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Red velvet is one of those things that you love or hate. For years, thanks to the groom’s cake in Steel Magnolias, I couldn’t even look at red velvet without gagging. Those were the dark years, the years that I was without red velvet in my life.
It was my 14 year old daughter that got me to try a red velvet cupcake, using my own parenting tricks on me… “Mom, how can you say you don’t like something if you have never tried it! Just try one bite and if you don’t like it, you never have to try it again.” Foiled by my own parenting genius! I was stuck, so I did what any parent would do….stomped my feet, pitched a fit, begged, pleaded and eventually ate the damn cupcake.
Holy cow was that the best cupcake I had ever had! The texture, the taste, the unbelievable decadence. I was in love, forever in love with a cake. Whatever. Don’t judge, you know you’ve done it too. The problem came when I was diagnosed with Celiac disease and my red velvet fantasies faded into oblivion.
Oh sure, I tried the store bought mixes, they sucked. I baked, they sucked. I baked again, they sucked more. Then one day everything just clicked and I created a beautiful and delicious gluten free, all natural, red velvet cupcake.
I’m so happy to share it with you to save you from the drama of finding a perfect gluten free red velvet cupcake. Enjoy!