First off, Happy Valentine’s Day everyone! Last week I traveled down to Florida for work. As I was there, I probably went to 3 or 4 restaurants that served Red Velvet Cake for dessert. For those who don’t know, Red Velvet is a cocoa based cake that gets its color from food dye and the reaction of combining vinegar, buttermilk, and cocoa. I used this whipped cream cheese frosting recipe to frost my cupcakes. I prefer this frosting for red velvet because it has the tang of the cream cheese, but the light airy texture you get from whipping cream. I like to deviate from traditional red velvet cake recipes, and add some subtle cinnamon flavors, and some fresh coffee to bring out the rich cocoa flavors. I hope you enjoy!
- Dry Ingredients
- 3/4 cup white rice flour
- 1/2 cup brown rice flour
- 1/2 cup tapioca flour
- 3/4 cup potato starch
- 1 tsp xantham gum
- 1 1/2 cup granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cocoa powder
- 1/2 tsp cinnamon
- Wet Ingredients
- 1 1/2 cup canola oil
- 1 cup buttermilk
- 2 eggs
- 1 1/2 tsp fresh coffee, room temperature
- 1 1/2 tbsp red food coloring
- 1 tsp white vinegar
- 1 1/2 tsp vanilla
- Preheat oven to 350F. Line muffin trays with paper cupcake cups.
- In a medium bowl, mix all the dry ingredients.
- In a large bowl, whisk together all the wet ingredients.
- Slowly whisk the dry ingredients into the wet. This ensures a smooth, silky batter.
- Spoon the batter into the cupcake tins, 2/3 full. Place into the oven and bake for 16 minutes, or until inserted toothpick comes out clean. Let the cupcakes cool completely.
- Make the whipped cream frosting.
- Frost the cupcakes with the icing, and enjoy!