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.
Make this recipe into a triple layer tiny red velvet cake.
Just Double the recipe to make the triple layer cake. You will need three 6-inch cake pans, which you will grease and flour with cocoa. Cook for approximately 20 minutes, making sure your cake tester comes out clean. Cool, frost with this cream cheese frosting. To get this look, I used a pastry bag with no tips.
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.