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gluten-free-mini-red-velvet-cupcakes

Gluten Free Mini Red Velvet Cupcakes

Course Holidays
Author Cristy

Ingredients

  • Cupcakes:
  • 1 cup unsweetened cocoa powder
  • 3/4 cup cornstarch
  • 3/4 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1 1/4 teaspoons xanthan gum
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 ounces semi-sweet chocolate melted
  • 4 eggs
  • 1 bottle Red Food Coloring
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • Frosting:
  • 1 package 8 ounces cream cheese, softened
  • 1/4 cup butter softened
  • 2 tablespoons sour cream
  • 2 teaspoons pure vanilla extract
  • 1 box 16 ounces confectioners’ sugar (same as powdered)

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine cocoa powder, cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, baking soda and salt; set aside.
  3. In a separate bowl, beat the granulated sugar and oil on medium until combined. Pour in the melted chocolate and blend well.
  4. 1 at a time, beat in the eggs.
  5. In a third (small bowl), add the food coloring and vanilla into the buttermilk and stir until mixed well.
  6. Add the buttermilk and sugar/oil/chocolate blend to the flour mixture that you had set aside on low (but do not over beat).
  7. Using a small cookie scoop, fill each mini muffin up halfway and bake for 18 minutes.
  8. Let cool completely and make the frosting.