I LOVE red velvet cupcakes, but I was hard-pressed to find a recipe that didn’t use fake red dye. I’ve read that the original recipe is supposed to use beets. I have something to admit…I don’t like beets. So, I modified a recipe to use red fruit instead! I have something else to confess…they aren’t very bright red. There’s a whole complication with using special, non-acidic ingredients, and I don’t always have the patience for such things. So, I chose taste over color! The cupcakes still have a nice tint to them, and I will probably post an updated recipe when I discover an easier way to create red baked goods.
(If you really love red cupcakes and want to see the original gf recipe that included red dye, and more sugar than I like to use, you can find the recipe here.)
- 1 c. coconut oil (or vegan shortening/olive oil)
- 1/2 cup blended cherries or strawberries
- 3/4 c. sugar
- Stevia or Xylitol, 1-4 tbsp (optional)
- 2 eggs, beaten (room temp)
- 1 and 1/4 c. brown rice flour
- 1/2 c. almond flour
- 3/4 c. tapioca starch
- 1 tsp. baking soda
- 1 tsp. flax meal (or xanthum gum)
- 1/4 tsp. salt
- 1 c. dairy free “buttermilk” (1 Tbsp cider vinegar mixed with 1 c. milk substitute)
- 1 tsp. vanilla
- 1 Tbsp. cocoa
- 1 can coconut cream (Not coconut milk, coconut cream. If you don’t have access to coconut cream, see direction below.)
- 1/4 c agave necter/honey/yacon syrup
- 1 tsp vanilla
(Make the frosting first, since it needs to sit in the refrigerator).
1. Take a can of coconut cream, and scoop it into a bowl. Make sure you only get the thick cream, don’t mix in any liquid. Whisk in the sweetener and vanilla until blended.
**If you only have access to coconut milk, you can still make the dairy free custard. You just at least 3 cans of FULL FAT coconut milk. The cream will rise to the top, so when you open the can, scoop out the more solid cream. Leave the liquid, and save it for another recipe. Do this with all 3 cans, and you should have enough cream to frost the cupcakes.
2. Using a electric blender, beat the coconut cream until well blended, and it forms little peaks.
3. Put it in the refrigerator. The longer it cools the better, as it will form a thick, custard like consistency. (It will melt when heated, so do not frost warm cupcakes.)
1. Preheat the oven to 350 degrees F.
2. Use an electric mixer to cream the oil, sugar, vanilla stevia and blended fruit. With the mixer still going, add one egg at a time and beat until the eggs are thoroughly incorporated. (This step creates an emulsion that holds the batter together)
3. Mix all of the dry ingredients together in a separate bowl (including cocoa). Make sure they are well mixed. I usually whisk the flours, but it’s even better if you can sift them.
4. Add the flour to the wet mixture in 3-4 parts. Alternate the flour with the “buttermilk” (almond milk and apple cider vinegar). You should begin and end with dry ingredients, and make sure to mix in everything completely before you add the next part. (If you were to start with the liquids the emulsion would break.)
6. Pour the batter into a greased cupcake tin. (Or, you can use silicone cupcake molds. I like them better. They take up less storage space, they’re easier to get the cupcakes out whole, and you don’t usually need to grease them.) Bake at 350 degrees F for approximately 25-30 minutes. (If it’s done, a toothpick stuck into the middle of a cupcake should come out clean.)
7. The each cupcake has cooled completely, frost with Coconut Cream Frosting.