My daughter has been home on Spring Break. Her first night in was a Mexican feast. After that it was the usual stuff. Yesterday she decided she wanted Red Velvet Cupcakes. You know what that means? It means I have got to pull out my Kitchenaid and begin creating, again. I had only made Red Velvet Cakes from boxes, never from scratch. So, I decided to go to the source...Hershey's website. I found a red velvet cake recipe that I could modify easily and decided to share it with all of you. For some reason my cupcakes fell, but tasted great. The cake I made, however, was great!
GLUTEN-FREE RED VELVET CAKE
1/2 cup butter, margarine or butter flavored Crisco, softened
1 1/2 cups sugar
2 eggs
1 tsp. vanilla extract
1 cup buttermilk or sour milk (see below if you don't have either)
1 Tbs. red food coloring
2 cups Hodgson's Mill Gluten Free Baking Flour
1/3 cup Hershey's cocoa
1 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. xanthan gum
1 Tbs. white vinegar
Preheat oven to 350 degrees. In a large mixing bowl, beat butter and sugar together. Add eggs and vanilla, beating well. In a seperate bowl, mix together buttermilk and food coloring. In another bowl, stir together baking flour, cocoa and xanthan gum. Add half of milk mixture to sugar mixture. Stirr well. Add half of flour mixture to sugar mixture. Stir well. Add remaining milk mixture, stirring well. Add remaining flour mixture, stiring well.
Spray a bundt pan with gluten free cooking spray.
Add vinegar and soda to batter, stirring well. Pour into bundt pan.
Bake for 30 minutes or until a wooden pick or knife inserted in middle comes out celan. Cool in pan on wire rack. Frost with desired frosting.
We use a bundt pan because you don't have to frost this. It is great without the frosting. My daughter doesn't like frosting so it gives it a nice look in the bundt pan.
I can't wait to share this cake with others and see how they like it!
NOTE: if you do not have buttermilk or sour milk, mix one tablespoon of white vinegar with enough milk to equal 1 cup.
