Red Velvet Cupcakes

Ingredients

• 1 1/2 cups Gluten-Free All-Purpose Flour Blend
• 2 tablespoons Cocoa Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 cup Granulated Sugar
• 1/2 cup Brown Sugar
• 1/2 cup Vegetable Oil
• 2 Eggs
• 1 cup Buttermilk (Gluten-Free)
• 1 tablespoon Red Food Coloring (Gel)
• 1 teaspoon Vanilla Extract
• 1 teaspoon White Vinegar
• 8 oz Cream Cheese (softened)
• 1/2 cup Butter (softened)
• 3 cups Powdered Sugar

Instructions

1. 1

   Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.

2. 2

   In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.

3. 3

   In a large bowl, cream together the granulated sugar, brown sugar, and vegetable oil until well combined.

4. 4

   Beat in the eggs one at a time, then stir in the buttermilk, red food coloring, and vanilla extract.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

6. 6

   Stir in the white vinegar.

7. 7

   Fill each cupcake liner about 2/3 full.

8. 8

   Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

9. 9

   Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

10. 10

    For the frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy.

11. 11

    Frost the cooled cupcakes and enjoy!

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.