red velvet cupcake recipe

Red Velvet Cupcakes with Buttercream Frosting

gluten free red velvet cupcakes
It’s been a long time since I’ve had red velvet cake – so of course this had to be on my list! I took it a bit further and took a bit out of each cupcake and filled it with left over piping cream from the Bumpy Cakes. They are rich and creamy and gluten free. The hardest part? Making them and not leaving the kitchen looking like Dexter helped you make them ūüėČ
Ingredients:

  • 3/4 cup White Rice Flour*
  • 1/2 cup Tapioca Starch*
  • 3/4 cup Sugar
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tbsp Cocoa Powder
  • 3/4 cup Vegetable Oil
  • 1/2 cup Buttermilk
  • 1 Egg
  • 1 tbsp Red Food Coloring
  • 1/2 tsp White Vinegar
  • 1 tsp Vanilla

*If you don’t have to make this gluten free use 1 1/4 cup all purpose flour!

Directions: 

  1. Preheat your oven to 350 degrees
  2. Sift together flour, sugar, baking soda salt and cocoa powder.
  3. In your mixer whisk together oil, buttermilk, egg, food coloring, vinegar and vanilla.
  4. Slowly add in your dry mixture until just combined.
  5. Fill cupcake inserts 3/4ths full.
  6. Bake for 25 minutes until toothpick comes out clean

Frosting Ingredients: 

  • 1 stick room temp. Butter
  • 2 1/2 cups Powdered Sugar
  • 1/4 cup Milk
  • 1/2 tsp Vanilla
  • 1 dash of Almond Extract

Direction:

  1. Combine all in your mixer until well combined. Be sure to slowly integrate your powdered sugar or you may have a sugar explosion!

This¬†recipe¬†is part of the¬†Food Challenge¬†with two other bloggers. You can check out the¬†recipes¬†below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the¬†recipes!

Red Velvet Cupcakes with Buttercream Frosting

Red Velvet Cupcakes with Buttercream Frosting

Ingredients

  • 3/4 cup White Rice Flour*
  • 1/2 cup Tapioca Starch*
  • 3/4 cup Sugar
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tbsp Cocoa Powder
  • 3/4 cup Vegetable Oil
  • 1/2 cup Buttermilk
  • 1 Egg
  • 1 tbsp Red Food Coloring
  • 1/2 tsp White Vinegar
  • 1 tsp Vanilla

Instructions

  1. Preheat your oven to 350 degrees
  2. Sift together flour, sugar, baking soda salt and cocoa powder.
  3. In your mixer whisk together oil, buttermilk, egg, food coloring, vinegar and vanilla.
  4. Slowly add in your dry mixture until just combined.
  5. Fill cupcake inserts 3/4ths full.
  6. Bake for 25 minutes until toothpick comes out clean
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Becky

Owner and Editor at Week99er
Becky is an interior designer, an adjunct professor, a foodie, a product reviewer and a gluten free blogger in Detroit, Michigan. Week99er is a family friendly site featuring products, events and recipes for your family. Contact her at [email protected]

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