Red velvet cupcakes have always intrigued me since we have been gluten free. I don’t think I ever ate one before going gluten free and now I have no real idea what they are supposed to taste like. My latest version is still not quite perfect – I added too much cocoa powder so they aren’t bright red. My batch used 1/2 cup of cocoa powder so I am recommending 1/4 cup in the recipe below. These cupcakes might not be exactly as red as they should be – but they taste great! Moist with a hint of sweetness.
This recipe is also ideal for those of you that like to make things from mixes. I took a box of Betty Crocker Gluten Free Yellow Cake Mix and doctored it up. As always, I use my So Delicious Coconut Kefir to add moisture to the cake.
And this time I used Reynold’s Mini-Cupcake Liners. You don’t even need a cupcake tin. Just put them on a cookie sheet and the cupcakes baked perfectly.
1 box Betty Crocker Gluten Free Yellow Cake Mix
1/4 cup cocoa powder
2/3 cups So Delicious Coconut Milk Plain Kefir
1/2 cup softened butter or Earth Balance Buttery Sticks
3 Tablespoons coffee or espresso
2 teaspoons vanilla
red food coloring
1 can Betty Crocker Cream Cheese Frosting
Preheat oven to 350.
In a large bowl, combine the kefir, butter, eggs, coffee and vanilla using a hand blender. Once combined, add the cake mix and cocoa powder. Beat on medium speed for two minutes or until well blended. Add the food coloring until you get the desired color you want.
Spoon batter into mini-cupcake liners so the liners are 2/3 full. Bake for 15 minutes or until cooked through. Remove from oven and allow to cool on a wire cooling rack.
Once cooled, frost with your favorite frosting.