Hi Everyone! I’m Taryn from Design, Dining + Diapers, a place where I blog about crafts, DIY projects, home decor and gluten-free recipes! I am thrilled to be visiting The Frugal Girls today. Heidi is such a sweetheart and all of YOU are amazing. About 2.5 years ago, I found out I was gluten-intolerant, egg-intolerant AND soy-intolerant. Boy, what a lifestyle change! Even though I was so thankful to finally feel healthy, I was devastated at the thought of never having freshly baked cookies or piece of chocolate cake again. Once I adjusted to my new eating habits, I made it my goal to learn how to bake for myself again and not only make something edible, but make something that tasted DELICIOUS. Trust me, I’ve eaten a lot of not-so-good gluten-free products so I was determined! I’ve learned a lot over the years and I’m so excited to share with you today my Gluten-Free Red Velvet Mini Cupcakes! Just in time for Valentine’s Day! Whether you eat gluten-free or bake for someone who is, you won’t want to miss this one.
Gluten-Free Red Velvet Mini Cupcakes Recipe
For the cupcakes:
- 2½ cups Gluten-Free All Purpose Flour I prefer Bob’s Red Mill
- 1½ cups oil
- 1½ cups sugar
- 1 cup buttermilk
- 4½ tsp of Ener-G Egg Replacer + ¼ cup water or 3 eggs
- 2 Tbs. cocoa powder
- 1 tsp. Baking soda
- 1 tsp. Xanthan gum
- 2 tsp. GF Vanilla
- 2 tsp. Apple Cider Vinegar
- 1 oz. Red food coloring
- ⅛ cup water
For the Frosting:
- 6 oz Cream cheese
- ½ cup butter at room temperature
- 2 Tbs. Buttermilk
- 1 tsp. GF Vanilla
- 2 cups Powdered Sugar
- Preheat oven to 350 degrees.
- Mix oil, sugar, eggs, vinegar, vanilla, food coloring and water together.
- In a separate bowl sift dry ingredients together, then slowly add it to the wet mixture.
- Nest, place the cupcake liners into the tray and fill 3/4 the way full.
- Bake for 15 minutes or until you can pull a toothpick out and it stays clean.
- While cupcakes are cooling make the cream cheese frosting.
- Using a hand mixer, blend the cream cheese, butter, vanilla and buttermilk together until smooth.
- Slowly add the powdered sugar into the mixture.
- Put the frosting into a plastic bag that seals and then cut one of the corners off to create a decorating tip (or use a piping bag if you have one).
- Apply the frosting to the cupcake in a circular motion (if you choose to do the decorative frosting, I would double the recipe. If you are just going to apply one layer then you will have plenty)
I went to the dollar store and found these cute cupcake liners, I got 100 for $1. I also found these adorable heart stickers and thought they would make cute cupcake toppers. To make them, I simply put two heart stickers back to back and placed the toothpick in the middle.
So easy, inexpensive and just added a whole new look to the cupcakes.
These red velvet mini cupcakes would make a great addition to a Valentine’s Day party or gathering. They are the perfect bite size dessert.
If you are gluten-free or know someone who is, you can view all of my recipes here.
Get inspired with even more Cupcake Recipes!