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Gluten Free Red Velvet Cup Cakes


Here is an amazing gluten free dessert from our friend, Courtney Bryant, over a Little Dixie Cook. This particular cupcake is one of our favorites, like we could easily eat the whole batch in one sitting. You would honestly never know these bad boys (along with anything else she cooks) are gluten free! That is one of our favorite things about Court's recipes, they taste like they are full of badness for you... They taste like guilt. Although rest free you gluten free hippies, because these are made for you:


CUPCAKE INGREDIENTS:
- 2 1/2 cups of flour. (1 1/3 brown rice flour, 2/3 sweet white sorghum flour, 1/2 tapioca startch)
- 1 2/3 cups white sugar
- 1 tbs of baking soda
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1/4 cup of unsweetened cocoa powder + 1 tablespoon
- 1/2 cup of coconut oil, melted
- 1/2 cup of butter, at room temperature
- 1/2 cup of sour cream, at room temperature
- 2 eggs, at room temperature
- 1 1/2 tsp vanilla extract
- 2 tablespoons of red food coloring


CREAM CHEESE FROSTING INGREDIENTS:
- 1 8oz package of cream cheese, at room temperature
- 1/2 cup of softened butter
- 1 1/2 tsp vanilla extract
- 2 2/3 cups powdered sugar, sifted
- 1/4 to 1/2 kosher salt


DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). In a bowl, sift together brown rice flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 1/4 cup of cocoa powder.
2. In large mixing bowl, beat coconut oil, butter and sugar until thoroughly combined. Next, beat the eggs in one at a time until fully incorporated. Stir in sour cream. 
3. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with the flour mixture. Mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into sprayed cupcake tins. 
4. Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, about 20-22 minutes. Allow the cakes to cool completely before frosting.


DIRECTIONS FOR FROSTING:
Beat together butter and cream cheese. Mix in vanilla and salt. Beat in one cup of powdered sugar at a time.


Makes 20 cupcakes.


Thanks so much Paul and Courtney!!

-mojo

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