Gluten-Free Red Velvet
Cupcakes
(Semi-homemade)
Ingredients
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)
Icing:
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
Walmart
One way to show some love ....
I made these yummy treats for my husband!
Directions
Frost the cupcakes
Directions
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.
&
Enjoy !!!
(I like alot of icing!!!)
No comments :
Post a Comment