Father’s Day is June 21– a week from this coming Sunday. Celebrate that special guy in your life with these decadent Red Velvet Cupcakes. You can make the cupcakes ahead of time, freeze for up to a week, then defrost in the fridge the night before you frost them. Take the time to thank the men in your life (Dad, husband, grandfather, brother, or uncle) for all they do for you and your family.
For my husband, I usually prepare his favorite meal for Father’s Day. That is usually something on the grill, perhaps salmon or a juicy steak. He gets to choose dessert, and it has to be something chocolate. So, even though these cupcakes have only a little cocoa in them they will fit the bill just fine.
Red Velvet Cupcakes for Father’s Day.
Red Velvet Cupcakes
adapted from GfreeCuisine by from Carol Fenster, author of Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking. This makes a gorgeous little red cupcake, perfect for your favorite frosting or the simple, plain vanilla frosting I use here. They make a special treat for Dad.
CUPCAKES
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. These are especially cute if you can find “guy-or-masculine-themed” paper liners.
[1] In a small mixing bowl, whisk together flour blend, cocoa, xanthan gum, baking soda, and salt until well blended.
[2] In a medium bowl, beat the sugar and butter with an electric mixer on Low speed until well blended. Beat in the 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.
[3] Bake until the cupcakes until a 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.
[4] In a medium bowl, beat frosting ingredients together with electric mixer on Low speed until well blended and frost cupcakes. Makes 12 cupcakes.
Per cupcake: 345 calories; 2g protein; 19g total fat; 1g fiber; 44g carbohydrates; 42mg cholesterol; 190mg sodium
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.
