Wednesday, October 8, 2014

Gluten-Free Red Velvet Cupcakes

Gluten-Free Red Velvet Cupcakes



1 box Heartland Gourmet  GF Red Velvet Cupcake mix
2 eggs
1 tablespoon Lorann Oils Red Velvet Bakery Emulsion
¾ cup boiling water
1/3 cup coconut oil
(the box calls for vegetable or canola however I don’t like to use those oils -studies claim to be harmful to health)
½ cup Nutiva butter spread(No hexane, dairy, soy or canola)
Up to ¼ cup of Almond milk(Subsitute: coconut, rice or flax milk)
Note : I am dairy-free however for this recipe
 you may use Whole, 2%, or skim milk.
2 pkgs Truvia
1 teaspoon pure vanilla extract
2 cups powder sugar

Where to  find….
Heartland Gourmet Red Velvet Cupcake mix –I purchased at Homegoods store.  You can purchase on-line.
Nutiva butter spread- I purchased at my local health food store .
You can go on-line to purchase or to find a store locator.
Lorann Oils Red Velvet Bakery Emulsion-You can purchase on-line
One way to show some love ....
I made these yummy treats for my husband!

Preheat oven to 350 degrees F.
Grease muffin pans then lined with parchment paper muffin liners 
Follow instructions on the box.
Basically adding all ingredients to the mix.
I substituted coconut oil and I added extra flavor 
with using the Red Velvet Bakery Emulsion.  
I first added the boiling water to the mix. Using my hand mixer I blended until it was all combined then I added the remaining ingredients all together and mix on medium high for 30 seconds.
(Don't over mix batter)
Note: Batter will be runny  
I'm using an ice cream scoop to fill each cupcake liner
  so they all come out the same size, 
bake for 25-30 minutes...

 or until toothpick inserted in center comes out clean.
Let the cupcakes cool on rack.
While the cupcakes cool I made the Non-buttercream Icing
I mixed the Nutiva butter spread with the 2 pkg of Truvia and vanilla.
Next I added the powder sugar with then incorporating the almond milk to thin out the icing. 

Frost the cupcakes 
 Enjoy !!!
(I like alot of icing!!!)

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