Thursday, August 22, 2013

Red Velvet Cupcakes done the Babycakes way

Okay, now who doesn't love red velvet cupcakes?  Who can pass one up?  They are probably my favorite kind of cupcake vegan or not, gluten free or not, I cannot pass one up.  There's just something about the richness of how they taste.  The frosting always pops out more on red velvet cupcakes, in my opinion.  That being said, I used the Babycakes vanilla frosting recipe for these, and you can find that link here.

For these cupcakes you will need to use spelt flour, now spelt is wheat's cousin, so I don't think these are gluten free.  I have heard that people with Celiac's can digest spelt though, depending on how sensitive they are to gluten.  That being said, let's get to the recipe.

Here's what you'll need:
  • 1/2 cup rice milk
  • 2 tablespoons apple cider vinegar
  • 3 1/4 cups whole spelt flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons salt
  • 2/3 cup coconut oil
  • 1 1/4 cups agave nectar
  • 2 tablespoons pure vanilla extract
  • 5 tablespoons natural red food coloring, or as needed to achieve your preferred color
  • vanilla frosting (see above link)
First, preheat the oven to 325 degrees.  Line 2 standard 12-cup muffin tins with paper liners.  Pour the rice milk and apple cider into a small bowl, but do not stir, set aside to develop into "buttermilk."

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Add the oil, agave nectar, and vanilla to the dry ingredients and stir to combine.  The batter will be thick.  Using a plastic spatula, add the "buttermilk" and mix just until combined.
Slowly add red food coloring by the tablespoon until the batter is the desired color.  Do not exceed 6 tablespoons.
Pour the batter into the prepared tins.  Bake the cupcakes on the center rack for 24 minutes, rotating the tins 180 degrees after 14 minutes.  The finished cupcakes will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
I frosted the cupcakes at my bff's home.
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.  Using a frosting knife, gently spread desired amount of frosting to each cupcake.

You can store these cupcakes in the fridge in an airtight  container for up to 3 days.


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