Gluten-Free Red Velvet Cupcake with No Food Coloring
Gluten-Free Red Velvet Cupcake with No Food Coloring is an American side dish. For 65 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 362 calories, 5g of protein, and 16g of fat. 269 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up unsalted butter, eggs, cocoa powder, and a few other things to make it today. It is brought to you by Cup Cake Project. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is not so great. Similar recipes are Healthier Red Velvet Cupcakes with Natural Food Coloring, Gluten-Free, Sugar-Free Red Velvet Cupcakes with Cream Cheese Frosting, and Gluten Free Red Velvet Cupcakes.
Servings: 10
Ingredients:
1/2 tsp baking powder
2 tbsp beet powder, sifted
3 tbsp +1 tsp unsweetened cocoa powder
8oz cream cheese, room temperature
2 eggs
1 C King Arthur gluten-free multipurpose flour
1 tsp xantham gum
1/2 C milk
2 C powdered sugar (add more if you like your frosting stiffer)
2/3 C sugar
6 tbsp unsalted butter, room temperature
2 tsp vanilla bean paste (you can also use vanilla extract, but I highly recommend the vanilla bean paste)
1 tsp vanilla extract
Equipment:
bowl
muffin liners
Cooking instruction summary:
In a medium-sized bowl, mix gluten-free flour, xantham gum, cocoa, baking powder, and beet powder. In another medium-sized bowl, beat butter and sugar until light and fluffy. Mix the eggs into the butter/sugar bowl. Mix in the milk and vanilla extract until thoroughly combined. Gradually mix the flour mixture into the wet ingredients. Fill cupcake liners 3/4 full. Bake at 350 F for 25 minutes or until cupcakes bounce back when lightly touched.Mix cream cheese and butter until light and fluffy. Gradually mix in powdered sugar until thoroughly combined. Mix in vanilla bean paste.
Step by step:
1. In a medium-sized bowl, mix gluten-free flour, xantham gum, cocoa, baking powder, and beet powder. In another medium-sized bowl, beat butter and sugar until light and fluffy.
2. Mix the eggs into the butter/sugar bowl.
3. Mix in the milk and vanilla extract until thoroughly combined. Gradually mix the flour mixture into the wet ingredients. Fill cupcake liners 3/4 full.
4. Bake at 350 F for 25 minutes or until cupcakes bounce back when lightly touched.
5. Mix cream cheese and butter until light and fluffy. Gradually mix in powdered sugar until thoroughly combined.
6. Mix in vanilla bean paste.
Nutrition Information:
covered percent of daily need
