Ingrédients pour Red Velvet Valentine Hearts Mini Cupcakes
- Millet Flour
- Brown Rice Flour
- Tapioca Flour
- Salt
- Baking Soda
- Unsweetened Cocoa
- Xanthan Gum
- Buttermilk
- White Vinegar
- Eggs
- 1 3/4 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- Low Fat Cream Cheese
- 1/2 oz red food coloring gel (or more, to desired intensity)
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Comment préparer Red Velvet Valentine Hearts Mini Cupcakes
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease with non-stick cooking spray.
- In a large bowl, whisk together the gluten-free flour blend, baking soda, salt, and baking powder.
- In a separate bowl, whisk together the buttermilk (or milk and vinegar) and vanilla extract. Let sit for 5 minutes.
- In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.
- Beat in the egg yolks one at a time, mixing well after each addition.
- Gradually add half of the dry ingredients to the creamed mixture, followed by half of the buttermilk mixture. Beat until just combined.
- Repeat with the remaining dry and buttermilk mixtures, mixing until just combined. Do not overmix.
- Stir in the red food coloring until you reach your desired shade.
- In a clean bowl, beat the egg whites with a clean whisk or mixer until stiff peaks form.
- Gently fold the egg whites into the cake batter.
- Fill each muffin cup 2/3 full with batter.
- Bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully to prevent burning!
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- For the frosting: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cupcakes are completely cool, frost generously and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
75g
Fat
13g
Carbs
9g
