ai heart red velvet mini cupcakes (gluten-free)

Mar 1

red_velvet_blog

Considering my first post of the year was last week, I think I’m right on track with this belated Valentine’s post!  Please have pity on this working mom with a new addition to the family (not really what you may be thinking and more on this later) for posting this just a little late.  But how can ai love baking not post a Valentine’s recipe?!  AND this one is pretty special since I made these for my daughter’s Valentine’s class party.  AND did I mention these are gluten-free?!

Okay here goes (since you’ve already seen the photo above) . . . red velvet mini cupcakes which are gluten-free!  I am so excited about this recipe since I have always wanted to make a cake gluten-free.

My daughter has been bugging me forever to make red velvet.  I am not a fan because of the excessive amount of food coloring and I’m just not keen on the taste.  She finally convinced me to make it for her class party and I gave in.  I’ve never really made red velvet cake before, but I know it has some cocoa powder and usually topped with cream cheese frosting.  I looked at several recipes online and cringed that most called for a bottle of liquid red food color.

Of course my daughter threw me a curveball (it must be getting close to baseball season–go Giants!).  She said that one of her classmates had a gluten allergy.  I didn’t want her classmate to feel left out and I certainly understood food allergies.  I took this as an opportunity to finally make a gluten-free cake!

I am no expert on gluten-free baking, so I decided to keep it safe and use my trusty flour brand–King Arthur.  King Arthur has a Gluten-Free Multi-Purpose Flour, which contains a blend of white rice and whole-grain brown rice flours, tapioca starch, and potato starch.  I made a small test batch using this flour and it tasted great!  It was a bit dense and the next day a little dry, so I altered the recipe and made a few additions, such as adding yogurt and applesauce to increase the moistness of the cake.  I also completely forgot to add my trusty King Arthur Cake Enhancer, which is another gluten-free product.  I almost always use this in my cakes.  It produces a cake that is softer in texture and moist as well.  Here’s a look at some of the ingredients I used.

red_velvet_ingredients_blog

Unfortunately this gluten-free flour comes in a small box and my next attempt had to be when I made the cupcakes for my daughter’s class!  With a lot of faith, I attempted my second batch . . . SUCCESS and YUMMINESS!  My daughter absolutely loved it and so did I!  The cake was soft and definitely moist this time.  The cream cheese frosting was light, but absolutely decadent with the addition of whipped cream.

red_velvet_blog_2

I hope to feature more gluten-free baking in the coming year, but in the meantime . . . I know a fellow foodie and blogger who I had the pleasure of meeting a few years back at the SF Food Bloggers Bakesale.  Head on over to A Sage Amalgam for more gluten-free baking and recipes!  Heather features some awesome tried and true recipes.  I’ve had my eye on this gluten-free Thin Mints recipe for awhile!

Below is the recipe for my red velvet mini cupcakes, but a first few notes on this recipe:

  • I often use a 2 oz. soufflé cup for baking mini cupcakes.  Depending on the size of your mini cupcake liners, this recipe could yield anywhere from 48-50 (and possibly more) mini cupcakes.
  • This recipe can also be made with regular or even better cake flour–eliminate the xanthum gum if not making gluten-free.
  • Most red velvet recipes call for an entire bottle of liquid red food coloring.  I decided to use what I had on hand, which was my gel food coloring instead.
  • The frosting is light and definitely has that cream cheese tang.  Add more powdered sugar if you want a sweeter frosting.  Also, because the frosting is made with both cream cheese and heavy cream, do not leave these out.  Keep in the fridge until ready to serve.

Red Velvet Mini Cupcakes (Gluten-Free)

Serves 48-50
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Gluten Free
Meal type Dessert
Occasion Birthday Party, Christmas, Valentines day
Red velvet is a timeless cake that is perfect for Valentine's Day, Christmas, or any occasion. These mini red velvet cupcakes are made gluten-free using King Arthur's gluten-free multipurpose flour and topped with a whipped cream cheese frosting.

Ingredients

Cake Dry Ingredients

  • 2 1/2 cups King Arthur gluten-free multi-purpose flour
  • 1 1/2 cup pure cane sugar
  • 3 tablespoons natural cocoa powder (not dutch-process)
  • 2 tablespoons King Arthur cake enhancer
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon xanthum gum

Cake Wet Ingredients

  • 1 1/2 cup light olive oil (or neutral oil like vegetable)
  • 1 cup buttermilk
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup greek yogurt
  • 2 Large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 4-6 drops red gel food color

Frosting

  • 16oz light cream cheese (2 packages)
  • 1 cup powdered sugar
  • 2 1/2 teaspoons clear vanilla extract
  • 1 1/3 cup cold heavy whipping cream

Directions

Cake
Step 1 Preheat oven to 350 degrees. Line mini cupcake pans with liners or use 2 oz. soufflé cups and place on a cookie sheet.
Step 2 In a bowl of a stand mixer, add all dry ingredients. Mix on low until fully incorporated.
Step 3 In a large bowl, add all wet ingredients except gel food color. Mix well. Add 4 drops of red gel food color and mix well. For a more deep red, add 2 or more drops.
Step 4 On low speed, slowly add wet ingredients to dry ingredients. Once all wet ingredients are added, turn the mixer up to medium. Mix until batter is smooth and shiny, about 2-3 minutes. Scrape down bowl if necessary.
Step 5 Using a small cookie scoop, place one heaping scoop of batter in each liner or cup--about 2/3 full.
Step 6 Bake for about 18-20 minutes or until a cake tester comes out clean (a little crumb is okay) and tops when touched spring back. Cool completely on wire rack.
Frosting
Step 7 In a bowl of a stand mixer with the paddle attachment, add cream cheese and mix until smooth. Sift powdered sugar in the bowl and mix to combine. Add vanilla extract and mix until smooth. Scrape down sides of bowl if necessary.
Step 8 Remove paddle attachment and replace with the whisk attachment. On low speed, slowly add the cold heavy cream. When all the cream has been added, turn the mixer to medium-high and whip until frosting is stiff peaks and stiff enough to pipe-about 2-4 minutes.
Step 9 Transfer frosting to a piping bag fitted with a large star tip (for a large swirl). Pipe frosting on cooled cupcakes. Serve immediately or refrigerate until ready to serve.

Note

I often use a 2 oz. soufflé cup for baking mini cupcakes.  Depending on the size of your mini cupcake liners, this recipe could yield anywhere from 48-50 (and possibly more) mini cupcakes.

This recipe can also be made with regular or even better cake flour--eliminate the xanthum gum if not making gluten-free.

Most red velvet recipes call for an entire bottle of liquid red food coloring.  I decided to use what I had on hand, which was my gel food coloring instead.

The frosting is light and definitely has that cream cheese tang.  Add more powdered sugar if you want a sweeter frosting.  Also, because the frosting is made with both cream cheese and heavy cream, do not leave these out.  Keep in the fridge until ready to serve.

Certainly this post is belated, but red velvet is one of those classics that you can make year round.  A very Happy Belated Valentine’s Day to all of my readers!

P.S.  So who is this addition to the ai love baking family?!  Two weeks ago on Valentine’s Day, we added a beautiful Goldendoodle pup to our family.  You will love her name: Madeleine (yes like the small cakes), but we call her Maddy.  Stay tuned, I am making a batch of madeleines in her honor AND going to try my hand at baking some homemade dog treats very soon too!

red_velvet_blog_3

Tagged: , ,

ai would love to hear from you!