Gluten Free Red Velvet Cupcakes

Do you love a good red velvet cake? How about a gluten free red velvet cupcake? These cupcakes are moist and delicious, and they are sure to please a crowd.

When you want to put together a quick and easy dessert, try these red velvet cupcakes. You can make them full size or mini. No matter what, they are a great treat!

Gluten Free Red Velvet Cupcakes

• 1 Flax-Egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
• 2/3 Cup Milk
• 1 teaspoon Vinegar
• 1 Cup Sugar
• 1/2 Cup Oil
• 2 Tablespoons Sour Cream
• 2 teaspoons Vanilla Extract
• 1 Cup White Rice Flour
• 1/2 Cup Cornstarch
• 3 Tablespoons Cocoa Powder
• 1 teaspoon Xanthan Gum
• 3/4 teaspoon Baking Soda
• 1/4 teaspoon Salt
• Red Food Coloring, optional

1. Preheat oven to 350 degrees.
2. Prepare flax-egg (directions on side of blog.)
3. Mix milk with vinegar and set aside for about 5 minutes.
4. In a medium bowl, measure your rice flour, cornstarch, cocoa powder, xanthan gum, baking soda, and salt. Whisk together.
5. In a large bowl, combine flax-egg, milk/vinegar mixture, sugar, oil, sour cream, and vanilla.
6. Add the dry ingredients to the wet, mixing just until combined. Carefully mix in food coloring, if using.
7. Scoop out into a lined full size muffin tin (makes 12) or mini muffin tin (makes 32) and bake for 18 to 22 minutes.

Adapted from this recipe.

Enjoy!
-Bethany