Description
These Gluten-Free Red Velvet Cupcakes are a vegan and allergy-free treat, featuring a rich cocoa flavor with a classic red hue, topped with creamy vegan frosting for a delightful dessert.
Ingredients
Units
Scale
Cupcakes
- 1 1/2 cups + 1 TB Gluten-Free Baking Flour
- 1 cup Granulated Sweetener (or preferred granulated sugar)
- 1/4 cup Unsweetened Cocoa Powder
- 1/2 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1 Prepared Bob’s Red Mill Egg Replacement
- 1 cup Unsweetened Non-Dairy Milk
- 1 TB White Vinegar
- 1/4 cup Neutral Oil
- 2 Tsp Red Food Dye
- 3/4 Tsp Pure Madagascar Bourbon Vanilla Extract
Frosting & Decoration
- 8 oz Plain Vegan/Allergy-Free Cream Cheese (softened)
- 1 Stick Vegan/Allergy-Free Butter (softened)
- 4 cups Powdered Sweetener (or preferred powdered sugar)
- 1 Tsp Vanilla Extract
- Red Sparkling Sugar (optional, to top)
Instructions
- To Make The Cupcakes: Preheat the oven to 350°F.
- Make Buttermilk: In a small bowl, mix together the milk and vinegar to make your buttermilk and set it aside.
- Prepare Egg Replacer: Prepare your egg replacer according to package directions and set it aside to gel.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and sweetener.
- Combine Batter: Add in 3/4 cup of buttermilk, the vegan egg, vanilla, oil, and red food dye. Mix together to form a smooth, slightly thick cupcake batter.
- Fill Cupcake Pan: Line or grease a standard cupcake pan for 10 cupcakes. Add about 3 tablespoons of the cupcake batter to each mold (about 3/4 of the way full).
- Bake: Bake the cupcakes in the oven for 15-17 minutes, until a toothpick comes mostly clean when inserted in the middle of a cupcake.
- Cool Cupcakes: Remove from the oven and allow the cupcakes to cool slightly before popping them out of the pan and transferring them to a wire rack to cool completely before frosting.
- To Make The Frosting & Decorate: Combine the softened cream cheese, cubed stick of butter, vanilla, and powdered sweetener in a bowl and cream them together using a hand mixer or stand mixer.
- Chill Frosting: Chill the frosting until ready to use. When you are ready to frost the cooled cupcakes, add the finished frosting to a pastry decorator or pastry bag to frost the cupcakes to your liking.
- Decorate: While the frosting is still wet, top the frosted cupcakes with red sparkling sugar or sprinkles if desired.
Notes
- The recipe makes 10 cupcakes, but yields 9 servings, implying allowance for slightly larger portions or personal preference in serving size.
- Use of Bob’s Red Mill Egg Replacement makes this recipe suitable for vegan and allergy-free diets.
- Chill frosting before use to achieve the best texture for decorating.
- Red sparkling sugar is optional for added decoration.
