Gluten Free and Eggless Red Velvet Cupcakes


Why do my cupcakes look so sad and plain you ask? Well thats because my entire family dislikes frosting, and so the frosted cupcakes go uneaten whenever I make any. Feel free to frost these cupcakes with the traditional cream cheese frosting if you wish to however, particularly those of you who have a sweeter tooth. Despite looking plain however, these cupcakes are delicious, and wonderfully moist too.

Recipe adapted from:

1 cup gluten free all purpose flour
1 tablespoon cocoa powder
1/2 teaspoon baking powder
Pinch of salt
1/4 cup unsalted butter, at room temperature
3/4 cup granulated white sugar
Egg replacer equivalent of 1 egg
1/2 teaspoon vanilla extract
3/4 cup milk
3/4 tablespoon red food colouring
1/2 teaspoon vinegar
1/2 teaspoon baking soda

Preheat the oven to 175°C. Line a cupcake pan with cupcake liners.

In a medium sized bowl, sift the flour, cocoa powder, baking powder and salt.
In a separate bowl, cream the butter and sugar together using an electric mixer, until light and fluffy. Add the egg replacer and vanilla extract, and beat until creamy. Slowly add the milk and the red food colouring, and beat well.

Fold the flour mixture into the wet ingredients in 3 installments, beating well after each installment. In a separate small bowl, combine the vinegar and the baking soda. When the mixture starts fizzing, fold it into the batter.

Using an ice cream scoop, spoon the batter into the cupcake pans, and bake for 16 – 18 minutes, or until an inserted toothpick comes out with a few crumbs attached.

Let the cupcakes cool and enjoy!