Gluten-Free, Dairy-Free, Egg-Free Red Velvet Cupcakes
(I found this recipe and it looks interesting, but I haven't made it yet)
1¼ cups + 2 tablespoons Basic Gluten-Free Flour Mix
2 tablespoons unsweetened cocoa powder
¼ + ⅛ teaspoon xanthan gum
¾ teaspoon double-acting baking powder
¾ teaspoon baking soda
¾ teaspoon salt
¾ cup rice milk
¾ teaspoon cider vinegar
¼ cup + 2 tablespoons dairy-free, soy-free
vegetable shortening
¾ cup granulated sugar
2¼ teaspoons Ener-G egg replacer mixed with 3 tablespoons
rice milk
½ teaspoon pure vanilla extract
1 tablespoon natural red food coloring
1 recipe Velvet Frosting
- Natural orange food coloring
1. Preheat oven to 350 degrees. Line a muffin pan with 12 liners.
2. Measure out flour mix by spooning flour into a dry measuring cup and leveling it off with the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
3. Combine the rice milk and cider vinegar. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the natural red food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
5. Divide batter equally among muffin liners, smoothing down the surface with a frosting spatula or butter knife.
6. Bake cupcakes in the center of preheated oven for 18 minutes, rotating the pan halfway through baking time.
7. Let cool in the pan on a cooling rack about 5 minutes. Transfer cupcakes to cooling rack to cool
1¼ cups + 2 tablespoons Basic Gluten-Free Flour Mix
2 tablespoons unsweetened cocoa powder
¼ + ⅛ teaspoon xanthan gum
¾ teaspoon double-acting baking powder
¾ teaspoon baking soda
¾ teaspoon salt
¾ cup rice milk
¾ teaspoon cider vinegar
¼ cup + 2 tablespoons dairy-free, soy-free
vegetable shortening
¾ cup granulated sugar
2¼ teaspoons Ener-G egg replacer mixed with 3 tablespoons
rice milk
½ teaspoon pure vanilla extract
1 tablespoon natural red food coloring
1 recipe Velvet Frosting
- Natural orange food coloring
1. Preheat oven to 350 degrees. Line a muffin pan with 12 liners.
2. Measure out flour mix by spooning flour into a dry measuring cup and leveling it off with the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
3. Combine the rice milk and cider vinegar. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the natural red food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
5. Divide batter equally among muffin liners, smoothing down the surface with a frosting spatula or butter knife.
6. Bake cupcakes in the center of preheated oven for 18 minutes, rotating the pan halfway through baking time.
7. Let cool in the pan on a cooling rack about 5 minutes. Transfer cupcakes to cooling rack to cool
