Red Velvet, if you please
Yesterday while browsing through cookbooks trying to find appealing vegetarian meals for my daughter (arriving tomorrow), Paula Deen was cooking on the food channel. She was whipping up a barbeque rib and potato salad meal, with red velvet cupcakes as the dessert. Mmmmmm....cupcakes....They looked soooooo wonderful, I simply had no choice but to make them. The part of the me that is trying to lose a few pounds just shrugged and told me to go for it. I scribbled the recipe on a piece of paper, so do hope I wrote everything down correctly. ; )
I'll type it out here nicely, though, so you can try them yourself.
Red Velvet Cupcakes (gluten-free version)
Preheat oven to 350 degrees.
2 1/2 cups gluten-free flour
1 1/2 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp cocoa
Stir above all together.
In a second bowl mix: 1 1/2 cup oil
1 cup buttermilk
2 eggs
2 TBLS red food coloring
1 tsp vanilla
1 tsp white vinegar
Mix with a mixer and then slowly add in the dry ingredients. Fill cupcake liners about 3/4 full and cook at 350 degrees for 22 minutes.
Cream Cheese Frosting
1 pound cream cheese (Philadelphia Brand)
2 sticks butter
4 cups sugar
1 tsp. vanilla
Mix above ingredients and spread on top of cupcakes.
Add a little chopped nuts if you like.
Enjoy!