Gluten Free Black Cupcakes {aka Black Velvet Cupcakes}
Fancy Gluten Free Black Cupcakes, aka black velvet cupcakes with a black buttercream frosting.
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ½ cup cocoa powder * see note
- 1 tablespoon coconut charcoal * see note
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup butter melted
- 2 eggs
- 1 teaspoon vanilla
- 1 cup sugar
- 1 ¼ cup milk
- Black food dye * see note
- For Black Frosting:
- 2 pound powdered sugar
- 2 sticks butter softened
- ⅓ cup cocoa
- 30 drops black food dye
- 3 tablespoons to 1/4 cup water
Instructions
- Preheat the oven to 350º F.
- In a bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add the wet ingredients and mix well.
- Pour the wet ingredients over the dark ingredients and mix.
- Add cupcake batter to a greased muffin tin (or use black cupcake liners in a muffin tin.)
- Bake the cupcakes for 22 minutes until done.
- While the cupcakes are baking, add the frosting ingredients to a standing mixer.
- Mix the frosting until it is black. Note you will have to use more or less black food dye depending on the brand you use so judge the quantity by how black the frosting is.
- Remove the cupcakes from the oven and move to a cooling rack.
- Decorate with frosting (see above post for instructions to decorate these.)
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- To test for doneness, insert a toothpick into the center of the cupcakes. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
- These cupcakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
- I used a combination of coconut charcoal and black liquid food dye to achieve the dark black color of these cupcakes. You may want to do a combination instead of just charcoal.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1gCalories: 552kcalCarbohydrates: 108gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 60mgSodium: 197mgPotassium: 172mgFiber: 4gSugar: 93gVitamin A: 435IUCalcium: 68mgIron: 2mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.