Gluten-Free Red Velvet Muffins
GF Red Velvet Muffins are soft, super moist, and topped with a cream cheese frosting that adds richness. They're perfect for any occasion!
Ingredients
- 1 cup brown rice flour
- ¼ cup cornstarch
- 1 tablespoon cocoa powder
- Pinch of salt
- ¼ cup unsalted butter
- ¾ cup granulated sugar
- 1 egg room temperature
- ¼ cup sunflower oil
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 teaspoon baking soda
- 2 tablespoon vinegar (15gr)
- Red Food Coloring
For the frosting:
- ¼ cup unsalted butter softened at room temperature
- ⅓ cup icing sugar
- 7,76 oz full-fat cream cheese (220gr) softened at room temperature
Instructions
- Preheat oven to 350°F (180°C). 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.
Notes
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.