This is the final recipe for Halloween. I previously posted a recipe for popcorn balls, caramel apples and am pleased to share a recipe for Red Velvet Cupcakes.
It is not my recipe, but it is one that I successfully made from Elana Amsterdam’s new cookbook “GLUTEN-FREE CUPCAKES”.
I have tried red velvet cupcakes before and have found that the amount of red food coloring required for the recipe really upsets my stomach. I try to eat as naturally as possible and the thought of making a homemade goodie and then using a lot of red food coloring is not appetizing for me.
Even Elana’s recipe required red dye, although she asks us to use a natural red dye. It is something I have not been able to find, but was pleased to find red beet powder at Community Foods and thought, why not use that?
It worked out fabulous in the cupcakes and I even added it to the cream cheese icing I made.
I am excited to try more of her cupcake recipes using coconut flour and also found that the recipes make 8-10 cupcakes. I am not feeding a lot of people in my house anymore, so am thrilled to find smaller amount recipes.
Recipe: Gluten Free Red Velvet Cupcakes
½ cup coconut flour
2 Tbsp unsweetened cocoa powder (I like to use Bernard Callebeaut)
¼ tsp salt
¼ tsp baking soda
4 large eggs
2 Tbsp grapeseed oil
½ cup agave nectar
1 Tbsp red food coloring (I used red beet powder)
Preheat oven to 350 degrees.
Line 8-9 muffin cups with paper liners.
In a large bowl, combine the coconut flour, cocoa powder, salt and baking soda.
In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar and food coloring.
Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
Scoop batter into each prepared muffin cup.
Bake for 18-22 minutes.
Let cupcakes cool and then icing.
I made a cream cheese icing that I added 1 Tbsp of cocoa powder and 1 tbsp of red beet powder too.