Tonight we have a guest post from Erin of For Him and My Family who is a stay at home mom of 8. She is a homeschooling mom who enjoys teaching her children and watching them learn. She loves to cook and embraces the challenge of cooking for her gluten free/lactose free/soy free family. She is also a registered nurse with a BSN. Her husband works as an electrician to allow her to stay home and care for her family.
I found this recipe at Gluten Free on a Shoestring (and of course had to try it) but as is normal for me I did a few modifications. I left the sugar out completely and made it dairy free. Check it out and let me know what you think! I hate using food colorings and so I used beets for getting that red colour in my cupcakes. Just so you know, these are yummy!! I promise they are! If you wanted them a bit sweeter I’d suggest using stevia.
Red Velvet Cupcakes
1-3/4 cup gluten free flour blend
1 tsp xanthan gum or guar gum
3/4 tsp salt
3/4 tsp baking soda
2 Tb unsweetened dark chocolate cocoa powder
6 Tb coconut oil
2 large eggs, beaten
1 tsp vanilla
1 tsp cider vinegar
scant 1 cup coconut milk
1/2 cup beets for the food coloring
Preheat oven to 325 degrees F.
Line cupcake pan with 12 liners.
In a large bowl whisk all the dry ingredients together.
In separate bowl combine the wet ingredients, except for the milk.
Pour wet ingredients into dry ingredients and mix well. Batter will be lumpy.
Add the milk and mix well.
Divide the batter into the muffin tins(this made around 18 cupcakes for me). Once you put the mix into the tins smack the tins around a bit to level out the dough.
Bake for 25 minutes. Let cool in pan for a few minutes before removing to cooling rack.
Let cool completely before decorating.