Gluten Free Red Velvet Cupcakes: Two Delicious Recipes To Satisfy Your Sweet Tooth

If you’re a fan of cupcakes, you’re going to love these gluten-free red velvet cupcakes. This classic treat has been given a gluten-free makeover without sacrificing its rich, chocolatey flavor. Whether you’re looking for a dessert to bring to a party or just want something sweet to enjoy at home, these cupcakes are sure to hit the spot. In this article, we’ll share two different recipes for gluten-free red velvet cupcakes that are easy to make and totally delicious. So put on your apron, preheat your oven, and get ready to bake!

Recipe 1: Classic Gluten-Free Red Velvet Cupcakes

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 tablespoon apple cider vinegar
• 1 tablespoon red food coloring

Instructions:

1. Preheat your oven to 350°F (180°C). Line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
5. With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients.
6. Stir in the apple cider vinegar and red food coloring until just combined.
7. Spoon the batter into the prepared cupcake pan, filling each liner about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove the cupcakes from the pan and let them cool completely on a wire rack.
10. Frost the cupcakes with your favorite frosting and serve.

Nutritional Information:

Each cupcake (without frosting) contains approximately:

• Calories: 210
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 200mg
• Total Carbohydrates: 31g
• Dietary Fiber: 2g
• Sugars: 23g
• Protein: 3g

Cooking Time:

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Equipment:

• Cupcake pan
• Paper liners
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Whisk
• Spatula
• Wire rack

Serving Suggestions:

These gluten-free red velvet cupcakes are perfect for any occasion. Serve them at a party or enjoy them as an afternoon snack with a cup of tea or coffee. You can also freeze them for later and thaw them out when you’re in the mood for something sweet.

Variations:

If you want to switch things up a bit, try adding some chopped nuts or chocolate chips to the batter before baking. You can also experiment with different frosting flavors, like cream cheese or vanilla buttercream.

Substitutions:

If you don’t have almond flour on hand, you can use all-purpose gluten-free flour instead. You can also use regular milk instead of buttermilk, and white vinegar instead of apple cider vinegar.

Storage:

Store these cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To freeze, wrap each cupcake in plastic wrap and store in a freezer-safe container for up to 3 months.

Tips:

• Make sure your ingredients are at room temperature before you begin baking.
• Sift your dry ingredients to remove any lumps or clumps.
• Don’t overmix the batter, or your cupcakes will be tough and dense.
• Use a cookie scoop or ice cream scoop to portion out the batter evenly.
• Let the cupcakes cool completely before frosting them.

FAQs:

• Can I use regular flour instead of gluten-free flour?
• No, regular flour contains gluten and will not work in this recipe. You can use a gluten-free flour blend that is specifically designed for baking.
• Can I make these cupcakes dairy-free?
• Yes, you can use dairy-free butter and almond milk instead of butter and buttermilk.
• Can I use natural food coloring instead of artificial?
• Yes, you can use natural food coloring made from beets or other natural ingredients. Just be aware that the color may be less vibrant than if you use artificial food coloring.

Recipe 2: Vegan Gluten-Free Red Velvet Cupcakes

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/2 cup granulated sugar
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup almond milk
• 1 tablespoon apple cider vinegar
• 1 tablespoon red food coloring

Instructions:

1. Preheat your oven to 350°F (180°C). Line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the applesauce, sugar, melted coconut oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients in three parts, alternating with the almond milk, beginning and ending with the dry ingredients.
5. Stir in the apple cider vinegar and red food coloring until just combined.
6. Spoon the batter into the prepared cupcake pan, filling each liner about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove the cupcakes from the pan and let them cool completely on a wire rack.
9. Frost the cupcakes with your favorite vegan frosting and serve.

Nutritional Information:

Each cupcake (without frosting) contains approximately:

• Calories: 170
• Total Fat: 9g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 180mg
• Total Carbohydrates: 21g
• Dietary Fiber: 3g
• Sugars: 10g
• Protein: 2g

Cooking Time:

Preparation time: 15 minutes

Cooking time: