As a member of the American Celiac Disease Alliance, I am delighted to share this Red Velvet Cupcake recipe with you to celebrate May as National Celiac Awareness Month.
I am not among the 1:133 who have celiac disease. Instead, I am among the approximately 18 million who have non-celiac gluten sensitivity but I eat the same gluten-free diet. Growing up on a wheat farm in eastern Nebraska and later marrying into a wheat-farming family are not exactly compatible with avoiding wheat, but that is what happened to me. In April, 1988, I learned that wheat was my enemy, converted all my recipes to gluten-free, and published my first cookbook in 1995… long before most people even knew (or cared) about gluten’s toxicity. If you are counting, that’s 24 years of living gluten-free.
Today, we’re waiting for the Food & Drug Administration (FDA) to develop and finalize standards for gluten-free labeling. Until then, let’s have some fun with “Cupcakes with a Cause.” Vote for your favorite cupcake photo to show your support for gluten-free labeling. In the meantime, enjoy my Red Velvet Cupcakes.
Red Velvet Cupcakes with Vanilla Powdered Sugar Frosting©
This makes a gorgeous little red cupcake, perfect for your favorite frosting or the simple, plain vanilla frosting I use here.
1 cup GF flour blend (see below)
2 tablespoons unsweetened cocoa
3/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon table salt
3/4 cup sugar
1/2 cup melted butter or buttery spread, melted and cooled slightly
2 large whole eggs, at room temperature
1/2 cup water, at room temperature
1 teaspoon vanilla
1 tablespoon red food coloring
Vanilla Powdered Sugar Frosting
2 cups powdered sugar
¼ cup melted butter or buttery spread
2 tablespoons milk of choice or water
½ teaspoon corn syrup
½ teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350°F. Line 12-cup standard nonstick (gray, not black) muffin pan with paper liners.
 Make cupcakes: In small mixing bowl, whisk together flour blend, cocoa, xanthan gum, baking soda, and salt until well blended.
 In medium bowl, beat sugar and butter with electric mixer on Low speed until well blended. Beat in eggs, one at a time, until well blended. Add vanilla and food coloring to water. With the mixer on Low speed, beat in one-third of the dry ingredients alternately with the water, beginning and ending with the dry ingredients. Spoon ¼ cup of batter into each liner.
 Bake until cupcakes until toothpick inserted into center comes out clean, about 25 to 30 minutes. Remove cupcakes from oven and cool in pan on wire rack for 10 minutes. Transfer cupcakes to wire rack to cool completely.
 Make frosting: In medium bowl, beat frosting ingredients together with electric mixer on Low speed until well blended and frost cupcakes.
GF Flour Blend
1 ½ cups sorghum flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together and store in a dark, dry place.