Gluten-Free Red Velvet Cupcakes
Ingredients:
2 ½ cups Premium Gold® Gluten Free Flour
½ cup gluten-free cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup (2 sticks) butter, softened
2
4 eggs
1 cup sour cream
¾ cup milk
1 oz. red food color
½ tsp. salt
2 tsp. vanilla
Vanilla Cream Cheese Frosting
Directions:
Preheat oven to 350 degrees F.
In a large bowl, mix together flour, cocoa powder, baking soda, salt and set aside.
In a medium bowl, beat together the butter and sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in eggs, one at a time. Mix in sour cream, milk
Fill muffin cups 2/3 full with batter.
Bake 20-25 minutes. Cool in pans 5 minutes. Remove from pans and cool completely on wire rack. Top with frosting.
Vanilla Cream Cheese Frosting
1 package (8oz.) softened cream cheese
4 Tbsp. softened butter
2 Tbsp sour cream
2 tsp. pure vanilla extract
1 box (16oz.) confectioners’ sugar
In a large bowl, beat together the butter, cream cheese and sour cream with an electric mixer. With the mixer on low speed, add the powdered sugar one cup at a time until smooth and creamy. Beat in the vanilla extract.