RED VELVET CUPCAKES – WENDY BLANCHARD, M.S., CHHC

Use organic and gluten free ingredients when possible!

INGREDIENTS:

1 c. Gluten Free Flour
2 T. Raw Cacao Powder
3/4 t. xantham gum
1/4 t. baking soda
1/4 t. Sea salt
3/4 c. Coconut sugar
1/2 c. dairy free butter melted and cooled a bit
2 large eggs at room temp
1 t. vanilla extract
1 T. gluten free organic red coloring (I’ve tried using fresh beets and found it too messy and challenging-organic red coloring is made of beets)
1/2 c. water, room temp

DAIRY FREE VANILLA CREAM CHEESE FROSTING:

3 oz. dairy free cream cheese, softened
about 2 cups organic powdered sugar, and add a little more if frosting is too runny
2 T. dairy free milk
1 t. vanilla extract

INSTRUCTIONS:

1.  Preheat oven to 350 and line a gray nonstick pan with paper liners.
2.  In a small mixing bowl, whisk together the flour, cacao, xantham gum, baking sods, and salt until thoroughly mixed.
3.  In a medium bowl with an electric mixer, beat the coconut sugar and butter on low speed until well blended. Beat in the eggs, one at a time, until thoroughly blended.  Add in vanilla and food coloring to the room temperature water. With the mixer on low speed, beat in 1/3 of the flour mixture at a time, and alternate with the water. Start with the flour and end with flour. Use a 1/4 cup measuring cup to fill the liners.
4.  Bake cupcakes until firm and toothpick inserted into the center comes out clean about 25-30 minutes. Cool completely, frost and serve.

Mix all ingredients with electric mixer for the frosting until thoroughly blended and a little on the thick side if you are going to use a pastry bag/decorating tool to decorate the cupcake.

To your good health!

Wendy

 

 

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