Gluten-Free Red Velvet Cupcakes

Gluten-Free Red Velvet Cupcakes
Staff Writer
flikr/alliecooper
Red Velvet Cupcake

A classic taste right out of the American South, red velvet cake is iconic for its scarlet color and chocolaty flavor.  Whether you’re a Celiac tired of missing out, or you just want to give gluten-free a whirl, this recipe is an easy and delicious way to go.   

 

Click here to see Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat

12
Servings
567
Calories Per Serving
Deliver Ingredients

Ingredients

For the cupcakes

  • 1 1/2  Cup  fine brown rice flour mix
  • 1  Teaspoon  xanthan gum*
  • 1/2  Cup  unsweetened cocoa powder
  • 1/2  Teaspoon  salt
  • 1  Cup  butter, softened
  • 2  Cups  sugar
  • eggs
  • 1  Cup  sour cream
  • 1/2  Cup  milk
  • One 1-ounce bottle of red food color
  • 2  Teaspoons  pure vanilla extract

For the frosting

  • One 8-ounce package softened cream cheese
  • 1/4  Cup  softened butter
  • 2  Teaspoons  pure vanilla extract
  • 2  Cups  confectioners’ sugar

Directions

For the cupcakes

Preheat the oven to 350 degrees.

Mix the flour, xanthan gum, cocoa powder, baking soda, and salt in a medium bowl and set aside. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until it gets light and creamy. Mix in the sour cream, milk, vanilla, and food coloring. Gradually beat in the flour mixture on low speed until just blended. Do not over beat. The batter will be a fantastic red color!

Line the pan with cupcake holders and spoon in the batter filling them 2/3 full. Bake for 18 minutes for mini cupcakes and 25 for regular size cupcakes. To test if they are done, insert a toothpick into the center and if it comes out without anything stuck to it then it is done. Set aside and let cool.

For the frosting

In the bowl of a stand mixer, blend together the butter and cream cheese until they are smooth and integrated. Add the vanilla extract and mix again.  As the machine is mixing, slowly add the confectioners’ sugar.  Frost the cupcakes once they have cooled.  

Nutritional Facts

Total Fat
30g
43%
Sugar
9g
10%
Saturated Fat
7g
29%
Cholesterol
18mg
6%
Carbohydrate, by difference
73g
56%
Protein
8g
17%
Vitamin A, RAE
35µg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
44mg
4%
Choline, total
3mg
1%
Fiber, total dietary
13g
52%
Fluoride, F
1µg
0%
Folate, total
38µg
10%
Iron, Fe
5mg
28%
Magnesium, Mg
18mg
6%
Niacin
2mg
14%
Phosphorus, P
83mg
12%
Selenium, Se
5µg
9%
Sodium, Na
288mg
19%
Water
34g
1%

Red Velvet Cupcake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Red Velvet Cupcake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

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