Thursday, September 10, 2015

Red Velvet Cupcakes (GF)

Red Velvet Cupcakes (GF)
(12 cupcakes)


1 1/3 cups Gluten-Free Flour Blend (recipe under Odds ‘N Ends tab)
¼ cup Unsweetened Cocoa Powder
1 tsp. Baking Powder
½ tsp. Salt
¼ tsp. Zanthan Gum
1/8 tsp. Baking Soda
1¼ cups Sugar
2/3 cup Sour Cream
6 tbsp. Vegetable Oil
2 large Fresh Eggs
1 tbsp. Red Food Coloring
1 ½ tsp. Vanilla
2 cups Cream Cheese Frosting (recipe posted day after this recipe on blog)


In a large bowl, whisk together flour blend, cocoa, baking powder, salt, xanthan gum and baking soda.  In another large bowl, whisk sugar, sour cream, oil, eggs, food coloring and vanilla until combined.  Add in flour mixture to sugar mixture whisking until smooth.  Portion batter into 12-cup muffin tin with cupcake liners.  Place in a pre-heated 350 degree oven for 18 to 20 minutes or until a toothpick inserted into center comes out clean.  Cool muffins in pan on a wire rack for 10 minutes.  Remove cupcakes for tin and continue cooling on rack for 1 hour.  Frost the cupcakes and serve.

Note:               Cupcakes unfrosted in an airtight container will keep for 1 day.

Ideas for Future Efforts

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