All the Rage Red Velvet Cupcakes – Gluten, Dairy, Egg and Soy Free

Have you been in the mood for something decadent lately but didn’t think you could tempt your taste buds because you have food allergies?  This All the Rage Red Velvet Cupcakes recipe will bring your taste buds back to life.  Say “Hello, Taste Buds!  Nice to meet you again!”

Gluten Free Red Velvet CupcakesAll the Rage Red Velvet Cupcakes-Gluten, Dairy, Egg and Soy Free

INGREDIENTS:

1 cup soy/dairy-free margarine

2 cups white sugar

1 drop imitation butter extract

3 teaspoons egg replacer

4 Tablespoons hot water

3  1/4 cups gluten free all purpose flour blend

1/2 teaspoon xanthan gum

5 Tablespoons cocoa powder

2 teaspoons baking soda

1/2 teaspoon sea salt

1 cup Unsweetened So Delicious Dairy Free Coconut Milk

1 teaspoon distilled vinegar

one bottle (or 2 Tablespoons) red food coloring

2 teaspoons pure vanilla extract

FROSTING INGREDIENTS:

6 oz. Plain Greek Style So Delicious Dairy Free Cultured Coconut Milk

1/2 cup soy/dairy-free margarine

drop of imitation butter extract

1 teaspoon pure vanilla extract

10-12 cups powdered sugar

DIRECTIONS:

Preheat oven to 350 degrees.  You will need 4 bowls for this recipe.  Start with bowl #1 as below:

Bowl #1:  Use a bowl from your stand mixer for this one.  Cream margarine, imitation butter extract and sugar in this bowl.

Bowl #2:  In a small bowl, whisk egg replacer and hot water until frothy.  Set aside.

Bowl #3:  Measure flour by spooning flour gently out of the bag with a spoon into your measuring cup and scraping off the top.  DO NOT SCOOP flour out of the bag with the measuring cup.  Whisk together dry ingredients (all purpose flour blend, xanthan gum, cocoa, baking soda and salt) in a large bowl.

Bowl #4:  Mix wet ingredients (coconut milk, vinegar, food coloring and vanilla).  Let sit for 5 minutes.

Add egg replacer mixture (bowl #2) to creamed mixture (bowl #1).  Mix well with stand mixer.  Add dry ingredient mixture (bowl #3) and wet ingredients (bowl #4) alternating from dry to wet to bowl #1 until well mixed.

Use an ice cream scooper to scoop batter into about 20-24 cupcake liners in a cupcake pan (filling them about 2/3 full).  Bake at 350 degrees for 18-22 minutes until the tops just start to crack.

FROSTING DIRECTIONS:

In mixer, whip greek cultured coconut milk, margarine, imitation butter extract and vanilla.  Add powdered sugar slowly and whip until frosting is thick enough for piping consistency.  Pipe frosting onto cooled cupcakes.  Eat immediately and store leftovers in the refrigerator in an airtight container for no more than 3 days for maximum freshness.  Let refrigerated cupcake set at room temperature for about 15 minutes before eating or microwave the refrigerated cupcake for 20 seconds to soften.

TIPS:  Here are suggestions on brand names of products that will bring the best success to this recipe:

soy/dairy-free margarine:  Earth Balance Natural Buttery Spread Soy Free (red container)

imitation butter extract:  McCormick Imitation Butter Flavor Extract

egg replacer:  Ener-G Egg Replacer

gluten free all purpose flour blend:  Authentic Foods-Bette’s Gourmet Featherlight Rice Flour Blend (this gives a terrific texture and taste to baked goods-I recommend this very highly!)

unsweetened coconut milk:  Unsweetened So Delicious Dairy Free Coconut Milk (don’t substitute anything for this one.  Make sure it’s “Unsweetened” in the green carton–DO NOT use canned coconut milk)

plain greek style cultured coconut milk:  Plain Greek Style So Delicious Cultured Coconut Milk (greek coconut milk yogurt)  Don’t substitute this either.  This will give an authentic cream cheese taste to the frosting.

THOUGHTS:

I was so thrilled when I found out that I could make a frosting that tasted like REAL cream cheese frosting by using greek coconut milk yogurt!  This really opened up a whole new world for me in baking.  I use the greek yogurt (cultured coconut milk) for substitutions that call for sour cream too (like mashed potatoes and banana bread).