Does your special someone have a gluten allergy? Are they unable to enjoy tasty Valentine’s Day treats because of this allergy? Don’t leave them out this Valentine’s Day, make them some gluten free red velvet cupcakes.
The first time I tried this recipe was last year for Valentine’s Day, and it was my first attempt at making anything gluten free before. We invited friends over (who also have young children) for a Valentine’s dinner party. Being Valentine’s day and all I knew I wanted to make a dessert. I found the recipe on Gluten Free Cooking School’s website.
This year instead of making a whole cake I made little heart shaped cupcakes for my husband to bring to work. I am assuming everyone liked them, because the cake pan came back empty.
You could make this in two round cake pans, and have yourself a beautiful red velvet layer cake. I however, chose to make mine into heart shaped cupcakes. My mom bought me some silicone heart shaped cupcake molds and I was excited to use them for the first time. Needless to say, some of the cupcakes got stuck in the mold. Looks like I am not the only one that has had an unfortunate experience with silicone cupcake molds. There is a whole discussion at The Kitchn about baking with silicone molds –they actually made red velvet cake in theirs too. Maybe it is the cake and not the mold?
GLUTEN FREE RED VELVET (CUP)CAKES
from Gluten Free Cooking School
1 3/4 c. canola oil
1 1/2 c. sugar
2 eggs, beaten (room temp)
1 c. brown rice flour
3/4 c. sorghum flour
3/4 c. tapioca starch
1 tsp. baking soda
1 tsp. xanthan gum
1/4 tsp. salt
1 c. buttermilk (or 1 Tbsp cider vinegar and 1 c. milk substitute)
1 tsp. vanilla
1 oz. red food coloring (this is one of the McCormick’s bottles) *I used just enough to give the batter a reddish color. Less than 1/4 of the bottle.
1 Tbsp. cocoa powder
Preheat oven to 350 degrees F. Cream together oil and sugar. Add one egg making sure it is completely mixed in before adding the other egg.
Sift together all the dry ingredients (leaving out the cocoa powder) in a separate bowl. Add the flour mixture to the oil, sugar, and egg mixture in FOUR parts. Alternating the flour and buttermilk. Make sure the last one added is the flour mixture.
Make a paste out of the vanilla, red food coloring, and cocoa powder, and stir into the batter.
Pour batter into two greased and floured (GLUTEN FREE) round cake pans OR fill cupcake molds 2/3 the way full. Bake for 25 minutes for the cake pans OR about 18 minutes (turning pans about half way through) for the cupcakes. Test the cakes and/or cupcakes with a toothpick for doneness.
Allow cakes to cool completely before frosting.
CREAM CHEESE FROSTING
8 oz cream cheese, softened
1 stick butter, room temperature
2-3 c powdered sugar
1 tsp vanilla
1 c chopped nuts
In mixing bowl beat together cream cheese, butter, and vanilla until smooth. Add the sugar while mixing on low speed until incorporated. Increase the speed to high and beat until light and fluffy.
You can stir in the chopped nuts or sprinkle the nuts on top of the frosted cupcakes. ENJOY!