DessertOctober-November 2013

Better-Than-Ever Red Velvet Cupcakes


These rich cupcakes satisfy a sweet tooth without too much sugar. Antioxidants (from chocolate and beets) and flavor meet with delicious results. Top cupcakes with 7-Minute Frosting or enjoy them plain. This recipe can be made with egg replacement.

1 cup gluten-free all-purpose flour blend of choice
cup unsweetened cocoa powder
1 teaspoon xanthan or guar gum (omit if in your flour blend)
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt (omit if in your blend)
cup beet puree*
cup sugar or coconut sugar or Sucanet
cup sunflower oil or other neutral-flavored oil
cup unsweetened canned coconut milk or milk of choice
1 teaspoon apple cider vinegar
teaspoon pure vanilla extract or pure almond extract
2 large eggs

1. Preheat oven to 350F. Generously oil the cups of a muffin pan or line them with paper liners.

2. Whisk together flour blend, cocoa, xanthan gum, baking powder, baking soda and salt. Set aside.

3. Combine beet puree, sugar, oil, coconut milk, vinegar, vanilla and eggs in the bowl of a stand mixer. Using the paddle attachment, thoroughly blend ingredients on medium speed, about 1 minute. Turn to low and slowly add the dry ingredients, mixing until all ingredients are incorporated. Do not over-mix.

4. Evenly distribute batter into prepared pan, filling each cup about full.

5. Place in preheated oven and bake 17 to 20 minutes or until a toothpick inserted into the center of the center cupcake comes out clean. Cool on a wire rack before topping with your favorite frosting.

Each cupcake without frosting contains 208 calories, 11g total fat, 2g saturated fat, 0g trans fat, 35mg cholesterol, 154mg sodium, 25g carbohydrate, 1g fiber, 13g sugars, 3g protein, 16Est GL.

For Egg-Free Red Velvet Cupcakes, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons hot water. Let sit 5 minutes until thickened. Then add to wet ingredients.

*TIP To make beet puree, roast or boil beets until very tender or buy them pre-cooked (canned or frozen). Puree in a food processor or blender until smooth.

7-Minute Frosting


This frosting is for those who can tolerate eggs. (It cannot be made with an egg replacement.) It tastes like a light version of marshmallow fluff. Reduced sugar, along with vanilla extract and almond extract (if tolerated), push flavor to new heights.

3 egg whites
cup sugar
4 tablespoons cold water
-Tiny pinch of salt
teaspoon cream of tartar,
lemon juice or apple cider vinegar
1 teaspoon pure vanilla extract
teaspoon almond extract, optional

1. Whisk together egg whites, sugar, water, salt and cream of tartar in a large heat-proof bowl that can be placed over a pan of boiling water or a double boiler. This mixture rises to at least 4 cups in volume so allow plenty of room in the bowl.

2. Place the bowl over a pan with a couple inches of boiling water, making sure the bowl doesn’t touch the water. Using a hand-held electric mixer, beat mixture continually for 7 minutes.

3. Remove from heat and beat in vanilla extract and almond extract, if desired. Use immediately to frost cupcakes. Store leftover frosting in the refrigerator.

Each cupcake with frosting contains 221 calories, 11g total fat, 2g saturated fat, 0g trans fat, 35mg cholesterol, 159mg sodium, 28g carbohydrate, 1g fiber, 17g sugars, 3g protein, Est GL 18.

Recipe by Sueson Vess, author of Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats), by Sueson Vess. Click here to purchase.