Red Velvet Cupcakes: Recipe no. 5

I was thrilled to see these cupcakes flying off the stand at my wedding reception despite the fact that they are gluten, dairy, soy and egg free. Due to my many food sensitivities I have taken up the hobby of converting some of my favorite recipes into tasty treats that won’t harm my body. After four failed attempts I was able to modify the fifth attempt at these Red Velvet Cupcakes (Recipe no. 5) into something that was worthy of serving to my guests.  Thank you to all of my taste testers who gave feedback on the first four trys!

NOTE: Please read the entire recipe through before you start and be sure to follow the method exactly for best results.

Hope you enjoy these! –erin

Frosting Ingredients: makes 24 servings

modified from babycakes by Erin McKenna

¾ Cup Rice Milk

¾ Cup Rice Milk Powder (Better Than Milk Rice Vegan Beverage Mix)

1 Tablespoon Coconut Flour (Bob’s Red Mill Brand)

¼ Cup Agave Nectar

1 Tablespoon Pure Vanilla Extract

¼ Teaspoon Natural Coconut Flavor Extract (optional)

1 ½ Cups Virgin Coconut Oil Melted

2 Tablespoons Fresh Lemon Juice

Method:

1. In a blender combine Rice Milk, Rice Milk Powder, Coconut Flour, Agave Nectar, Vanilla and Coconut Flavor on high speed for 2 full minutes.

2. With the blender running slowly drizzle in the Coconut Oil and Lemon Juice alternating between the two until fully combined.

3. Pour into an airtight container and refrigerate for 6 hours to set. The frosting will keep for one month refrigerated.

Cupcake Ingredients: makes 24

2 ½ Cups Bob’s Red Mill Gluten Free Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

3 Tablespoons Unsweetened Cocoa Powder

¾ Teaspoons Xantham Gum (Bob’s Red Mill)

1 ½ Cups Agave Nectar

1 Tablespoon Apple Cider Vinegar

½ Cup Virgin Coconut Oil Melted

½ Cup Rice Bran Oil

1 Tablespoon Pure Vanilla Extract

½ Cup Rice Milk

½ Cup Unsweetened Apple Sauce (homemade or store bought)

1 Tablespoon Red food coloring (optional)

Method:

Preheat the oven to 325 degrees and line 24 cupcake tins with paper liners.

1. In a bowl, combine the Rice Milk and Vinegar and set aside.

2. In a large mixing bowl sift together the Flour, Baking Powder, Baking Soda, Salt, Cocoa Powder and Xantham Gum.

3. Premeasure out the following wet ingredients into the bowl with the rice milk and vinegar: Agave Nectar, Vanilla and Applesauce and Red Food Coloring if you are using it.

4. Add the wet ingredients plus the melted Coconut Oil and Rice Bran Oil to the Flour mixture and stir with a wire whisk until smooth.

5. Fill each baking cup about 2/3 full. Place the pans on the middle rack of the oven and bake for 18-22 minutes rotating 180 degrees after 10 minutes.

NOTE: you DO NOT want to over cook these! All ovens are different so I check them with a toothpick after 15 minutes and every one minute after that until the toothpick comes out clean. Remove from the oven immediately after you get a clean toothpick and let the cupcakes sit in the pan until they are cool enough to move to a rack. Let them cool completely before frosting. These are best eaten the same day but will keep in a sealed bag or container for three days. You can always cut the recipe in half too.

Approximate Nutrition info for 1 Cupcake with Frosting:

Calories 354, Fat 25g, Protein 1.5g, Carbs 31.5 g, Sodium 228mg, Fiber 2 g.