Gluten-Free, Chocolate-Free Red Velvet Cupcakes

So, before I had to go gluten-free, I LOVED red velvet cake. Once I had to go gluten-free, it took a long time to find a suitable red velvet recipe, especially since I'm also allergic to chocolate (crazy, right?). When gluten-free was just getting started, most of the baked goods tasted like I imagine cardboard would taste if you took a bite out of it. Any that did taste good included chocolate, which I couldn't eat, so I was up crap creek without a paddle on that one too. Luckily, gluten-free baked goods have improved quite a bit, which is great because I love my sweets.

Anyway, I found two recipes, one in my Living Without magazine (great magazine I found at my local health food store) and another on recipegirl.com. I didn't like either recipe by itself, so I combined elements from both and came up with the following recipe. If my husband, a non-sweet eater, enjoys these cupcakes, then they are clearly as delicious as I think they are. (I am beginning to wonder if my taste buds are still capable of discerning what non-gluten-free eaters will like, so I make him taste things.)
 

 (Pretty platter is from Crate & Barrel)

Ingredients:
     Cupcakes (makes 24)

• 1/2 cup coconut flour
• 1 1/2 cups all-purpose gluten-free flour (I use Gluten Free Pantry)
• 2 tablespoons carob powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon xanthum gum 
• 1 teaspoon powdered sugar
• 1 cup coconut milk
• 4 large eggs (all recipes call for this, but I used just egg whites; egg yolk upsets my stomach)
• 2 tablespoons vanilla extract (mine is alcohol-free)
• 2 tablespoons Canola oil
• 1 teaspoon apple cider vinegar
• 1/2 cup agave nectar (I used Blue Agave)
• 3 drops red food coloring (I just opted not to use it)

     Cupcake frosting

• 12 oz. cream cheese (you can certainly use the dairy free kind)
• 1/2 stick of butter
• 1 tablespoon vanilla
• 1/4 cup agave nectar
• 2 tablespoons coconut milk

Directions: (Preheat oven to 350 degrees F.)

1. In a large bowl, mix all dry ingredients

• 1/2 cup coconut flour
• 1 1/2 cups all-purpose gluten-free flour (I use Gluten Free Pantry)
• 2 tablespoons carob powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon xanthum gum 
  
• 1 teaspoon powdered sugar

    2.  In a smaller bowl, whisk together the wet ingredients

• 1 cup coconut milk
  
• 4 large eggs (all recipes call for this, but I used just egg whites; egg yolk upsets my stomach)
• 2 tablespoons vanilla extract (mine is alcohol-free)
  
• 2 tablespoons Canola oil
• 1 teaspoon apple cider vinegar
  
• 1/2 cup agave nectar (I used Blue Agave)
• 3 drops red food coloring (I just opted not to use it)

    3. Mix the wet and dry ingredients. I used a simple hand mixer even though I have a Kitchen Aid  
        mixer.

    4. Once all of the ingredients are mixed (shouldn't be watery; if it is, add a little more coconut 
         flour), I filled two cupcake tins (of 12 each). Each muffin cup should be 3/4 full of batter.

    5. Bake for 18-20 minutes. Stick a toothpick in the middle of the cupcake. If it comes out clean,
        your cupcakes are ready.

     6. While the cupcakes are baking and cooling, make the frosting by mixing all of the ingredients
         until the frosting is creamy (no lumps).

     7. Once the cupcakes are cool, spread the frosting on them.

NOTE: Since the frosting contains cream cheese, make sure you refrigerate these cupcakes!

Happy Eating!