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Cheater Red Velvet Cupcakes



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.

And for those of you that would never consider using red food coloring, you might want to try India Tree red food coloring (all natural) or some blood orange juice instead of the coffee.

Cupcakes:
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 eggs
3 Tablespoons coffee or espresso
2 teaspoons vanilla
red food coloring

Frosting:
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.

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6 Responses to “Cheater Red Velvet Cupcakes”

  1. Cara says:

    This is a GREAT idea! Love the kefir as an ingredient.

    You know, I was really skeptical about the BC gf cake mix when it first hit the shelves, but it really is quite delicious. I was recently at a little gathering where there were cupcakes made from a standard BC mix and the gf one, and people seemed to (mostly unknowingly) prefer the gf batch.

  2. Mia says:

    I sometimes use beet juice for red coloring, but I hadn’t heard of India Tree, so thanks for sharing the link! I’ve used So Delicious coconut milk kefir as a buttermilk substitute in recipes, and it works great. I can’t wait to try making these cupcakes! They look so good! Oh, and don’t you just love your Silpat? I love mine!

  3. martha gingrich says:

    This sounds great. My only problem is that we are dairy-free and no soy. so what do you use. also no eggs. Any suggestions would be great this has made cooking a challenge. My daughter loves to cook and this has been diffucult transition for her thanks for your help

    • jkcafferty says:

      I like the So Delicious coconut milk products for dairy replacements. Eggs are a hard one in baked goods. I’m not a pro with egg free baking. I recommend purchasing the Allergen Free Bakers Handbook by Cybele Pascal. It is free of the top eight allergens and has great recipes that are simple to prepare.

  4. Bridget says:

    Why didn’t you use the BC GF Chocolate cake mix? that is traditionally the flavor used if using a box mix. Just nosey…

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