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Receta Little Red Velvet Riding Hood Cupcakes (the best gluten and dairy free red velvet cupcake ever!)
by The Dusty Baker

Little Red Velvet Riding Hood Cupcakes (the best gluten and dairy free red velvet cupcake ever!)

These are the best gluten-and-dairy-free red velvet cupcakes I have ever eaten. Both moist and crumbly and containing that classic cocoa flavor, they are my roommates new favorite to eat and my new favorite to bake!

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 18 large cupcakes

Ingredientes

  • 2 1/2 cups gluten-free cake flour
  • 3 Tbsp unsweetened cocoa powder
  • 1 tsp salt
  • 1 cup white sugar
  • 1/8 cup light agave syrup
  • 1 1/2 cup canola oil
  • 2 large eggs at room temperature
  • 3/4 tsp. red gel/paste food coloring
  • 1 tsp vanilla extract
  • 2 rounded tablespoons Tofutti “cream cheese”
  • almond or soy milk (directions below)
  • 1 Tbsp plus 2 tsp distilled white vinegar, separated
  • 1 1/2 tsp baking soda.

Direcciones

  1. Preheat oven to 350º
  2. Line 24 cupcake molds (I did an even 12 cupcakes and 24 minis)
  3. Add Tofutti cream cheese to a liquid measuring cup and fill to just shy of one cup with almond or soy milk. Whisk thoroughly with a fork until smooth. Add 1 Tbsp white vinegar and continue mixing.
  4. In a small bowl, whisk flour, cocoa and salt thoroughly.
  5. In the bowl of a standing mixer, mix sugar, agave and oil thoroughly on medium speed.
  6. Add eggs, one at a time, mixing well between additions.
  7. Add vanilla and coloring and mix in.
  8. Turn speed down to low. Add the flour in three additions, alternating with 1/2 of the “buttermilk”. Make sure to mix thoroughly between additions.
  9. Mix baking soda and remaining 2 tsps vinegar until foamy. Add and beat for 10 seconds or until incorporated.
  10. Bake for 14 minutes (small) or 22 minutes (large), rotating pan halfway through.
  11. Cool in pan for at least 5 minutes before removing to cool on a rack, or cool completely in pans.
  12. Definitely cool completely before frosting.