 1/4 cup.  Bake for 20-25 minutes or until a toothpick comes out clean.  
Cool for 10 minutes in the pan and then completely cool on a wire rack.  
Frost with cream cheese frosting.

Also try:


Post a Comment