sweet
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Red Velvet Cupcakes

“A party without cake is just a meeting.” – Julia Child

And isn’t that true? She’s just so awesome. Red Velvet cake is my favorite. It was the cake served at my first birthday and I think it set me up for a lifetime of cravings. I wish I’d realized that it could be done gluten free so much sooner – and really, I just wish I had tried out some alternative flours before it became a medical necessity. This recipe beats any flour based version I’ve had, and I’m not just saying that because I don’t get a vote anymore.

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I know it looks like a lot of ingredients.  It is.  If you do a decent amount of gluten free baking (or baking in general) you probably have most of these on hand.  The coconut flour can be a bit tricky to find, but if you have a store nearby with a good Bob’s Redmill Selection, you should be able to find it. (You can also thank CrossFit Paleo peeps for making coconut everything suddenly available everywhere.)

In a medium bowl combine:

  • ¾ C Brown Rice Flour
  • 4 T Coconut Flour
  • 4 T Tapioca Starch (‘flour’ is the same thing, name changes by brand)
  • ½ tsp Baking Soda
  • ¾ tsp Xanthan Gum
  • ½ tsp salt
  • 2 T cocoa powder, (you’ll need 3T total)

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Now blend them together nicely.  A fork will get the job done.

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In larger bowl beat together:

  • ½ C Vegetable Oil
  • ¾ – 1 C White Sugar
  • 1 Egg
  • ½ C Apple Sauce

In my recipe, I go lighter on the sugar. I prefer a medium sweet cupcake with a super sweet frosting.  This is up to you.  If you plan on using a lower sugar frosting, go ahead and use the full cup. Stop counting calories, we’re making cake.

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Begin to add dry flour mix and ½ C Buttermilk alternating between the two until totally blended.

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In separate small bowl make a paste of:

  • 1tsp Vanilla Extract
  • ½ to 1oz Red food coloring
  • 1 T Cocoa Powder

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Go ahead and add this to your batter.

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Things are about to get colorful!!

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Now, at this point, you have a choice. I tend to go for cupcakes, but this batter cooks up just lovely as a regular cake if you’re looking to go that route. If you’re going for cupcakes, I recommend transfering the batter to a gallon Ziploc bag.  Gluten Free Batter is a bit stickier than your regular cake batter which can be challenging to spoon out in to small portions.  Plus, it’s just cleaner and easier, and I like that.  Place the batter in a bag, cut about 1 inch off the bottom and go to town.

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Bake at 350 for about 25 minutes, depending on your pan, until center looks set and toothpick comes out clean.

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So pretty and bright!  Of course, a bald cupcake might as well be a muffin (© Jim Gaffigan).  I like to frost mine with Buttercream Frosting.

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Enjoy!!

This entry was posted in: sweet

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Hi, I'm The Ginger! Or Whitney, whichever you prefer. I'm in finance to pay the rent, but someday I'm hoping to find a way to make it through life as a self-taught chef, sundress designer and helicopter dog mom. I love to cook but don't do it enough. I hate to run but keep signing up for races. I'm a foodie with a shameful obsession with McDonald's. My sewing machine and piano are collecting too much dust. I'm trying to fix it one day at a time. Come on in, let's hang out.

2 Comments

  1. In my family it was called Waldorf Asoria Red Cake and I always asked for it for my birthday too. Will have to try your recipe.

    Like

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