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Gluten Free Red Velvet Cupcakes

RedVelvetCupcakeRed velvet is my favorite type of cake. It was even our wedding cake! I think it’s my favorite because you add cocoa powder to the flour and I am a chocolate lover. I top these with Cream Cheese Frosting. These are a hit at every party I bring these to. Sometimes I enjoy using a cupcake corer  and filling the center with chocolate ganache.

From our kitchen to yours, Dana

Ingredients

For the Cake:
1 cup coconut flour
4 tablespoons unsweented cocoa powder
½ teaspoon sea salt
½ teaspoon baking soda
8 large eggs
4 tablespoons grapeseed oil
1 cup agave nectar
1 ounce red food coloring

For the Frosting:
8 ounces organic cream cheese, at room temperature
¼ cup agave nectar

Directions

For the Cake:
Preaheat oven to 350 degrees, line pan with paper liners (I find gluten free cake sticks to cupcake liners so I like to spray them with coconut oil before putting in the batter)
In a large bowl, combine the coconut flour, cocoa powder, salt, baking soda and mix with a hand or stand mixer
In a medium bowl, whisk together the eggs, grape seed oil, agave nectar and food coloring
Blend the wet ingredients into the coconut flour mixture with a hand or stand mixer until thoroughly combined
Scoop ¼ cup of batter into each prepared cupcake liner (I like to use an ice cream scoop to make it easy)
Bake for 18-22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached
Let cupcakes cool before frosting

For the Frosting:
In a bowl, whip the cream cheese and agave nectar with a hand or stand mixer until combined
Use immediately

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