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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!
- 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
- Preheat oven to 350 degrees. Line a muffin pan with 12 liners.
- 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.
- Combine the rice milk and cider vinegar. Set aside.
- 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.
- Divide batter equally among muffin liners, smoothing down the surface with a frosting spatula or butter knife.
- Bake cupcakes in the center of preheated oven for 18 minutes, rotating the pan halfway through baking time.
- Let cool in the pan on a cooling rack about 5 minutes. Transfer cupcakes to cooling rack to cool completely before frosting.
- 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!
Pumpkin Crispy Rice Treats
With Halloween just around the corner, I am finding more and more recipes for cute and healthy goodies! I thought this Pumpkin Crispy Rice Treat was really cute — especially since Crispy Rice Treats are one of my favorite desserts (naturally gluten free and vegan!).
The original recipe is from Jules Gluten Free. If you are not familiar with Jules Shephard, I highly recommend subscribing to her newsletters. Not only will you get occasional special offers on her products, but you will receive some great Gluten Free (and often vegan) recipes!
Photo courtesy of Jules Gluten Free
- 3 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 12 oz large or 6 cups miniature marshmallows — fresh
- 4 cups+ Gluten-Free Crispy Rice Cereal
- Gluten-Free Spearmint Leaves Candy
- Place butter in a large, deep pot over low heat on the stovetop. Stir until melted with a large wooden spoon or silicone spatula. Add the fresh marshmallows (they should be very soft and squishy) and stir constantly, until melted. Remove from heat and slowly stir in the cereal. You may add more cereal to the mixture if it is too marshmallow-y, but add slowly because these treats should be more malleable than regular bar treats.
- The mixture will begin to harden as it cools, so work quickly and if possible, have a partner or kid ready to help! Scoop out balls of equal size (expect anywhere from 9 – 12, depending on size), then roll the balls in orange sanding sugar and while pressing and smoothing them into pumpkin shapes.
- Using a sharp knife, cut the spearmint leaves into stems and slice thinly for leaves. Wet the ends lightly and press onto formed pumpkins. Decorate the faces, if you like, using frosting or other gluten-free candies. Seal in airtight containers if they’re not all eaten right away!
One note on Jules site that I found very interested (and was not sure of until I read it) is that Kellogg’s Rice Krispy is NOT gluten free. Here is her note:
Because of barley malt (gluten) flavoring, regular Rice Krispies® Cereal is NOT gluten-free. Erewhon Crispy Brown Rice Cereal (has always been gluten-free & is certified GF by GFCO) is a great alternative and makes awesome treats! It’s also only made from 3 recognizable, natural ingredients: Organic Brown Rice; Organic Brown Rice Syrup; and Sea Salt. Recently Kellogg’s introduced a new gluten-free version of their Rice Krispies Cereals, but since my kids already loved the Erewhon cereal and it is certified organic and gluten-free, I’m sticking with it!
I would recommend that you check out Jules original post as she offers lots of suggestions for ingredients for the Pumpkin Crispy Rice Treats.
Enjoy!!
