First off, Happy Valentine's Day everyone! Last week I traveled down to Florida for work. As I was there, I probably went to 3 or 4 restaurants that served Red Velvet Cake for dessert. For those who don't know, Red Velvet is a cocoa based cake that gets its color from food dye and the reaction of combining vinegar, buttemilk, and cocoa. I used this whipped cream cheese frosting recipe to frost my cupcakes. I prefer this frosting for red velvet because it has the tang of the cream cheese, but the light airy texture you get from whipping cream. I like to deviate from traditional red velvet cake recipes, and add some cinnamon for subtleness, and some fresh coffee to bring out the rich cocoa flavors. I hope you enjoy!
Prep Time: 10 minutes
Difficulty: Easy
Bake Time: 16 minutes per muffin tray
Yields: About 18 cupcakes
3/4 cup white rice flour
1/2 cup brown rice flour
1/2 cup tapioca flour
3/4 cup potato starch
1 tsp xantham gum
1 1/2 cup granulated sugar
1 tsp baking soda
1 tsp salt
2 tsp cocoa powder
1/2 tsp cinnamon
Wet Ingredients
1 1/2 cup canola oil
1 cup buttermilk
2 eggs
1 1/2 tsp fresh coffee, room temperature
1 1/2 tbsp red food coloring
1 tsp white vinegar
1 1/2 tsp vanilla
Steps
1. Preheat oven to 350F. Line muffin trays with paper cupcake cups.
2. In a medium bowl, mix all the dry ingredients. In a large bowl, whisk together all the wet ingredients.
3. Slowly whisk the dry ingredients into the wet. This ensures a smooth, silky batter.
5. Make the whipped cream frosting (click here for the link to the recipe). Frost the cupcakes with the icing, and enjoy this quick and easy 5 step recipe.
