gluten free red velvet cupcakes |
|---|
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 1/4 | cups | flour, Gluten free all purpose mix | 1/2 | cup | unsweetened cocoa powder | 2 | teaspoons | xanthan gum | 1 1/2 | teaspoons | baking soda, gluten free | 1 1/2 | teaspoons | baking powder, Gluten free | 1/2 | teaspoon | salt | 1 | cup | butter, softened | 2 1/4 | cups | white sugar | 4 | medium | eggs | 1 | cup | sour cream dairy | 1/2 | cup | buttermilk | 1/2 | teaspoon | Red Food Coloring | 2 | teaspoons | vanilla extract/pure |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 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 |
|---|
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 3/4 | packages small (3 oz) | cream cheese | 1/4 | cup | butter | 2 | tablespoons | sour cream | 2 | teaspoons | vanilla extract/pure | 1 | cup, unsifted | Powdered Sugar/1-16 ounce package |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 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. |
|
