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.
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.
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.