Red Velvet Cupcakes

My dear, dear friends. These cupcakes quite literally changed my life, because I now see what is possible with sugar-free baking. There really is life after sugar, and it's a dang good life. I have discovered, particularly this week, that if you go long enough without sugar it doesn't take much to excited the ole tastebuds. I knew there was something wrong with the fact that I was contemplating bringing a particularly heaven-sent coleslaw as a dessert offering at my next social function. But if these desserts are this good--think how many people's lives could change?

It was my first experience with the Babycakes cookbook (New York sugar-free, gluten-free, vegan bakery), and it was a success. I adapted the recipe slightly because I can eat whole wheat and didn't have all the fancy flours. The recipe I included below is my adapted version. 

I was amazed at the consistency of the cupcakes--not that dry at all! 

However this frosting helps moisten it. As you can see, my frosting totally didn't set up...ever. I think it was because I used cornstarch and not coconut flour, and I think that would usually mean that it should be cooked to thicken. It's a nice sauce, though!

 
Later, I added some whole wheat flour in desperation, and now it looks like nasty oatmeal and tastes of whole what. BUT I think it's still quite nice! The frosting is not good by itself, so that's good because you won't eat it by the spoonful. :) But it really adds a lot to the cake.

This could be the beginning of an era! I'm excited.

Red Velvet Cupcakes

Adapted from Babycakes

1/2 C rice milk

2 T apple cider vinegar

3 1/4 C whole wheat flour

1/3 C unsweetened cocoa powder

1 T plus 1 tsp baking powder

1/2 tsp baking soda

2 tsp salt

2/3 C coconut oil, melted

1 1/4 C agave nectar

2 T vanilla

Red food coloring

1. Preheat oven to 325. Line 24 muffin tins with paper liners.

2. Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into "buttermilk" (I like to call this step "souring the rice milk." :) )

3. In a medium bowl, whisk together the flour (if you're gluten free you can use spelt flour--that's in the original recipe), cocoa powder, baking powder, baking soda, and salt. 

4. Add the oil, agave nectar, and vanilla to the dry ingredients and stir to combine. The batter will be thick.

5. Using a plastic spatula, add the "buttermilk" and mix just until combined. Slowly add red food coloring until the batter is the desired color. Do not exceed 6 T, as this will make the batter too wet.

6. Pour 1/3 C batter into each paper liner, almost filling it. Bake cupcakes for 24 minutes, rotating the tins 180 degrees after 14 minutes. They are done when they bounce back slightly to the touch, or a toothpick comes out clean. 

7. Let stand in tins for 20 minutes, then transfer to a wire rack to cool completely. Using a frosting knife, gently spread 1 T vanilla frosting (see below) over each cupcake. Store in an airtight container for up to 3 days. 

Vanilla Frosting

1 1/2 C rice milk
3/4 C powdered milk
1 T cornstarch
1/4 C agave nectar
1 T vanilla
1 1/2 C coconut oil, melted
2 T lemon juice
flour as needed, unless you want a sauce!

1. In a blender, combine the rice milk, milk powder (original recip: soy milk and soy milk powder), cornstarch (original recipe calls for coconut flour), agave, and vanilla. Blend the ingredients for 2 minutes.
2. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated.
3. Store in an airtight container and refrigerate for 6 hours or up to 1 month. It doesn't really set up in the fridge...so if it's a total liquid you probably need to add some flour. Improvise.