It’s October and maybe kind of starting to get cooler. All I want to do is nest – to organize things, to cook and clean, and get my life in order.
Baked goods are an essential part of nesting. I had all of the ingredients for red velvet cupcakes except the red dye on hand, so I made them without the dye. They still tasted delicious.
Red Velvet Cupcakes (from ATK’s How Can It Be Gluten Free Cookbook)
6oz gluten-free flour
0.75oz unsweetened cocoa powder
1t baking powder
0.5t salt
0.25t xanthan gum
0.125t baking soda
8.75oz sugar
0.667c sour cream
6T vegetable oil
2 large eggs
1T red food coloring
1.5T vanilla extract
- Preheat oven to 350, line muffin tin with paper liners.
- Mix dry ingredients together (note: sugar is a wet ingredient. I don’t really understand why, but it is.)
- Mix wet ingredients together (aka, all the rest of the ingredients). Mix wet & dry ingredients together until smooth and well-combined.
- Evenly distribute batter evenly into prepared muffin tin. Bake for 20-ish minutes, until toothpick comes out clean.
You should let them thoroughly cool before you put frosting on them and eat them. But I never bother with frosting. They’re good plain. Plus, then you can eat them hot.