Red Velvet Cupcakes for Halloween

Holidays are fun times to experiment with different and decorative foods.  Living Without posted this interesting recipe for Red Velvet Cupcakes for Halloween.  The cupcakes are gluten free, dairy free and egg free — so are perfect, in my opinion!

Check them out and see what you think!

Red Velvet Cupcakes for Halloween

Recipe Type: Holiday Desserts
Author: Cybele Pascal on Living Without website
Serves: 12
  • 1¼ cups + 2 tablespoons Basic Gluten-Free Flour Mix
  • 2 tablespoons unsweetened cocoa powder
  • ¼ + ⅛ teaspoon xanthan gum
  • ¾ teaspoon double-acting baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup rice milk
  • ¾ teaspoon cider vinegar
  • ¼ cup + 2 tablespoons dairy-free, soy-free vegetable shortening
  • ¾ cup granulated sugar
  • 2¼ teaspoons Ener-G egg replacer mixed with 3 tablespoons rice milk
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon natural red food coloring
  • 1 recipe Velvet Frosting
  • – Natural orange food coloring
  1. Preheat oven to 350 degrees. Line a muffin pan with 12 liners.
  2. Measure out flour mix by spooning flour into a dry measuring cup and leveling it off with the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
  3. Combine the rice milk and cider vinegar. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the natural red food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
  5. Divide batter equally among muffin liners, smoothing down the surface with a frosting spatula or butter knife.
  6. Bake cupcakes in the center of preheated oven for 18 minutes, rotating the pan halfway through baking time.
  7. Let cool in the pan on a cooling rack about 5 minutes. Transfer cupcakes to cooling rack to cool completely before frosting.
  8. Once the cupcakes have cooled completely, frost with Velvet Frosting. Top each with a Halloween party favor. Once frosting has set, store covered at room temperature. Extras can be frozen for eating later.


Photo courtesy of Living Without online magazine

To find out how to make the icing, check out the original recipe!

What I like about this recipe is you can make it for any holiday and decorate it accordingly.  Cupcakes are so fun and kids, especially, really like them.  The ingredients are good healthy ingredients — just as long as you don’t get too carried away with the icing!

What is your favorite Halloween dish?  Do you have a special dessert or dish that you serve?  If so, please share it with us!



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