Gluten Free Red Velvet Cake

1.5 cups Sustainable Pantry Gluten Free Flour
1.25 cups organic sugar
.75 tsp. baking soda
.75 tsp. salt
2 tbsp cocoa
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◦3/4 stick (6 tablespoons) unsalted butter, at room temperature
◦2 extra-large eggs, at room temperature, lightly beaten
◦1 teaspoon pure vanilla extract
◦1 teaspoon cider vinegar
◦Super red soft gel paste food coloring to desired color
◦Scant 1 cup milk (low-fat is fine, nonfat is not), at room temperature

1.Preheat your oven to 325 degrees F. Line a standard 12 cup muffin tin with grease proof pretty cupcake liners and set it aside.
2.In a large bowl, place the flour xanthan gum, salt, baking soda, cocoa powder and sugar, and whisk to combine well. Add the butter, eggs, vanilla, vinegar and 2 to 3 drops of food coloring. Mix to combine. The batter will be lumpy. Add the milk, and mix to combine well. Add more food coloring a drop at a time, mixing well after each, until the desired color is reached.
3.Divide the batter among the 12 muffin cups. Shake the muffin tin back and forth to distribute the batter evenly in each cup. Smack the tin *smack* on the countertop to break any trapped air bubbles in the batter.
4.Place in the center of the preheated oven, and bake for about 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
5.Allow to cool completely before frosting.


Serving Size: 16

Number of Servings: 16

Recipe submitted by SparkPeople user MOMGARITA.