{BEST} GLUTEN FREE RED VELVET CUPCAKES

Posted on

This is the best gluten free red velvet cupcakes recipe ever.  Moist cupcakes with a hint of chocolate and vanilla. Dairy free and vegan options!

I developed this gluten free red velvet cupcake recipe last summer when I was running my gluten-free baking company, and then I never actually baked it to sell at the market. I guess red-velvet isn’t a big summer flavor, more for holidays and special occasions. Like Valentine’s day. Red velvet is perfect for Valentine’s day.

The very first Valentine’s day that I was married I spent the whole morning baking a special dinner for my hubby. I made a bunch of dippers for fondue, and baked several mini red velvet cakes with cream cheese frosting. I was really proud of myself for pulling it off, that week we were moving from our first apartment( a less than 500 sq foot studio) to our second apartment and I was 7 months pregnant with our daughter (we had been married 11 months.)

I proudly served these cute little mini red velvet cakes that were covered in sweet cream cheese frosting and my sweet hubby only ate half of his. I had not yet discovered that he doesn’t like cream cheese, at all. So for him the cream-cheese frosting ruined the yummy red velvet.

{BEST} GLUTEN FREE RED VELVET CUPCAKES
{BEST} GLUTEN FREE RED VELVET CUPCAKES

INGREDIENTS :

For the Cupcakes

  • .75 oz (about 3 Tbs) cocoa powder
  • 9.5 oz ( 1¼ c minus 1 Tbs) white sugar
  • ½ tsp salt
  • ½ tsp xanthan gum
  • ½ tsp baking soda
  • 8.25 oz (1½ c) Gluten-Free Flour Blend (I have only tested with my GF Cookie/cake blendand have gotten great results)
  • ½ c milk *see note
  • ½ c. vegetable oil
  • 2 eggs**see note
  • 1 tsp vanilla
  • 1 tsp vinegar
  • ½ – 1 tsp red food coloring***see notes
  • 1 recipe Easy Cream Cheese Frosting

INSTRUCTIONS :

  1. For the Cupcakes+
  2. Preheat oven to 350F. Line cupcake pan with paper liners.
  3. Mix together all the dry ingredients in a mixing bowl. In a large liquid measuring cup mix together all the wet ingredients.
  4. Add the wet ingredients to the dry ingredients and mix until combined.
  5. Fill the muffin pan cups about ¾ way full (about 1 Tbs of batter for mini muffins) and bake until the cupcake springs back when you touch it, about 18-22 minutes. (30-35 minutes for a layer cake.)
  6. Cool before frosting with Easy Cream Cheese Frosting

You can find complete recipes of this {BEST} GLUTEN FREE RED VELVET CUPCAKES in flippindelicious.com

Leave a Reply

Your email address will not be published. Required fields are marked *