Ok so I am just now getting this recipe up. I apologize. I made these for Valentines’ Day but have been so busy that they took a backseat. I found this recipe at Gluten Free on a Shoestring but as is normal for me I did a few modifications. I left the sugar out completely and made it dairy free.
Red Velvet Cupcakes
1-3/4 cup gluten free flour blend
1 tsp xanthan gum or guar gum
3/4 tsp salt
3/4 tsp baking soda
2 Tb unsweetened dark chocolate cocoa powder
6 Tb coconut oil
2 large eggs, beaten
1 tsp vanilla
1 tsp cider vinegar
scant 1 cup coconut milk
1/2 cup beets for the food coloring
Preheat oven to 325 degrees F.
Line cupcake pan with 12 liners.
In a large bowl whisk all the dry ingredients together.
In separate bowl combine the wet ingredients, except for the milk.
Pour wet ingredients into dry ingredients and mix well. Batter will be lumpy.
Add the milk and mix well.
Divide the batter into the muffin tins(this made around 18 cupcakes for me). Once you put the mix into the tins smack the tins around a bit to level out the dough.
Bake for 25 minutes. Let cool in pan for a few minutes before removing to cooling rack.
Let cool completely before decorating.
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