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Red Velvet Cupcakes
3/4 lb. (3 sticks) unsalted butter at room temperature
Cream Cheese Frosting:
12 oz. cream cheese at room temperature
Preheat the oven to 350°F. Insert paper liners into the cups of 24 standard-size muffin cups.
In a separate large mixing bowl, whisk together the sweet rice flour blend, cocoa powder, and salt.
With the mixer on low, add the flour mixture and buttermilk to the creamed butter mixture starting with one-third of the flour mixture, then half the buttermilk, half the remaining flour mixture, the rest of the buttermilk, and then the remaining flour mixture. Mix until just combined. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl well with a large spatula.
In a small bowl, mix together the apple cider vinegar and baking soda. Add to the batter and mix very well. Divide the batter among the muffin cups. Rap the pans on a counter three times to settle the batter.
Bake the cupcakes for 20 - 25 minutes, turning the pans halfway through the baking time, until springy on the top and a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
While the cupcakes are baking and cooling, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, blend together the cream cheese, butter, salt, and vanilla extract on medium speed. Turn off the mixer. Sift in the confectioners' sugar, turn the mixer to low speed, and mix until smooth.
Once the cupcakes are completely cool, frost each cupcake generously. Put some unsweetened cocoa powder in a small strainer and dust a little over each cupcake.
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