This decadent Gluten Free Red Velvet Cupcakes Recipe is such a delicious way to enjoy your favorite treat... without the gluten!
Prep Time25 minutesmins
Cook Time15 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: American
Keyword: cupcake
Servings: 75
Author: Taryn
Ingredients
For the cupcakes:
2½cupsGluten-Free All Purpose FlourI prefer Bob’s Red Mill
1½cupsoil
1½cupssugar
1cupbuttermilk
4½tspof Ener-G Egg Replacer + ¼ cup wateror 3 eggs
2Tbs.cocoa powder
1tsp.Baking soda
1tsp.Xanthan gum
2tsp.GF Vanilla
2tsp.Apple Cider Vinegar
1oz.Red food coloring
⅛cupwater
For the Frosting:
6ozCream cheese
½cupbutter at room temperature
2Tbs.Buttermilk
1tsp.GF Vanilla
2cupsPowdered Sugar
Instructions
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)