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.

Comments (7)

Our Food Editor asks if you've checked your oven temp lately? Have you altered the ingredients in anyway? Sounds like the liquid to dry ratio has changed; have you used extra large eggs? Good luck; you are correct, they are GOOD! - Moderator

Posted by: LW Moderator | February 17, 2015 11:35 AM    Report this comment

I would say you should use the smaller size 8x8. Maybe bake it a little longer just keep checking with toothpick.

Posted by: travel78 | February 12, 2015 1:11 PM    Report this comment

I have made these many times as it was in the magazine. They are very good!! Lately though I have had trouble with them not baking all the way through. Any suggestions?

Posted by: ejoy | February 12, 2015 11:26 AM    Report this comment

Could this be made as a cake rather than cupcakes? I have to make a gf cake for Saturday's Valentine's party...if so, would it be 8x8 or 8x13? Thank you

Posted by: Ev | February 12, 2015 9:35 AM    Report this comment

Have made this recipe many times as this is I can eat and enjoy with my many substitutions. Of course I have had to change many ingredients now use Organic Sprouted Brown Rice flour instead of the blend of flour, Flaxseed Gel in place of the eggs. I only use about 2 tablespoons of the cocoa powder. Use Agave Syrup in place of the sugar. Have found both regular and Organic Beets already cooked at Whole Foods, Costco or Trader Joes mostly in season. Do not make the icing.
Now just make as cookies , using a medium size scoop, then flatten with a spatula on a parchment paper lined pan and baking about 10 to 15 minutes. or until a toothpick inserted comes out clean. After freezing, I cook for about 30 seconds in the microwave ,then turn them and cook for another 20 seconds. Taste like fudge. Satisfies my sweet tooth.

Posted by: travel78 | January 25, 2015 7:14 AM    Report this comment

I made these today... They were very moist and tasted wonderfully chocolate but mine weren't red at all. They were just dark chocolate colored. Still great tho'!!

Posted by: Jacqueline S | October 12, 2013 7:28 PM    Report this comment

My first EVER gluten/dairy free dessert. SO EASY! I took them to a meeting and no one believed they were g/d free. My kids want me to make them again. Perfect for the chocoholic in our family, my husband. (He has no idea he's eating a veggie!) The beats give nice texture- be sure they are like baby food!
Thanks for an amazing recipe!

Posted by: Apryl M | September 27, 2013 6:05 AM    Report this comment

New to Gluten Free & More?
Register for Free!

Already Registered?
Log In