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Little Red Velvet Riding Hood Cupcakes (the best gluten and dairy free red velvet cupcake ever!)
These are the best gluten-and-dairy-free red velvet cupcakes I have ever eaten. Both moist and crumbly and containing that classic cocoa flavor, they are my roommates new favorite to eat and my new favorite to bake! Ingredients
- 2 1/2 cups gluten-free cake flour
- 3 Tbsp unsweetened cocoa powder
- 1 tsp salt
- 1 cup white sugar
- 1/8 cup light agave syrup
- 1 1/2 cup canola oil
- 2 large eggs at room temperature
- 3/4 tsp. red gel/paste food coloring
- 1 tsp vanilla extract
- 2 rounded tablespoons Tofutti “cream cheese”
- almond or soy milk (directions below)
- 1 Tbsp plus 2 tsp distilled white vinegar, separated
- 1 1/2 tsp baking soda.
Directions
- * Preheat oven to 350º
- * Line 24 cupcake molds (I did an even 12 cupcakes and 24 minis)
- * Add Tofutti cream cheese to a liquid measuring cup and fill to just shy of one cup with almond or soy milk. Whisk thoroughly with a fork until smooth. Add 1 Tbsp white vinegar and continue mixing.
- * In a small bowl, whisk flour, cocoa and salt thoroughly.
- * In the bowl of a standing mixer, mix sugar, agave and oil thoroughly on medium speed.
- * Add eggs, one at a time, mixing well between additions.
- * Add vanilla and coloring and mix in.
- * Turn speed down to low. Add the flour in three additions, alternating with 1/2 of the âbuttermilkâ. Make sure to mix thoroughly between additions.
- * Mix baking soda and remaining 2 tsps vinegar until foamy. Add and beat for 10 seconds or until incorporated.
- * Bake for 14 minutes (small) or 22 minutes (large), rotating pan halfway through.
- * Cool in pan for at least 5 minutes before removing to cool on a rack, or cool completely in pans.
- * Definitely cool completely before frosting.
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