BS, Sweets, The Vault

That’s how I roll

Busy, busy, busy.

New job duties, more classes and training a full-time assistant (yay!) are keeping me on the batshit side of crazy.  So this recipe has been biding its time until I had an opportunity to take a breath.  I had originally intended this to go up just before Valentine's Day, but I was totally 'eh" about the whole thing and forgot to take pictures.

But this morning, while work and classwork await as always, I needed a distraction.  You see, my male parental figure and his siblings have converged on my grandmother's assisted living facility in the great white north known as Minnesota as she is not doing well at all.  She fell almost two weeks ago, breaking her arm by her shoulder and sustaining some facial trauma.  And as both sides of my family are sickeningly long-lived except the oddball here and there, she's like 88.  This is not a good combination.

So, like I said, this morning I needed a distraction.  I started out early with making two loaves of bread and doing a few loads of laundry. I set up my next set of online classes.  Then I pulled out this recipe again and got to mixing…but cut back on a rather important ingredient to amuse myself.


I can honestly say that I do not recall ever putting red velvet cake anywhere near my mouth, much less actually eating it.  Something about the…bloody red cake look…kills my sweet tooth.  

I do, however, like pink and purple and all their various shades.  I'm sure, as you're an intelligent and discerning person, that you have noticed this.

Mauve.  Mauve isn't stomach-turning.  It's peaceful.  It's zen.  So I cut back on the red food coloring in the recipe, because that's how I roll.  With the cocoa and the teff flour, I pulled beautifully mauve cupcakes out of the oven.










Red Mauve Velvet Cupcakes

1/2 cup sweet rice flour

3/4 cup tapioca flour

1/4 cup arrowroot

1/4 cup teff flour

1/4 cup millet flour

1/4 brown rice flour

1/4 potato starch

2 tsp xanthan gum

2 tbsp cocoa powder

1 tsp kosher salt

1 1/2 tsp baking powder

1/2 cup butter, softened

1 1/2 cup sugar

2 eggs

1 tsp red food coloring

1 tsp vanilla extract

1 cup buttermilk

6 tbsp water

1 1/2 tsp white vinegar

1 tsp baking soda


Find a muffin tin.  This really was my first step because I actually did have to find one.  After going through two totes and a box, I succeeded.

Either line the muffin tin with cupcake papers or give it a shot with non-stick cooking spray.  Set it aside.

Preheat your oven to 350 degrees.

Combine the flours, xanthan gum, salt, cocoa and baking powder in a medium bowl.

Cream the butter and sugar in a large mixer bowl.  Add the eggs, vanilla and food coloring and beat on low until well combined.

Alternately add the flour mixture and buttermilk to the butter mixture, beating after each addition.  Add the water and mix again.  Combine the vinegar and baking soda in a small bowl; pour into the mixer bowl and beat again until all is well combined.

Fill the prepared muffin tin with the batter.  I like to fill mine all the way up so the tops are very tall.  Place into the oven and bake for 25 minutes.  Remove from the oven and allow to cool completely before slathering them in cream cheese frosting.

Makes 12.

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