Gluten Free Red Velvet Cupcakes
I love red velvet. It is the quintessential southern cake. Especially at Christmas time.
Four years ago, at Christmas, I gave you the red velvet layer cake, not gluten free. I also gave you red velvet in jar (which you could do using this recipe) and red velvet cheesecake cupcakes (also transferable.)
So this Christmas, I give you gluten free red velvet cupcakes.
This is in honor of celebrating eight years of blogging as Spinach Tiger. I say “as” instead of “on” because after eight years I feel like a spinach tiger, still passionate about plant food and real food made from scratch.
I’ve learned so much about cooking, baking, taking on challenges, and stretching. It was a big stretch to bring you gluten free baking, but I’m getting more comfortable with it. It was never in the plans, but I follow the needs of what people are looking for, and so many of you have turned to gluten free eating.
I adapted this recipe from America’s Test Kitchen on Gluten Free Baking. They have come up with their own gluten free flour recipe, which I did not use, but substituted Bob’s Red Mill One to One Baking Gluten Free Flour, the one I always use.
I baked regular red velvet cake at the same time, so I could tell you about the differences. The regular red velvet was a little more tender, but the gluten free red velvet cupcakes were so close, it was hard to tell them apart. This was so good, I gave one to the plumber and didn’t tell him it was gluten free.
If you like this, you’ll also like these gluten free chocolate cupcakes.
I used this cream cheese frosting, the one that is more cream cheese than butter.
Enjoy. Merry Christmas. Thank you for stopping by. I appreciate you, my readers, more than you could know.
- 1⅓ cups gluten free flour Order Here
- ¼ cup unsweetened cocoa powder
- ⅛ teaspoon baking soda
- 1 teaspoon baking powder Order Here
- 1¼ cup sugar
- ⅔ cup sour cream
- 6 tablespoons avocado oil Order Here
- 2 large eggs
- 1 tablespoon red food coloring
- 1½ teaspoons vanilla extract Order Here
- 2 cups this cream cheese frosting
- Preheat oven to 350 degrees F.
- Line muffin pan with cake liners
- Whisk flour, cocoa, baking powder, baking soda, salt together. Sift.
- Mix together sugar, sour cream, oil eggs, food coloring, vanilla until combined.
- Add dry mixture until thoroughly combined.
- Divide evenly in muffin tin.
- Bake for 18-20 minutes, turning halfway through.
- Cool completely before frosting.