gluten free vegan red velvet cupcakes


red velvet cupcakes
  1. 1 1/2 cups, plus 2 tablespoons Sarah's gluten free flour blend
  2. 2 tablespoons good quality cocoa powder
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon sea salt
  6. 1/2 cup So Delicious Dairy Free unsweetened almond or coconut milk
  7. 1/2 cup water
  8. 1 tablespoon white vinegar
  9. 3/4 cup cane sugar
  10. 1/4 cup brown sugar
  11. 1/3 cup sunflower seed oil (or mild flavor oil)
  12. 1 1/2 teaspoons pure vanilla extract
  13. 1/2 teaspoon red gel food coloring*
dairy free buttercream
  1. 1/2 cup Earth Balance vegan butter, softened
  2. 1/4 cup organic non-hydrogenated shortening
  3. 3 1/2 cups powdered sugar, sifted
  4. 2-4 tablespoons So Delicious Dairy Free unsweetened almond or coconut milk
  5. 2 teaspoons fresh lemon juice
  6. 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
  2. Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
  3. In large mixing bowl, stir together coconut milk, water and vinegar. Allow to sit for 1 minute to curdle.
  4. Add sugar, oil, vanilla and gel food coloring. Slowly whisk in the flour mixture and beat until combined. Pour batter into prepared cupcake pan.
  5. Bake cupcakes for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place on cooling rack and cool completely.
  6. To make buttercream, beat together vegan butter with shortening for 1 minute in large bowl of standing mixer.
  7. Add sifted powdered sugar, 2-3 tablespoons coconut milk, lemon juice and vanilla. Beat for an additional 2 minutes. Add another tablespoon of milk as needed.
  8. Continue to beat buttercream until light and fluffy. Place in piping bag with large star tip and pipe onto cooled cupcakes.
  9. Best enjoyed within 1-2 days.

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