Crystal’s birthday was over the weekend, so I decided to try my hand at baking one of her very favorites: Red Velvet Cupcakes.
I’m much more of a cook than a baker, but as I mentioned in my last cupcake post, I learned a great deal about doctoring cake mixes from my mother, the Cake Mix Queen. Knowing the basics of red velvet (white flour, vanilla, cocoa and tons of red food coloring), I set out to doctor Betty Crocker’s Gluten Free Yellow Cake Mix.
These cupcakes are delicious, easy, quick and beautiful. What more could a wife ask for on her birthday?
Easy Gluten Free Red Velvet Cupcakes (makes about 15)
- 1 box Betty Crocker Gluten Free Yellow Cake Mix
- 1 package chocolate-flavored instant pudding/pie filling (Jello brand is gluten free)
- 1 stick of butter, softened
- 8 oz. sour cream
- 3 eggs
- 2/3 milk or plain soy milk
- 2 tbsp. red food coloring (Tones is gluten free)
Preheat oven to 350° F. Combine all ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes (watch out for the food coloring—it stains anything it touches!). Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 – 20 minutes, until a toothpick comes out clean when you stick it in the center.
Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.
Cream Cheese Frosting
This is the same cream cheese frosting we used on our gluten free lemon poppyseed cupcakes.
Cream Cheese Frosting (makes more than enough)
- 8 oz. cold cream cheese (Philadelphia is gluten-free)
- 5 Tbsp. softened butter
- 2 tsp. vanilla (Tones is gluten-free)
- 3 C. powdered sugar
- pinch of salt
Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt. Gradually add powdered sugar with the mixer on slow until the desired consistency and sweetness is achieved.
Remember that because of the cream cheese frosting, these cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours. Enjoy!