(BEST Gluten Free Red Velvet Cupcakes

• Refrigerated

  • 2 Eggs**see note

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3/4 oz Cocoa powder
  • 1/2 tsp Food coloring***see notes, red
  • 8 1/4 oz Gluten-free flour blend
  • 1 Recipe easy cream cheese frosting
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 1/2 tsp Xanthan gum

• Oils & Vinegars

  • 1/2 cup Vegetable oil
  • 1 tsp Vinegar

• Dairy

  • 1/2 cup Milk *see note

• Other

  • 9.5 oz ( 1¼ c minus 1 Tbs white sugar

Found on flippindelicious.com

Description

Ingredients

• .75 oz (about 3 Tbs) cocoa powder
• 9.5 oz ( 1¼ c minus 1 Tbs) white sugar
• ½ tsp salt
• ½ tsp xanthan gum
• ½ tsp baking soda
• 8.25 oz (1½ c) Gluten-Free Flour Blend (I have only tested with my GF Cookie/cake blendand have gotten great results)
• ½ c milk *see note
• ½ c. vegetable oil
• 2 eggs**see note
• 1 tsp vanilla
• 1 tsp vinegar
• ½ - 1 tsp red food coloring***see notes
• 1 recipe Easy Cream Cheese Frosting

Directions

• For the Cupcakes+
• Preheat oven to 350F. Line cupcake pan with paper liners.
• Mix together all the dry ingredients in a mixing bowl. In a large liquid measuring cup mix together all the wet ingredients. Add the wet ingredients to the dry ingredients and mix until combined.
• Fill the muffin pan cups about ¾ way full (about 1 Tbs of batter for mini muffins) and bake until the cupcake springs back when you touch it, about 18-22 minutes. (30-35 minutes for a layer cake.)
• Cool before frosting with Easy Cream Cheese Frosting.