This week of December celebrates National Gluten Free Baking Week. Many people with gluten or dairy allergies struggle to eat baked treats, and that’s especially true around the holidays. So today’s featured recipe shines a spotlight on some of the amazing desserts that individuals who have these food allergies or preferences will enjoy. A recipe for Gluten-Free Red Velvet Cupcakes with Sugar Free Cream Cheese Frosting can be found below. For more information on Gluten Free Baking Week, gluten-free alternatives and baking tips, click Here.
What You’ll Need
1/2 cup coconut flour
2 tablespoons natural, unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 egg whites
2 tablespoons organic butter spread, melted over low heat
1/2 cup low fat buttermilk
1/2 teaspoon vanilla extract
7 drops red gel food coloring
4 ounces reduced-fat cream cheese, room temperature
2 ounces organic butter spread
1 cup erythritol (natural powdered sweetener)
15 drops vanilla extract, or to taste
1. Preheat oven to 350°F. Place cupcake liners (if desired) or spray with non-stick cooking spray, eight wells of a cupcake/muffin pan.
3. In a larger bowl, combine the eggs, egg whites, butter spread, buttermilk, 1/2 cup of water, erythritol, and vanilla. Mix on low speed with a hand blender until combined.
4. Add the dry ingredients and mix well, beginning on low speed and increasing to high, for about 2 minutes; until well-blended and no lumps remain. Blend in food coloring until desired color is achieved.
5. Divide batter evenly among the cupcake wells. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.
To Make Frosting: Beat together the cream cheese and butter spread until fluffy. Add the powdered erythritol in several additions, beating well, until fluffy. Beat in liquid vanilla drops to taste. Enjoy!
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