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Gluten Free Red Velvet Cupcakes

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Leftovers Storage And Freezing

Gluten Free Red Velvet Cupcake Recipe | Cupcake Jemma

Store leftovers in an airtight container at room temperature. They should be good for about 5 days.

You can freeze Red Velvet Cupcakes. Id put them on a baking tray and flash freeze them until hard. Then put them in a a freezer safe container or freezer bag. They should be good for about 3 months. You can thaw at room temperature.

What Does It Taste Like

If you are wondering what red velvet cake tastes like, it does contain cocoa, but has a very mild chocolate taste. Typically only a few tablespoons are added, as opposed to gluten-free chocolate cake, which has ¾ cup unsweetened baking cocoa.

Red velvet also has a bit of a tangy flavor from the addition of buttermilk, vinegar, or in this recipe, sour cream. These ingredients also enhance the crumb, making the cake extremely moist.

If you are looking for a cake recipe without chocolate, try equally moist gluten-free white cake!

To Assemble The Cakes

  • Level the cakes. There shouldnt be too much to level off but if needed, remove any domes on the cakes.
  • Layer the cakes. Add a dollop of frosting to the cake board and top with the first cake layer. Pipe a layer frosting working in circles from the outside edges into the middle and spread evenly. Add the second cake on top and flip it upside down so the bottom of the cake is now the top. This gives you a nice, flat layer to decorate.
  • Frost the cake. First, apply a crumb coat to the cake after the second layer is added, just enough to cover the outside. Freeze for 5 to 10 minutes to set then add the remaining frosting to the side and top.
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    What Does A Red Velvet Cupcake Taste Like

    The way I like to describe a gluten-free red velvet cupcake taste is that it’s a combination of flavors that pull together to form a unique, and delectable cupcake.

    With the gluten-free white cake base, a little cocoa, the buttermilk , and vinegar you get a taste that’s like no other – and it’s incredible.

    Top Gluten-Free Red Velvet Cupcakes with cream cheese frosting for the ultimate cupcake.

    I mean, you could top them with a buttercream or chocolate buttercream frosting. It’ll still be amazing.

    Did you know that red velvet cupcakes originally were topped with a cream cheese frosting that had a hint of lemon? Yep. I usually leave the lemon out, but it’s definitely worth trying if you are feeling adventurous.

    How To Make Gluten Free Red Velvet Cupcakes

    Sarah Bakes Gluten Free Treats: gluten free vegan red velvet cupcakes

    Follow this simple step-by-step process to make and bake your cupcakes:

    Prepare for baking: preheat the oven to 350°F. Line a 12-cup standard muffin tin with liners.

    Make the cupcake batter: In a mixing bowl, combine both flours, cacao powder, baking powder, baking soda, and salt. In a separate bowl, beat together the eggs, oil, buttermilk, and food coloring. Add the dry ingredients to the wet ingredients and stir until evenly combined.

    Bake the cupcakes: Divide the batter between the prepared cupcake liners. Fill each about 3/4 full. Bake the cupcakes for 20 to 25 minutes, or until a toothpick in the center comes out mostly clean. Remove the pan from the oven and let the cupcakes cool completely before frosting.

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    Ingredients To Make Gluten Free Red Velvet Cupcakes

    • 1 cup super fine almond flour
    • 1/2 cup coconut flour
    • 1/2 tsp. Hain grain-free baking powder
    • 1 tsp. baking soda
    • 1/3 cup grapeseed oil or olive oil
    • 1 tsp. vanilla extract
    • desired amount of red food coloring

    Buttercream Frosting

    • 1 stick Earth Balance Butter = 1/2 cup
    • 1 tsp. vanilla extract
    • 1 tbsp. unsweetened cashew milk

    Gluten Free Red Velvet Cupcakes

    Oh my goodness these gluten free red velvet cupcakes are next level good! The softest, fluffiest chocolate-vanilla flavoured sponge topped with silky smooth cream cheese frosting. Absolute heaven.

    They are so good that you would never guess they are gluten free. Simply delicious little cakey morsels that you want to gobble up as fast as possible. If you can resist the tempation to eat more than one of these in a single sitting then youve more willpower than me!

    These cupcakes are an adapted version of my Gluten Free Red Velvet Cake recipe, which is ideal for celebrations. Perhaps bake a big cake alongside a batch of these little cupcakes to really create a showstopping bake.

    The method for these cupcakes uses ingredients in a slightly different order to classic cupcakes and also yields a very wet batter. You hold off adding the dry ingredients until the last moment. Then quickly transfer the cupcakes to the oven.

    The reason for the quick transfer? Well, the active ingredients in this recipe are bicarbonate of soda/baking powder and white wine vinegar. As soon as they combine, the bicarb will start reacting with vinegar, and the baking powder with the liquid, creating little air bubbles. These are what helps give the gluten free red velvet cupcakes a beautiful rise. So work quickly to mix and pop into the oven at this final stage for lovely, springy cupcakes.

    Also Check: Bob’s Red Mill Gluten Free Bread

    Why Do Cupcakes Sink

    There are several reasons cakes and cupcakes sink after baking. If the pan is filled with too much batter this will happen. The batter rises above the pan, and cant be held in place so it sinks into the middle.If your oven is too hot, cakes and cupcakes cook faster on the outside than in the middle. The structure then sinks. An oven thermometer will help you regulate the temperature and prevent this.When the liquid to flour ratio of your recipe is off cupcakes will sink. There is too much liquid and not enough dry ingredients to absorb all that liquid.

    How To Make Gluten

    How to Make Gluten-Free Red Velvet Cake | Gluten-Free Recipes |
  • In a large mixing bowl whisk together the wet ingredients sugar, eggs, sour cream, vegetable oil, vanilla, and food coloring.
  • Add the dry ingredients flour, cocoa powder, baking powder, baking soda, and salt. Vigorously whisk or stir to combine.
  • Divide the cake batter into the prepared cake pans. Bake for 25-30 minutes, or until a cake tester comes out clean.Turn cakes onto wire rack to cool completely before frosting.
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    Red Velvet Cupcake Topping

    Red Velvet is traditionally topped with cream cheese frosting. My pipeable cream cheese frosting is great for cupcakes and holds its form when piped. These cupcakes would also be delicious with my vanilla buttercream frosting.

    Youll see a lot of red velvet cakes decorated with cake crumbs on the frosting. It makes for a pretty topping that shows off the beautiful, vibrant color of the cake. If you can stand to sacrifice one cupcake to make crumbs, heres how to do it:

    The cupcakes are moist and will not crumble unless they are purposely dried out. Take one cupcake and cut it into small pieces. Place the pieces on a baking sheet and heat in the oven at 300F for 5 minutes, Toss the pieces around and bake 5 minutes more or until the pieces feel toasted and slightly crispy. Pull the pan from the oven and let sit until cooled and dry. Use a fork or your fingers to crush to crumbs. Sprinkle onto freshly frosted cupcakes. The frosting will form a crust and lose its stickiness if it sits, so wait to frost the cupcakes until the cake crumbs are ready.

    Making Red Velvet Gluten

    The process of making these gluten free red velvet cupcakes is easy, and all you need to do is the following:

    • Mix the dry ingredients: Mix and combine the gluten free flours, cocoa powder, xanthan gum, baking soda, baking powder, and salt. Set the flour mixture aside.
    • Prepare the buttermilk: Mix and combine the buttermilk, vanilla extract, apple cider vinegar, red food coloring. Set the buttermilk mixture aside.
    • Mix the wet ingredients: Beat the butter and sugar until light and fluffy using a standalone or handheld mixer. Then, reduce the speed and add the eggs one at a time. This ensures that the eggs get well incorporated into the batter.
    • Create the Red Velvet Cupcake Batter: Add half of the flour mixture to the butter mixture, followed by the buttermilk, and mix at low speed until combined, then add the remaining flour and mix until combined. Try not to overmix the batter at this stage.
    • Bake the cupcakes: Align a cupcake tin with cupcake liners and fill each liner full. This will ensure that the cupcakes do not overflow. Bake the gluten free red velvet cupcakes for 20-23 minutes or until a toothpick inserted at the center comes out clean. Let the cupcakes slightly cool in the cupcake tin for 5 minutes before transferring them to a cooling rack.
    • The cupcakes can be decorated when they reach room temperature. Applying the cream cheese frosting while the cupcakes are still warm will yield a frosting disaster, and the butter inside the frosting will start to melt.

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    Gluten Free Red Velvet Cupcake Recipe

    This easy Gluten Free Red Velvet Cupcake Recipe will win the hearts and taste buds of all your friends and family no matter what their diet is. It seems like just about everyone loves Red Velvet Cupcakes, especially when they are topped with sweet Cream Cheese Frosting. Now you can have one of the most popular cupcake recipes without the gluten!

    How To Decorate The Cupcakes

    Gluten Free Red Velvet Cupcakes (No Refined Sugar!)

    There are lots of ways you can decorate your red velvet cupcakes. I chopped up extra white chocolate and sprinkled it over each cupcake.

    You could also shave white chocolate over top for a more elegant look

    Some other decorating options:

    • Top with a fresh strawberry half
    • Place a piece of chocolate into the side of the frosting
    • Sprinkle freeze dried strawberries over top

    Recommended Reading: Best Gluten Free Sourdough Bread

    Why You’ll Love These Gluten Free Red Velvet Cupcakes

    • This is such an easy gluten free cupcake recipe. I know I say that about practically all of my recipes, but that’s because I truly believe gluten free and allergy-friendly baking shouldn’t be complicated!
    • The red velvet flavor, paired with the delicious cream cheese frosting, is just a dream.
    • I think all cupcakes need to be light, fluffy, and perfectly moist. These cupcakes check ALL of those boxes.

    Tips For Making The Frosting

    One thing I love about this frosting is that it can always be fixed. If the frosting appears too thick, add in more water, one teaspoon at a time. If the frosting appears too thin, add more confectioners sugar…1 tablespoon at a time till you get the consistency you desire. I like my frosting on the firmer side.

    Another thing is, depending on how much frosting you like on your cupcakes, you may want to double the frosting recipe. I like a lot of frosting so if I were to frost all my cupcakes I would probably double the frosting recipe.

    However, my kids dont like frosting on cakes and cupcakes so I only frost about half the cupcakes that I bake.

    Anyway, once the cupcakes are out of the oven and have cooled completely, take one cooled cupcake and rip it apart with your hands or roughly chop into tiny crumbs. I feel it works best when you rip. Place the crumbs on a flat plate.

    Frost one of the cupcakes. Once it is frosted, immediately sprinkle the red velvet crumbs onto the frosting. Repeat this with all the cupcakes. And thats it!

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    Recipe Friday: Sprinkles Gluten

    The mother of all cupcake companies started making the gluten-free wonders because of customer demand, according to Nicole Schwartz, Sprinkles vice president of marketing and social media. So many people would come into a store and say, were here to celebrate a birthday but our one daughter cant get a cupcake , Schwartz says. How heartbreaking is that?

    The recipe below is pretty straightforward. Two tips make sure all your ingredients are at room temperature when you start to make the cupcakes and dont over-mix your ingredients. These tips are courtesy of Sprinkles Cupcakes founder Candace Nelson.

    Sprinkles Gluten Free Red Velvet CupcakesIngredients

    How To Make This Recipe

    Gluten-Free Red Velvet Cheesecake Cupcakes – Gluten Free with Alex T

    Combine the dry ingredients. Add the flour, cocoa powder, baking powder, baking soda, and salt to a medium bowl and whisk.

    Cream the butter, oil, and sugar. The mixture should be smooth and lighter in color.

    Add the egg replacer and vanilla extract.

    Add the dry mix to the wet ingredients, alternating with the buttermilk. You’ll want to do this in thirds, starting and ending with the dry ingredients. Be sure to beat briefly after each addition to incorporate.

    Mix in red gel food coloring. Beat to evenly incorporate the color.

    As you can see, I made my batter super vibrant and red.

    Bake! Transfer the batter to a lined muffin tin. Bake on 350ºF for 18-20 minutes. Allow the cupcakes to cool before frosting.

    Make your frosting. Beat the cream cheese and butter together until it’s nice and creamy. Add the powdered sugar and beat until combined.

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    Q& as For Baking Gluten Free Red Velvet Cupcakes:

    Make sure your butter and cream cheese are cold, from the fridge. I always use chilled ingredients for frosting/icing so its nice and firm when I have to pipe.

    After I make my icing, I leave it in the fridge to chill, rather than leave it at room temperature. Either in the piping back or in a bowl, so that it holds its shape when piping/decorating.

    Make sure you use a good quality food colouring, gel also works well.

    I have not tested any other gluten free flours other than the ones in this recipe. So if you substitute the flours, please know that the texture may not come out the same.

    Use a high quality cocoa, I use Dutch processed. I find that it does very well for the moisture in the cupcake and the flavour is very slight/no bitterness. For gluten free baking a good cocoa powder is needed!

    If you dont have buttermilk, you can use whole milk plus 2 tablespoons of lemon juice, stir to combine and then allow to stand for about 15-20 minutes so it has a thicker consistency.

    • 2 tsp. vanilla extract

    How To Pick The Best Gluten Free Flour

    When youre looking for gluten-free flour, you may be surprised by how many options are out there. Make sure to look for measure for measure or 1:1 gluten-free flour for these cupcakes. Check the ingredients on the back of the flour and choose one that includes Xanthan Gum.

    If you have Xanthan Gum on hand at home, any 1 to 1 gluten-free flour will do, just dont forget to add that 1/4 tsp of Xanthan Gum into the mix.

    Read Also: Gluten Free Cakes To Buy

    Moist And Fluffy Gluten

    These gluten free red velvet cupcakes are moist, rich and yummy. The easy recipe mixes up in just a few minutes and makes a perfect 12 cupcakes. A tangy buttermilk batter and tangy cream cheese frosting balance the sweet cake with hints of chocolate.

    Be sure to check out more of gluten-free cupcake recipes including my gluten and dairy-free vanilla cupcakes, gluten-free fresh strawberry cupcakes and my favorite apple pie cupcakes.

    What Does Red Velvet Taste Like

    Gluten Free Red Velvet Cupcakes with Cream Cheese Frosting

    Red velvet cake has a very subtle flavor. It has chocolate vibes, thanks to the addition of cocoa powder, but its not quite a chocolate cake and theres usually a light vanilla undertone as well.

    Typically the REAL star of a red velvet cake is the frosting. Red velvet is traditionally topped with cream cheese frosting, which has a sweet-tangy flavor that balances out the subtle cake.

    Read Also: Gluten Free Caesar Dressing Brands

    Make Your Own Buttermilk

    If you happen to have buttermilk on hand, then you can skip the first 2 ingredients. Just use ½ cup buttermilk in place of the milk and vinegar combination. But, if youre like me and never keep it on hand, not to worry, just turn to this handy substitution. Simply mix the milk and vinegar and let it sit for about 5 minutes. Quick and easy substitution.

    Gluten Free Red Velvet Cake Recipe

    The list of ingredients is pretty easy and basic. The one curve ball is to make sure that you use the gluten free baking flour, which is easy to find at your local supermarket. Other than that, learning how to make red velvet cupcakes with cream cheese frosting is pretty easy! First, just gather up the ingredients.

    Gluten Free Red Velvet Cupcakes Ingredients:

    • Powdered sugar

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    The Best Gluten Free Red Velvet Cupcakes

    These gluten free red velvet cupcakes with cream cheese frosting are the BEST! This is a super easy recipe that yields incredibly rich, moist, and fluffy cupcakes.

    These are just the best little cupcakes!

    I’ve always loved red velvet flavored anything. As some of my readers may know, my gluten free red velvet pound cake and red velvet cookies both make a regular appearance in my kitchen.

    So I figured it was time for me to develop a gluten free red velvet cupcake recipe… with cream cheese frosting and without eggs. Sounds pretty dreamy, right?

    I promise if you’re also a fan, you are going to LOVE these moist and fluffy cupcakes. And you will also love how easy they are.

    The vibrant red color makes these cupcakes perfect for Valentine’s Day or Christmas, but they’re also fun for a birthday party or just because. You don’t really need a special occasion to try this recipe!

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