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Gluten-Free Red Velvet Cupcakes

Gluten-Free Red Velvet Cupcakes
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Ingredients

Directions

1. Preheat oven to 350? and combine flour, xanthan gum, cornstarch, salt, baking powder, baking soda, nutmeg, and cocoa powder in a medium-sized bowl.
2. In a different bowl, use a handheld mixer to mix 11 tbsps butter on medium-high speed until fluffy.
3. Next, mix in granulated sugar, eggs, vegetable oil, and vanilla on medium-high speed after each ingredient.
4. In the same bowl, beat vinegar and ? tsp of food coloring to combine well.
5. Combine the rest of the dry ingredients, alternating with the milk after each addition to create a smooth, relatively thick batter.
6. Add cupcake holders to your pan, and pour cake batter evenly into the cupcake holders.
7. Once preheated, add cupcake trays to the oven and cook for 25 minutes, or until your cupcakes pass the toothpick test.
8. Remove the pans from the oven and let them cool for at least ten minutes before removing cupcakes and transferring them to a cooling rack.
9. To make the frosting, beat cream cheese and 4 tbsps butter in a large bowl on medium-high speed using a hand-held mixer until consistency is light and fluffy.
10. In the same bowl, beat vanilla and salt to combine.
11. Add about 2 ½ cups of confectioners’ sugar and beat on medium-low speed until sugar has been absorbed.
12. Add the rest of the sugar one cup at a time, beating on medium speed after each cup.
13. Once all the sugar is absorbed, mix at high speed and beat until light and fluffy.
14. When the cupcakes are cooled, frost to your liking.