Gluten-free goodies: Red velvet cupcakes and frosting

Just because you have a gluten allergy doesn’t mean you can’t enjoy foods traditionally made with wheat. Chef Candace Nelson shares a delicious gluten-free cupcake and frosting recipe.

Gluten-free cupcakes
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    • 1 cup of butter
    • 1 1/2 cups of sugar
    • 2 large eggs, at room temperature
    • 2 1/2 cups of gluten-free flour blend
    • 4 tablespoons of cocoa powder
    • 1 teaspoon of baking soda
    • 1 teaspoon of salt
    • 1 1/4 cups of milk
    • 1 teaspoon of white wine vinegar
    • 2 tablespoons of red food coloring
    • 2 teaspoons of vanilla extract
  • Cream cheese frosting

    • 8 ounces of cream cheese, softened
    • 4 ounces (1 stick) of butter, softened
    • 3 3/4 cups of powdered sugar, sifted
    • 1/8 teaspoon of salt
    • 1/2 teaspoon of vanilla


Baking Directions:

For the cupcakes:Preheat oven to 350 degrees.Stir together dry ingredients (flour, cocoa, baking soda, salt).Mix together wet ingredients (milk, vinegar, food coloring, vanilla).Add creamed butter and sugar, mix in eggs.Alternately mix in dry, wet, then dry ingredients.Fill 1 dozen cupcake cups and bake for 18-22 minutes or until tops are just dry on top. For the frosting:Mix cream cheese and butter.Add salt and vanilla.Slowly add in powdered sugar.

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