For my birthday the Boy made my gluten free dairy free red velvet cupcakes. And honestly they won over everyone ( even the meat dairy eater!). They were soooooooooooooo yummy! In the midst of chowing down I forgot to snap a picture of the rouge delight. I recommend this even if you like your daily gluten and dairy.
1.Betty Crocker GF yellow cake mix ( They have an entire line of GF boxed yummies)
2. instant chocolate pudding mix
3. 1 stick vegan butter
4. 3 eggs or appropriate amount of egg re placer ( you can use flax seed or egg re placer from whole foods)
5. 8 oz of tofutti vegan sour cream
6. 2/3 c almond milk( unsweetened)
7. 2 tbsp red color dye
Grocery list for Frosting:
1. 8oz vegan cream cheese
2. 5 tbspn soften vegan butter
3. 2 tbsp gf vanilla
4. 3 c powdered sugar
Leave butter out for a bit before so it is softened.Preheat the oven to 350 degrees.
Combine all cake ingredients mix until smooth in your handy dandy mixer ( about two minutes). Put in muffin pan with super cute liners. Bake for 16-20 minutes and let it cool while you make your frosting.
Beat cream cheese, butter and vanilla( don't whip) until they are combined. Gradually add powdered sugar with mixer tuned done low. Add vanilla and taste as you gradually add the sugar until its has desired sweetness. When its smooth and sweet your ready for your gluten free treat!
Good luck and good eating