Red Velvet Cupcakes are very popular, so here is your gluten-free version to enjoy. With a mild chocolate flavor―but brazenly red―they are especially gorgeous when dressed up with a fluffy white frosting and a cute garnish, such as the raspberries and mint leaves in this photo. Serve them at parties and your guests will be elated!
1 cup Carol’s Sorghum Flour Blend (see below)
2 tablespoons unsweetened cocoa
3/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon table salt
3/4 cup sugar
1/2 cup melted butter or buttery spread, Earth Balance, melted and cooled slightly
2 large whole eggs, at room temperature
1/2 cup water, at room temperature
1 teaspoon vanilla
2 teaspoons red food coloring
Preheat oven to 350°F. Line a 12-cup standard nonstick (gray, not black) muffin pan with paper liners.
[1] In small mixing bowl, whisk together flour blend, cocoa, xanthan gum, baking soda, and salt until well blended.
[2] In medium bowl, beat sugar and butter with an electric mixer on Low speed until well blended. Beat in eggs, one at a time, until well blended. Add vanilla and food coloring to water. With the mixer on Low speed, beat in one-third of the dry ingredients alternately with the water, beginning and ending with the
dry ingredients. Spoon ¼ cup of batter into each liner.
[3] Bake until cupcakes are firm and toothpick inserted into center comes out clean, about 25 to 30 minutes. Remove cupcakes from oven and cool in the pan on wire rack for 10 minutes. Transfer cupcakes to wire rack to cool completely. Frost with your favorite frosting.
Carol’s Sorghum Flour Blend
1 ½ cups sorghum flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together and store, tightly covered, in a dark, dry place.
