Let me introduce y’all to my little Miss Sidgie… she’s just about the cutest little thing ever and this girl can cook like NOBODY’S business!
Sidgie and I get together once a month to cook and bake to our little hearts content. She’s brought a new passion into my ‘foodie’ life… the adventure of Gluten Free recipes. I’m quite intrigued, actually. I like learning new techniques and working with a wide variety of products and when we put our heads together we come up with some pretty amazingly-delicious stuff!
Sidgie and some members of her family are gluten intolerant, so our gluten-free creations she takes home to share with them too 🙂
Gluten Free Red Velvet Cupcakes with Mascarpone Frosting came into my life because of this adorable little girl.
Can I tell you I was blown away at how amazing these cupcakes taste~ I would never have ever guessed they were gluten free, had we not made them ourselves! They’re SO good.
Gluten Free Red Velvet Cupcakes
- 1 3/4 C gluten free flour we used betty crocker
- 1/2 tsp sea salt
- 3/4 tsp baking soda
- 4 Tbsp unsweetened cocoa
- 6 Tbsp butter softened
- 1 C sugar
- 2 eggs softened
- 1 tsp vanilla
- 1 tsp apple cider vinegar
- 2 Tbsp red food coloring
- 3/4 C milk room temperature
- 1/2 C dark chocolate bar rough chop
- Mascarpone Frosting:
- 4 oz mascarpone cream cheese softened
- 4 Tbsp butter softened
- 3-4 C powdered sugar
- 1 Tbsp milk
- pearl candy sprinkles and chocolate shards for garnish
- Set butter, eggs, milk out to warm up to room temperature.
- Preheat oven to 325 degrees.
- Line muffin tins with liners, set aside.
- In a mixing bowl combine gluten free flour, salt, baking soda, and cocoa; whisk to incorporate.
- In large mixing bowl cream butter and sugar 3-4 minutes until light and fluffy.
- Add eggs one at a time, scraping bowl with each addition.
- Add vanilla, vinegar, red food coloring; mix to combine.
- Alternate adding 1/2 C flour mixture and 1/4 C milk- mixing to 80% incorporated with each addition; until both are incorporated and mix final addition to 80%. Do not over mix.
- Add dark chocolate to batter and use wooden spoon to stir in and complete mixing.
- Evenly portion batter between liners (we used a small ice cream scoop to keep them even)
- Bake 20-25 minutes or until center springs back with light touch or a wooden pick removes clean.
- Remove from pan and cool on rack.
- Once completely cool, frost, and refrigerate in an air tight container to store.
- Mascarpone Frosting:
- In large mixing bowl cream butter and add mascarpone cream cheese; cream together until smooth.
- Add powdered sugar 1 C at a time; mixing with each addition.
- Add milk to thin if needed.
- Scoop into piping bag suing a Wilton 1M open star tip to pipe a large star of frosting on the top of each cupcake.
- Garnish with pearl candy sprinkles and dark chocolate shards (reserved from chopping chocolate for batter).
- *these freeze well for up to 6 weeks, freeze unwrapped to ensure the frosting retains shape then place in a ziplock freezer bag once completely frozen.
* this recipe was adapted from Gluten Free on a Shoe String
We doubled our batter so we’d have enough for Sidgie to share with her friends.
Aren’t these individual sized ones too cute… we couldn’t help bake off some of the batter into these adorable mini bundt cakes.
Sidgie and I made our Gluten Free Red Velvet Cupcakes for her birthday and now I’m sharing them with all of you on mine!
Happy Birthday to us both 🙂
Be sure to keep an eye out for more Gluten Free kitchen adventures with little Miss Sidgie~ we’ll keep sharing our creations.
xoxo~ Sidgie and Ruthie