After making these adorable yet wickedly delicious looking cupcakes I was going to stop by a neighbours and take some to have with coffee. Something came up and I had to go out, so instead of my company, my neighbour got cupcakes left on her doorstep. The following note is what I got in return…
Thanks for those sinfully delicious cupcakes. WOW, they were absolutely wonderful. You could make a fortune on them alone. Red velvet and cream cheese icing…a perfect combination. If I had a dozen I wouldn’t have stopped eating until they were done. Missed you for coffee. Another day.
Take care of yourself,
I’ve included this with her permission, for which she has my sincere thanks. Talk about a rave review~
For a two bowl recipe, not counting the icing… this batter comes together very quickly, and doesn’t even need a mixer! Light mixing with your best hand whisk does the job nicely.
The toughest part of this recipe…? Taking care with the red food colouring, especially if you’re not used to handling such things!
Make the cream cheese frosting while the cupcakes are baking. You do need a mixer for this and if you’re lucky enough to have a stand mixer it means you can get on with something else, while the mixer whirrs and the fabulous & fluffy frosting comes together.
Your nose will tell you when they’re ready – it’s as soon as you get the whiff of chocolate! Use a tester inserted in the middle of one to make sure, but do not over bake or they’ll be dry. For full disclosure, I did use extra virgin olive oil instead of vegetable oil (if you follow my blog you’ll not be surprised!)
I’ve stashed some unfrosted cupcakes in the freezer, to see how they hold up. While I did run out of frosting lol, can you see how high I piled it and would you want it any other way…? I’ll make more.
You probably have your own frosting recipe but I’ve included mine, rather than the one in the book. I found it too cheesy for my liking, and prefer a higher sugar to cheese ratio. (If you research this recipe they’ll all vary in the quantities – so make it how you like it!)
These would be fantastic for a birthday party, any special occasion… or just because.
ps, once again here’s the recipe for the ATK GF flour blend.
- 6 oz (1 1/3 cups) ATK gluten free flour blend
- 3/4 oz (1/4 cup) unsweetened cocoa powder
- 1 tsp gluten free baking powder
- 1/2 tsp salt
- 1/4 tsp xanthan gum
- 1/8 tsp baking soda
- 8 3/4 oz (1 1/4 cups) sugar
- 2/3 cup sour cream
- 6 TBSP vegetable oil
- 2 large eggs
- 1 TBSP red food colouring
- 1 1/2 tsp vanilla extract
- 4 oz (1/2 pkg) full fat cream cheese
- 2 TBSP softened butter
- 1 tsp vanilla
- 2 to 2 1/2 cups icing sugar, sifted in
- With a mixer, beat cream cheese and butter until soft. Add vanilla and sift in two cups icing sugar. Beat until smooth. Taste and add more sifted icing sugar as needed.
- Put oven rack in middle position and heat to 350° Line a 12-cup muffin tin with pretty paper or foil liners.
- In a medium sized bowl, whisk together the flour blend, cocoa, baking powder, salt, xanthan gums and baking soda. Set aside.
- In a large bowl whisk sugar, sour cream, oil, eggs, food colouring & extract together. Whisk in flour blend mixture, until smooth.
- Using a scoop or measuring cup, portion the batter into the prepared muffin tin. Bake until a toothpick inserted into center of cupcakes comes out clean, 18 - 20 minutes, rotating muffin pan halfway through baking.
- Let cupcakes cool in the pan for 10 minutes, then remove and let cool completely, about one hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)
- Spread or pipe frosting over top and serve.
- *Individually wrapped (unfrosted) these can be successfully frozen, but don't leave them too long. Most GF baked goods just don't last as long as regular baked goods.