Gluten-Free Red Velvet Muffins
Josefina Almond Yes
GF Red Velvet Muffins are soft, super moist, and topped with a cream cheese frosting that adds richness. They're perfect for any occasion!
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
- 1 cup brown rice flour (140gr)
- 1/4 cup corn starch (30gr)
- 1 tablespoon cocoa powder (10 gr)
- Pinch of salt
- 1/4 cup unsalted butter (57gr)
- 3/4 cup granulated sugar
- 1 egg
- 1/4 cup sunflower oil
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon baking soda (3gr)
- 2 tablespoon vinegar (15ml)
- Red Food Coloring
For the frosting:
- 1/4 cup unsalted butter (57gr)
- 1/3 cup icing sugar (50gr)
- 220 gr full-fat cream cheese softened at room temperature (1 cup)
Preheat oven to 350F (180C). Line 8 muffin cups with liners or lightly grease them.
Whisk brown rice flour, corn starch, cocoa powder, and salt in a medium bowl. Set aside.
In a large bowl beat butter and sugar until creamy. You can use an electric mixer or a hand whisk. Add the egg, oil, and vanilla and mix well.
Add the dry ingredients to the wet ones along with the milk. Integrate everything.
In a small bowl mix the baking soda with the vinegar. When it starts to bubble throw it into the preparation.
Finally, add the red food colorant and mix well.
Pour the mixture into the previously prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean
Let cool before removing.
For the frosting:
Beat the softened butter for a few minutes to a soft and even consistency. Add the icing sugar and beat to make it smooth. Add the cream cheese and keep beating to a good consistency for the muffins.
Once the muffins are completely cooled pipe the frosting on top.
- Store the muffins in an air-tight container at room temperature for 3 days or or in the refrigerator for up to 5 days. If you frosted them they must be refrigerated!
Keyword Gluten Free Red Velvet Muffins