Gluten-Free Red Velvet Cupcakes

Name: Gluten-Free Red Velvet Cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 24
Cuisine: American,
Ingredients: 1 cup unsweetened cocoa powder; 3/4 cup cornstarch; 3/4 cup sorghum flour; 1/2 cup tapioca flour; 1 1/4 tsps xanthan gum; 3/4 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 2 cups granulated sugar; 1 cup vegetable oil; 4 oz semi-sweet chocolate melted; 4 eggs; 1 bottle (1 oz) McCormick® Red Food Color; 1 tsp McCormick® Pure Vanilla Extract; 1 cup buttermilk; 1 package (8 oz) cream cheese softened; 1/4 cup (1/2 stick) butter softened; 2 tbsps sour cream; 2 tsps McCormick® Pure Vanilla Extract; 1 box (16 oz) confectioners’ sugar

Now everyone can enjoy deliciously moist Red Velvet Cupcakes. Perfect for celebrations and everyday baking.

25m

PREP TIME

25m

COOK TIME

374

CALORIES

20

INGREDIENTS

Servings: 24

Ingredients

Red Velvet Cupcakes
1 cup unsweetened cocoa powder
3/4 cup cornstarch
3/4 cup sorghum flour
1/2 cup tapioca flour
1 1/4 teaspoons xanthan gum
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
4 ounces semi-sweet chocolate, melted
4 eggs
1 bottle (1 ounce) McCormick® Red Food Color
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1 cup buttermilk
Vanilla Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1 box (16 ounces) confectioners’ sugar

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. For the Cupcakes, mix cocoa powder, cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, baking soda and salt in medium bowl. Set aside.
2 Beat granulated sugar and oil in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Beat in eggs, 1 at a time. Stir food color and vanilla into buttermilk. Gradually beat in flour mixture alternately with buttermilk mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
3 Bake 23 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
4 For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Frost cooled cupcakes with Frosting.

TIPS AND TRICKS

Read labels of all recipe ingredients to ensure all are gluten-free.

No buttermilk? Use this simple substitute. Place 1 tablespoon white vinegar or lemon juice in liquid measuring cup. Add enough milk to measure 1 cup. Let stand 5 minutes.