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Before we get started today on Red Velvet Cupcakes, we have some baking supply business to conduct. Stat.
I don’t know about you, but soon after I buy cupcake liners from the grocery store, I find myself acting like a lunatic. And not in a good way.
I bake in these so-called “liners,” & they stick to my cakes. A lot. So next time I get wise and spray the liner. And this now-brown-&-greasy liner? It opens up like an accordion and falls right off. It’s like the cupcake Charlie Brown would get, while the rest of the gang feasted with their mouths and their eyes. Every. Single. Time.
So I wised up. And now I use what the rest of the gang does. I get my liners from Primp My Cupcake, a brand-new Gluten-Free on a Shoestring sponsor. All better! Did you see how the pretty blue-stripey cupcake liner pulls away from the cake, all nice & clean?
Thank you, Primp My Cupcake!
These liners are grease proof. Grease proof means they “don’t stick to my kid’s birthday cupcakes.” Imagine 22 second graders peeling off cupcake liners in tatters, all confused and giving me the evil eye. That’s no joke. And they have are tons and tons of liner patterns & all kinds of other pretty things.
And if you wanna make a real proper red velvet cupcake, you need some Gel Food Coloring. Primp My Cupcake has it, for a really reasonable price, and it’s gluten-free.
I did it. Now you …
To all the dry ingredients, add the butter, eggs, vanilla, gel coloring, cider vinegar and then some milk. And the batter will go from lumpy …
…to smooth and shiny.
Now I don’t know why, but even though I live pretty close to the epicenter of the universe, I can’t find pretty baking supplies in brick & mortar stores. But I can’t! This is how I handle things now…
These are my Primp My Cupcake supplies, exactly as they arrived: the Blue Stripe Cupcake Liner, an Extra-Large French Pastry Tip, and Disposable Pastry Bags. They sent to me for free, so I could show off a bit.
Just place a cupcake liner in each of the cups of your 12 Cup Cupcake/Muffin Pan
Then fill the cups 1/2 full if you want flat tops, or 3/4 full if you want a higher dome.
Like this.
On to the frosting. Here’s how I fill a pastry bag.
Place the tip in the disposable bag and push it to a corner. Snip the bag just enough to expose the tip but keep it snug in the bag. Turn over a cuff in the open side of the bag, place the bag with tip in a tall glass, and turn the cuff over the lip of the glass. Add enough frosting to fill the bag about 5 inches high, and leave the rest empty. Remove the bag from the glass, turn the cuff right-side out, and twist the bag tight. Secure with a twist (or a ribbon) if you like.
Frost your cooled cupcakes.
And don’t forget our dear friends at USA Pans, another proud Gluten-Free on a Shoestring sponsor. Just look at that pan. Clean as a whistle. Don’t tell my kids, but I don’t even wash my USA Pans bakeware. I just wipe it clean. And, sometimes, I don’t even do that.
Especially with my greaseproof cupcake liners from Primp My Cupcake!
You can find all of my favorite USA Pans in my Amazon Shop. When you support my sponsors, you really & truly support me, so I can blog forever and ever. And I only partner with companies whose products I use myself, in my own home. Try just one USA Pan, and you’ll know just what I mean.
| Primp My Red Velvet Cupcake! |
- 1 3/4 cup all-purpose gluten-free flour (I use Better Batter)
- 1 teaspoon xanthan gum (omit if using Better Batter)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- 1 cup sugar
- 3/4 stick (6 tablespoons) unsalted butter, at room temperature
- 2 extra-large eggs, at room temperature, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon cider vinegar
- Super red soft gel paste food coloring to desired color
- Scant 1 cup milk (low-fat is fine, nonfat is not), at room temperature
- Preheat your oven to 325 degrees F. Line a standard 12 cup muffin tin with grease proof pretty cupcake liners and set it aside.
- In a large bowl, place the flour xanthan gum, salt, baking soda, cocoa powder and sugar, and whisk to combine well. Add the butter, eggs, vanilla, vinegar and 2 to 3 drops of food coloring. Mix to combine. The batter will be lumpy. Add the milk, and mix to combine well. Add more food coloring a drop at a time, mixing well after each, until the desired color is reached.
- Divide the batter among the 12 muffin cups. Shake the muffin tin back and forth to distribute the batter evenly in each cup. Smack the tin *smack* on the countertop to break any trapped air bubbles in the batter.
- Place in the center of the preheated oven, and bake for about 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Allow to cool completely before frosting.
If you don’t have gel food coloring, substitute 2 tablespoons liquid McCormick red food coloring, and reduce the milk by 2 tablespoons.
Love,
Me
P.S. See you tomorrow. Thanks for hanging out with me. :)
P.P.S. If you’re thinking I’ve done red velvet here on the blog before, you’re right. But the old picture makes me sad. And it was a cake then. Cupcakes now. Plus, I tweaked the recipe. You can use this same recipe for a 9 inch cake. Just bake for about an hour at 325 degrees F.
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Okay, I’ve been eyeballing various red velvet recipes for the last few months, trying to figure out how I’d get everything to work GF for the holidays.
You. Are. A LIFESAVER! O_O I’m going to order these things and then dance around my kitchen while the deliciousness is being made! Thank you!
Hi, Jennifer,
So glad you’re excited. Now I’m even more excited!
What else have you been eyeballing, worried you won’t be able to make GF — maybe I can help! Hooray. :)
xoxo Nicole
Can’t like it…sorry. Red food coloring scares me…only after a bout with blue food coloring and it’s **ahem** after effects. Can i make them without?
Hi, Pam,
Absolutely! You can make it without the coloring entirely. If you replace the milk with buttermilk, or just use a bit more cider vinegar, your cake will be a bit brownish-red anyhow. :)
xoxo Nicole
YUM!! I could seriously lock myself in my house & just make recipes from your blog (I’ve put your book on my Christmas list ;))! So many great ones & this is no exception. I’m finding all the recipes for dishes that my kids have been missing. Thanks Nicole!!!
Hi, Shannon,
You came back! I’m so glad.
Tell me what else they’ve been missing, if you haven’t already found it on the blog. It helps a lot!
xoxo Nicole
Pssst, I never left! ;) I am thoroughly addicted now. My 10 year old son is rather easy going & makes my life easier. My 7 year old daughter is…not so much! She cries at least once a week about the unfairness of eating GF & how much she is missing out. Funny how she forgets the bloated tummy & waking up in the wee hours of the morning throwing up. Eh. Thankfully, they can both have dairy (which I cannot) so that makes life a bit easier. I shall consult her royal divaness when she gets home from school & see what she says she misses most! :)
That’s the rule, Shannon. You get 1 child who schools you, and the rest tend to soothe you. It’s just The Law. Dairy does make things easier. I wish you could have it, too…
Glad you’re here. :)
xoxo Nicole
Not sure what I did wrong but I have 2 children that school me on a regular basis. Well, they are girls…ROFL! My oldest daughter is a handful but totally worth it. ;)
Shannon I couldn’t resist commenting I have a 5, well almost 6, year old who is the SAME way!!! She stomps to her room, flops on the bed and cries about not getting to eat (insert glutinous food here)! Oh, how I pray it gets easier the longer we are on the diet. It has only been about 4 months.
I’m glad you commented Kara! I also pray it gets better. My youngest has been gf for a year now. I think it is personality! :P
Oh, dear Nicole, I find Red Velvet creepy — frankly, the color red on the whole is not my favorite! However, like all your posts, this one has so many other things to chat about, that you won’t even notice my unwillingness to make the cupcakes. Where to start? Cupcake papers and Charlie Brown, so true! Going to have to look into these fabulous new ones from your fabulous new sponsor. Have I ever told you that we often call my daughter Charlotte after Charlie Brown? She is the one who gets the stuck cupcake paper, or the rock, or the celiac disease . . . her lovely real name is Linnea, but Charlotte is pretty good, too! And the USA Pans, so trying to justify those when I have so many other pans that are getting the job done . . . The filling of the pastry bag in a glass? Brilliant! What will you come up with next? On another topic, made Chocolate Breakfast Muffins yesterday (for dinner, which was scrambled eggs, so really, breakfast) — so, so delicious!! Love you. Really. Well, maybe not your Red Velvet . . . Anneke
Hi, Anneke,
Nice to see you on the blog! You’re the current doyenne of the Community Page!
You might have already guessed this, but I love that you hate red velvet cake, and proudly told me that in a post about red velvet cake. Like a breath of fresh air! I kinda get it, but I still love red velvet. It’s such a nice, lightly chocolate cake – and my son doesn’t love rich chocolate cakes. Pleases all my children nicely.
That is too funny about Charlotte/Linnea (Linnea is such a ridiculously beautiful name – it seems she got quite lucky in that department). Poor kid! We always laugh about “I got a rock.” My favorite line is, “Charlie Brown, of all the Charlie Browns in the world, you’re the Charlie Browniest.” I think we’re all a little Charlie Brown. I know I am. :/
If you’re on the fence about USA Pans, I’d try out a USA Pans loaf pan, since you make so much bread. No other loaf pan even comes close. I’ve had mine for over a year, and I never grease it. And it just works … better. More evenly. I can’t say enough good things about it. Can’t.
So glad you loved Chocolate Breakfast Muffins. No red velvet for you. I’ll cross that off the menu for when you come over. .. ;)
xoxo Nicole
You can always count on me for painful honesty, Nicole! I’m your girl! Doyenne, huh? There’s a scrabble word for you! Love the Community Page!
Fortunately for your scrabble game, I’m full of … scrabble words.
Love the painful honesty, given as it is with love. :)
xoxo Nicole
Thanks, Nicole! We will certainly be making these. Red velvet is my granddaughter’s favorite. She is 6 and loves baking with me. I make a gf version of red velvet from a cake mix. And they are good, too. But that mix is like $4-$5. Now we have our own shoestring version, awsome! Last time we made them I asked her if she thought red velvet tasted more like vanilla or more like choclate. She said it tasted like “velvet.” What did I expect!
Hi, Marti,
Your granddaughter sounds like a genius. I love it when kids refuse to force something lovely into a confining box, like we grownups do all too often without even realizing it. Cake mixes are nice, but yes, expensive. In my next book, I will have a bunch of DIY “mixes” to have on hand. :)
xoxo Nicole
So pretty! They look delish!
KK
Thanks, KK. :)
xoxo Nicole
I’m glad to know about these cupcake liners when I need them. I made baby gf/df butterscotch blondies in the wee silicone liners, and I ended up having to leave them on (while exhorting people to give them back to me when done) because they would not peel off properly. I have not had that problem with the larger cupcake liners, though.
I wish I could be one of your regular taste-testers, Nicole. I just want to nibble, that’s all. Is that so wrong?
xo,
Farida
Hi, Farida!
So nice to hear from you. I have your St. Lucia Buns ready, and I’m planning to put them up on the blog on Monday (in plenty of time, right?). They took me quite a few tries, so I could have used you as a taste tester!
I have to laugh about the silicone liners. I don’t like baking in silicone bakeware at all. Too floppy. And, apparently, too sticky. I can picture you begging people to return them safely to you. I would have been the same way!
xoxo Nicole
Hi Nicole,
I’m impressed and grateful for your experimentations with the Lucia buns! Thank you, thank you.
xo, Farida
My pleasure, Farida!
xoxo Nicole
I can’t believe I’ve never eaten red velvet cake before, but if given a choice, I’ll pick chocolate or lemon instead of any other flavor cake or cupcake. After seeing red velvet cake on the inside of an Armadillo- shaped dessert getting chopped up in the movie Steel Magnolias, I didn’t think I was missing out on much, except maybe red-stained teeth. Brought to mind some blue cupcakes I made one time. Kids love blue gums and teeth. Me, not so much. But, these would be a hit at Christmas and Valentine’s Day, especially. I made your Chocolate Breakfast Muffins this week, too, only turned them into Christmas tartlets and mini cupcakes with chocolate kisses smooshed on top or peanut butter cups buried inside. They taste wonderful and moist without the candy additions, though. Thanks for all your great ideas!
Hi, Tammy,
Oh I remember that armadillo cake. What a great movie. Lotsa sisterhood.
Funny, I am okay with red food (oddly), but blue food makes me queasy. Go figure.
Love the sound of those mini chocolate muffins. Cute!
xoxo Nicole
Sorry to bug you with something I should be able to figure out but every now and then I click on your blog link to EasyRecipe and I read the various tabs but haven’t actually found the “download” button. I assumed it was freeware and it would be downloadable on that link but I seem to be missing something. But, then again, whenever I get to that page (orgasmic chef), I see a “Done but with errors message” at the bottom of my screen so maybe my computer is blocking what I need. Blech! (Oh, FINALLY bought Better Batter, woot! Waiting most excitedly for it to arrive)
Hi, Tiffany,
You don’t need to click on the “Easy Recipe” link. Just click on the “Print” link in the top right corner of the printable recipe box. It will open a new window with the recipe in printable style. Easy Recipe is the plugin I use on my blog to create the printable recipe. The link is only on there because it’s a little free advertising for them, as a condition of my using the plugin.
xoxo Nicole
Oh, these are great. Red velvet cake is my favorite!!! Before I went gluten free, I had a red velvet cupcake topped with a red velvet cake whoopie pie :) :) This should be called gluten free fabulous ;) :) Love and hugs from the ocean shores of California, Heather :) :)
You can pretty much only get this really red color from gel food coloring?
Right, Amanda.
thanks! Then it’s worth the investment. haha to me at least.
I just ordered some red soft gel past food coloring…I’ll have it in 2 days the guess what I’m making? :)
Sounds great, Tanya!
xoxo Nicole
Some folks lips will be chapped from licking them, after drooling on their screen… and you are to blame :) looking forward to my mixer making these.
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