Many folks are gluten free for medical reasons. Many of us choose to adapt to a gluten free diet for health and nutrition reasons. Either way, we shouldn’t have to suffer through food that tastes like a cardboard box (no offense Domino’s.)
I have scowered the net for good recipes and actually came across a recipe that produced a deceivingly good Red Velvet Cupcake*. If I was handed one of these little things, I wouldn’t have known any different. It was moist, had a good texture and stayed together well. The flavor was comparable to my classic RV recipe, down to the frosting.
I believe that I owe it to the good followers and devoted fans of Screwed Cupcakes to make sure that everyone has their fill of cupcake goodness. I will be offering more GF recipes that will shock you into believing that gluten free does NOT have to taste nasty.
Gluten Free Red Velvet Cupcakes w/ Cream Cheese Frosting
Yield: 9 cupcakes
Prep Time: 30 min
Cook Time: 18-21 min
1/2 cup coconut flour
2 Tbsp unsweetened cocoa powder
1/4 Tsp sea salt
1/4 Tsp baking soda
4 large eggs
2 Tbsp grapeseed (or canola) oil (I used GF Olive oil and it was great)
1/2 cup agave nectar
1 Tablespoon red food coloring (for the full GF experience, use Beet Powder. May not be as red but just as good)
CREAM CHEESE FROSTING:
3/4 cup heavy whipping cream
8 ounces cream cheese, at room temperature
1/4 cup agave nectar
1. Preheat oven to 350 degrees F. Line 10 muffin cups with paper liners. In a large bowl, whisk together coconut flour, cocoa powder, salt and baking soda. In a separate bowl, combine eggs, oil, agave nectar and food coloring; whisk vigorously until well mixed. Add wet ingredients to dry ingredients; use electric mixer to combine. Scoop 1/4 cup of batter into each prepared muffin cup. Bake 18 to 22 minutes, or until toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool, then remove from pan and frost.
2. In a deep bowl, whip the cream with an electric mixer until stiff peaks form. In a separate, larger bowl, whip the cream cheese and agave nectar until well combined. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Spread or pipe onto cupcakes.
*recipe adapted from Recipe Girl