Sweet and Moist Red Velvet Cupcakes

redvelvetcupcakecoconutflour 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.

Dry ingredients:

1/2 cup coconut flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda

Wet ingredients:
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.

glutenfree This recipe is from the book Gluten-Free Cupcakes by Elana Amsterdam. I highly recommend her book if you are into gluten-free baking.

6 Responses to Sweet and Moist Red Velvet Cupcakes

  • Vikki says:

    I am curious as to why you would use agave nectar, it is not a healthy substitute for sugar.

  • Laney says:

    Absolutely loved these! I did replace the agave with honey (cos that’s what I had on hand) No icing or food colouring either but boy were they amazing!!

  • Rue says:

    Followed the instructions, it went like breadcrumbs, put one batch in the oven, added a few more eggs, oil and agave, more like putty, still didn’t come together and burnt, help, any ideas where I’ve gone wrong?

  • Cheryl says:

    Cupcakes were great. Would fill muffin cup higher than 1/4 full next time. Used honey-cheaper option than agave.
    Want more recipes using coconut flour.
    Cheers,
    cneryl

  • Melinda says:

    I love your effort in doing this but there is nothing healthy about these as you state. Heavy whipping creme is an artery clogger. May not appreciate it until someone you know has a heart attack or stroke.

  • It's JUST Cupcakes says:

    The snobby comments on a CUPCAKE RECIPE.. My God. Any real baker knows how to substitute or omit ingredients to get the desired nutritional outcome. (Was that snobby enough?) Not to mention, this recipe is from a book. Not something any author on this site invented.

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