Gluten-Free No food coloring Red Velvet Cupcakes
2 1/2 cups your favorite gluten-free flour blend (I used Bette Hagman’s gourmet blend*)
1 1/2 cups vanilla sugar **
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
3/4 cup canola oil
1/2 cup cranberry jelly (not the whole berry kind)
1 1/4 cup buttermilk [dairy-free: try soy milk with 1 tbsp. lemon juice]
2 large eggs, at room temperature [egg-free: try 2 Ener-g Foods Egg Replacer "eggs"]
2 or 3 tbsp. acai juice, cranberry juice, or pomegranate juice (i used acai)
1 tsp. white wine vinegar
1 tsp. vanilla extract
Preheat oven to 350 F.
Prepare two muffin tin either by greasing or using muffin tin liners.
Sift together your flour, sugar, baking soda, salt, and cocoa powder.
Whisk together or use your mixer to combine the cranberry jelly, canola oil, eggs, juice, vinegar and vanilla. You may want to start with just the cranberry jelly and oil or eggs. Mix until all wet ingredients are combined and smooth. Fold in the sifted dry ingredients.
Next, pour smooth batter into your muffin tin or liner until each cup is 2/3 full. (Batter may seem liquid, but it will rise beautifully. If you’re worried you can add a little more flour blend, especially if you used 3 tbsp. of the juice.)
Bake for 25 minutes or so, turning the pans around at around the 12 minute mark.
Let cupcakes cook and then frost.
Sprinkle with colored sprinkles if desired. Whole Foods has a natural fruit colored sprinkle.
*Bette Hagman’s Gourmet Blend, available through Ener-g Foods or mixed in bulk: 3 cups white rice flour 1 cup potato starch 1/2 cup tapioca starch flour.
**To make vanilla sugar, simply store a vanilla bean with your sugar overnight.