Oral Allergy Syndrome Friendly Red Velvet Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.7(19)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine salt
- ¾ cup granulated sugar
- ½ cup neutral oil (such as canola or vegetable oil)
- ¾ cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp white vinegar
For the frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch fine salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
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