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.
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.
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.
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!