Wheat and Gluten Free Red Velvet Cupcakes
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Wheat and Gluten Free Red Velvet Cupcakes.
Learning to bake without wheat and gluten can be tricky. Sometimes the textures or after taste is just not right and disappoints.
The recipe for these red velvet cupcakes is truly delicious.
However -if you like to "lick the bowl: be warned that although the mixture tastes perfect after it is cooked, pre-cooked there is a slight after taste.
Red Velvet Cup Cakes
Line with papers or grease cupcake pans
Combine flour mixture, cocoa powder, xantham or guar gum, salt, baking soda and powder in a medium bowl and mix well
Beat sugar and butter until fluffy (about 5 minutes with an electric mixer). Beat in eggs one at a time. Mix in Vanilla, food colour , sour cream and buttermilk
On a low speed gradually add the flour mixture and then beat on high speed for about 1 minute.Spoon batter into cupcake papers or greased pans to about 2/3 full.
Bake in centre of oven for 25 minutes until cakes are ready. Test with a toothpick inserted into a couple of the cakes. After about a minute remove cakes to a wire rack to cool.
2 ¼ cups all-purpose gluten free flour mix (see page
½ cup unsweetened cocoa powder
2 tsp xantham gum
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 cup butter (soft at room temperature)
2 ¼ cups white sugar
1 cup sour cream
½ cup buttermilk
½ tsp red gel colouring or 1 x 1oz bottle red food colouring (optional)
2 tsp vanilla
Cream Cheese Icing
- 8oz (1 cup) cream cheese, softened
- ¼ cup of butter or margarine, softened
- 2 tbsp of sour cream
- 1tsp vanilla
- 16 oz (2 cups) icing sugar
- Beat cream cheese, butter, sour cream and vanilla in a large bowl until light and fluffy.
- Gradually beat in the icing sugar, continue beating until smooth.
© 2013 Lizam1