Gluten-Free Red Velvet Cupcakes

Gluten-Free red Velvet Cup Cake

To celebrate the very last day of the great Indie Giveaway, I had to have a red velvet cupcake. Also, if you didn’t win my novel, don’t despair. The Priest is $0.99 for the remaining of this week. If you aren’t interested in my gluten-free cupcakes, at least give Mauricio a try!


For the cupcakes:

2 cups of Gluten-Free Old Fashioned Cake & Cookie mix

10 tablespoon of Organic coconut oil

3 eggs

1/4 cup of cocoa powder

2 tablespoon of red coloring

For the frosting:

8 oz of mascarpone cheese

4 tablespoon of sugar

lemon zest

In a bowl, starting from the dry ingredients, incorporate the eggs and the coconut oil until a firm dough is obtained. Fill the previously oiled cupcake molds with the dough and bake them at 325F for 28 minutes. Meanwhile, prepare the frosting by folding the sugar and the lemon zest to the mascarpone. Let the cupcakes cool and then frost them. Enjoy!

Gluten-Free Red Velvet Cupcakes