After the Party Gluten-Free Red Velvet Cupcakes

Sunday August 22, 2010

photo courtesy of Wilton cake decorating

Cupcakes are the new wedding cake. The childhood favorite has grown up, trendy but not losing a bit of the sugary goodness that never fails to delight. Cupcakes are more lighthearted and casual then elaborate formal cakes, and are the perfect choice for less formal celebrations, like an after hours party. Less expensive than a cake, fun to eat, pretty to look at, easy to self-serve off a cupcake tower, they work for any function casual to high end, indoors or out. And everyone loves them. Cupcakes can be elaborately iced just like a wedding cake, or each miniature cake could be topped with rosettes, sprinkles, fruit, edible flowers, different icing colors, or other details to match the wedding reception decorations. Cupcakes are also easier to carry home for the guest who but would rather not eat it at the reception. Cupcakes can be arranged in the traditional tiered shape on special stands, or they can be configured into different whimsical shapes, patterns, or arrangements working as a centerpiece.

The hot wedding cupcake flavors include gold cake, chocolate cake, carrot cake, coconut cake, and red velvet, the old Waldorf Astoria cake. Here is a recipe that could be just like the one made for the after hours party, and gluten-free. Use a mix like Bob’s Red Mill, or mix your own GF blend. You definitely want to use paper liners, both for removing from the pan easy and for handling at the party (use gold or silver papers/gold and white striped–looks smashing/www.weddingcupcakes.org/cupcake_liners_wrappers.html).

Makes 1 dozen standard size cupcakes

Ingredients

  • 2 1/2 cups gluten-free flour blend of choice
  • 4 tablespoons unsweetened cocoa powder (such as Sharffen Berger, Hershey’s Extra Dark, or Valhrona)
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 1/4 cups whole milk
  • 1 teaspoon white wine vinegar or champagne vinegar
  • 2 tablespoons red food coloring
  • 2 teaspoons vanilla extract
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups organic granulated cane sugar
  • 2 large organic eggs, at room temperature

Vanilla Cream Cheese Frosting

  • 8-ounces cream cheese, softened, or Tofutti soy cream cheese
  • 4-ounces (1 stick) unsalted butter, softened, or Earth Balance
  • 3 3/4 cups powdered sugar, sifted
  • 1/8 teaspoon fine sea salt
  • 2 teaspoons vanilla extract

Instructions

1. For the cupcakes: Preheat the oven to 350 degrees. Stir together dry ingredients (flour, cocoa, baking soda, salt); set aside. In a large measuring cup, mix together wet ingredients (milk, vinegar, food coloring, vanilla); set aside.

2. In a stand mixer, cream together the butter and sugar, beating on medium-high speed until light and fluffy, 3 minutes.  Add the eggs, one at a time, on low speed. Then alternately add the flour mixture and the wet ingredients in three stages. Beat on low until just creamy.

3. Place cupcake papers in the muffin tin for 12 cupcakes. Fill each of the dozen cupcake cups two-thirds full of batter. Use a large oversized spoon or a measuring cup; you want them all the same size. Bake for 18 to 22 minutes on the middle oven rack, or until tops are just dry and springy on top. Remove from the oven and let stand 10 minutes, then take each cupcake out of the muffin tin and cool on a rack. Cool completely before icing. Store in the refrigerator.

4. For the frosting: In a stand mixer, cream the cream cheese and butter on medium-high speed until fluffy. On low speed, spoon in the powdered sugar. Add the salt and vanilla. Can be used immediately or covered and refrigerated until icing the cupcakes.

the most fabulous wedding cucake decorations ever/photo courtesy of cupcake D'lights

Recipe adapted from one by Candace Nelson/Today’s Cooking School for an article on the Clinton wedding, August 2010. There are no photos of the food from the after hours party or info on who catered it at this writing.

Beth Bytes

Some available gluten free flour blends from the Cooking & Baking Supplies department at Amazon.com.

•Multi Blend Gluten-Free Flour
by Authentic Foods
Price: $11.50

•Authentic Foods’ & Bette’s Gourmet Four Flour Blend
by Authentic Foods
Price: $11.15

•Authentic Foods Brown Rice Flour Superfine
by Authentic Foods
Price: $11.95

•OrgraN Gluten-Free Plain All-Purpose Flour, 17.5-Ounce Boxes (Pack of 8)
by OrgraN
Price: $37.54 ($0.27 / oz)

The Gluten-Free Pantry All-Purpose Flour, 16-Ounce Boxes (Pack of 6)
by The Gluten-Free Pantry
Price: $20.22 ($0.21 / oz)

•Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4)
by Bob’s Red Mill
Price: $14.00 ($0.16 / oz)

•All Purpose Gluten Free Flour, 1 lb.
by Barry Farm
Price: $2.79

•Authentic Foods’ & Bette’s Featherlight Rice Flour Blend
by Authentic Foods
Price: $10.75


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