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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!
5 based on 2 review(s)
- 2 cups almond flour or sunflower seed flour
- 3 Tbsp coconut flour
- 2 Tbsp cocoa powder
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 4 eggs
- 1/2 cup buttermilk
- 1/2 cup honey
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla extract
- a few drops of red food coloring, I prefer to use this one since it is made from veggies and has no synthetic dyes
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350.
- Combine dry ingredients.
- Add the remaining ingredients and mix well.
- Line a muffin tin with cupcake wrappers and fill 3/4 of the way with batter.
- Bake for 20 minutes.
- Cool completely before frosting.
- In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
Julia Ring Olsen says
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