Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 350 degrees. Line 12 (2-1/2-in.) muffin cups with paper liners; set aside.

2. Step2

   For cupcakes, whisk together gluten free flour, granulated sugar replacement, cocoa, baking soda, baking powder and salt in a medium bowl; set aside.

3. Step3

   Beat eggs in large mixing bowl with electric mixer on high for 4 minutes or until thick and pale yellow. Add oil, buttermilk, food coloring, vinegar and vanilla; beat on medium until combined. Add flour mixture and water; beat on low until moistened. Beat on medium for 1 minute.

4. Step4

   Divide batter evenly into prepared muffin cups. Bake for 22 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin pan on wire rack for 5 minutes. Remove from pan; cool completely on wire rack.

5. Step5

   For frosting, beat cream cheese, butter and vanilla in a medium mixing bowl with electric mixer on high until light and fluffy. Add confectioners sugar replacement; beat until smooth and creamy.

6. Step6

   Drop 5 drops red food coloring gel 1 in. apart around the top inside of a large pastry bag fitted with a large star tip. Hold bag vertical for coloring to run down to form strips inside bag. Carefully spoon frosting into the pastry bag. Pipe frosting in a circular motion on top of cupcakes. Store cupcakes covered in refrigerator up to 4 days.