Sweet and Moist Red Velvet Cupcakes
This is one of my go-to baking recipes and I love the fact that I can serve a healthy dessert to my family since it’s gluten-free. It is light with enough sweetness and hint of chocolate. I attribute the moist texture to grapeseed oil which in itself has a smooth, buttery flavor.
1/2 cup coconut flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda
4 large eggs
2 tablespoon grapeseed oil
1/2 cup agave nectar
1 tablespoon food coloring, made from vegetable dye.
Preheat oven to 350 degrees F. Line 9 muffin cups with paper liners.
Combine the dry ingredients together. Make sure you sift the coconut flour.
Whisk together the wet ingredients in a medium bowl. Blend the dry ingredients with the wet ingredients using a handheld mixer.
Scoop about 1/4 cup of batter into the muffin cup.
Bake for about 18-22 minutes or until a toothpick inserted comes out with only a few moist crumbs attached.
Let it cool for one hour, then frost and serve.
Cream Cheese Frosting:
3/4 cup heavy cream
8 ounces cream cheese at room temperature
1/4 cup agave nectar
Whip the heavy cream with a mixer until stiff peak forms.
Whip the cream cheese and agave nectar together in a separate bowl until well-combined.
Gently fold the cream cheese mixture with the whipped cream using a rubber spatula. Store in a glass jar in the refrigetor up to two days.
|This recipe is from the book Gluten-Free Cupcakes by Elana Amsterdam. I highly recommend her book if you are into gluten-free baking.|