{BEST} GLUTEN FREE RED VELVET CUPCAKES

{BEST} GLUTEN FREE RED VELVET CUPCAKES

This is the best gluten free red velvet cupcakes recipe ever.  Moist cupcakes with a hint of chocolate and vanilla. Dairy free and vegan options!

I developed this gluten free red velvet cupcake recipe last summer when I was running my gluten-free baking company, and then I never actually baked it to sell at the market. I guess red-velvet isn’t a big summer flavor, more for holidays and special occasions. Like Valentine’s day. Red velvet is perfect for Valentine’s day.

The very first Valentine’s day that I was married I spent the whole morning baking a special dinner for my hubby. I made a bunch of dippers for fondue, and baked several mini red velvet cakes with cream cheese frosting. I was really proud of myself for pulling it off, that week we were moving from our first apartment( a less than 500 sq foot studio) to our second apartment and I was 7 months pregnant with our daughter (we had been married 11 months.)

I proudly served these cute little mini red velvet cakes that were covered in sweet cream cheese frosting and my sweet hubby only ate half of his. I had not yet discovered that he doesn’t like cream cheese, at all. So for him the cream-cheese frosting ruined the yummy red velvet.

{BEST} GLUTEN FREE RED VELVET CUPCAKES
{BEST} GLUTEN FREE RED VELVET CUPCAKES

INGREDIENTS :

For the Cupcakes

  • .75 oz (about 3 Tbs) cocoa powder
  • 9.5 oz ( 1¼ c minus 1 Tbs) white sugar
  • ½ tsp salt
  • ½ tsp xanthan gum
  • ½ tsp baking soda
  • 8.25 oz (1½ c) Gluten-Free Flour Blend (I have only tested with my GF Cookie/cake blendand have gotten great results)
  • ½ c milk *see note
  • ½ c. vegetable oil
  • 2 eggs**see note
  • 1 tsp vanilla
  • 1 tsp vinegar
  • ½ – 1 tsp red food coloring***see notes
  • 1 recipe Easy Cream Cheese Frosting

INSTRUCTIONS :

  1. For the Cupcakes+
  2. Preheat oven to 350F. Line cupcake pan with paper liners.
  3. Mix together all the dry ingredients in a mixing bowl. In a large liquid measuring cup mix together all the wet ingredients.
  4. Add the wet ingredients to the dry ingredients and mix until combined.
  5. Fill the muffin pan cups about ¾ way full (about 1 Tbs of batter for mini muffins) and bake until the cupcake springs back when you touch it, about 18-22 minutes. (30-35 minutes for a layer cake.)
  6. Cool before frosting with Easy Cream Cheese Frosting

You can find complete recipes of this {BEST} GLUTEN FREE RED VELVET CUPCAKES in flippindelicious.com

Oatmeal Apple Banana Low Fat Muffins

Oatmeal Apple Banana Low Fat Muffins

Low Fat Oatmeal Banana Apple Breakfast Muffins – A very easy to make recipe for moist, delicious breakfast muffins that uses a minimum of vegetable oil and sugar, although you’ll never miss it.

Oatmeal Apple Banana Low Fat Muffins are a great weekend brunch baking idea that also makes a terrific alternative to the Monday morning quick granola bar breakfast if you have some left over. I think these are best served warm as a wholesome quick breakfast.

These dense hearty muffins are very satisfying with very little added sugar or oil. The mashed bananas and grated apple keep these muffins particularly moist and a few seconds in the microwave to warm them make them just as good the next day.

Oatmeal Apple Banana Low Fat Muffins
Oatmeal Apple Banana Low Fat Muffins

Ingredients

  • 1½ cups large rolled oats
  • 1 cup 60% whole wheat flour ( you can use all-purpose flour if you prefer)
  • 3 tsp baking powder
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 eggs
  • 4 tbsp vegetable oil
  • 6 tbsp sugar
  • ⅔ cup milk
  • 1 cup mashed ripe banana
  • 1 cup grated unpeeled apple (approximately one large apple)

Instructions

  1. Mix together the oatmeal, whole wheat flour, baking powder, salt,cinnamon and nutmeg. Set aside.
  2. Beat together the eggs. oil and sugar until fluffy.
  3. Blend in the milk.

You can find complete recipes of Oatmeal Apple Banana Low Fat Muffins in rockrecipes.com