 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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gluten free red velvet cupcakes |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/8 | cup | flour, Gluten free all purpose mix | 1/4 | tablespoon | unsweetened cocoa powder | 1/8 | teaspoon | xanthan gum | 1/8 | teaspoon | baking soda, gluten free | 1/8 | teaspoon | baking powder, Gluten free | 1/4 | dash | salt | 1/2 | tablespoon | butter, softened | 1 1/4 | tablespoons | white sugar | 1/8 | small | eggs | 1/2 | tablespoon | sour cream dairy | 1/4 | tablespoon | buttermilk | 1/8 | teaspoon | Red Food Coloring | 1/8 | teaspoon | vanilla extract/pure |
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Steps
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Sequence
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Step
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| | 1 | preheat oven to 350 degrees F. Line or grease 30 muffin cups. set aside. | | 2 | combine flour, cocoa, xanthan gum, baking soda, baking powder, and salt in a medium bowl. stir to mix thoroughly. set asise. | | 3 | with an electric mixer, beat sugar and butter on medium speed for 5 minutes, until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, buttermilk, food colour and vanilla. | | 4 | on low speed, gradually mix in flour mixture. Beat on high for 1 minute. Spoon batter into prepared muffin tins, filling each cup 2/3 full. | | 5 | Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans, and cool completely. Frost with Vanilla Cream Cheese Frosting. |
cream cheese frosting |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | ounce | cream cheese | 1/3 | pat (1" sq, 1/3" high) | butter | 1/4 | teaspoon | sour cream | 1/8 | teaspoon | vanilla extract/pure | 1/2 | tablespoon, unsifted | Powdered Sugar/1-16 ounce package |
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Steps
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Sequence
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Step
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| | 1 | Beat cream cheese, butter, sour cream and vanilla in a large bowl until light and fluffy. Gradually beat in confectioners'' sugar, continue beating until smooth. |
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