Easy Cranberry Red Velvet Mini-Cupcakes


This recipe is a wonderful GF cupcake option for those who love cranberries and red velvet cake. Cranberries give these little wonders a lovely natural color and festive taste!

8 oz fresh cranberries

1/4 cup water

1/4 cup unsweetened cocoa

1/3 cup quinoa flour

2/3 cup brown rice flour

1/4 glutinous rice flour

1 cup sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 cup red palm oil

1/2 tsp. salt

2 eggs

1/2 tsp. vanilla

1/4 cup sour cream

Get out your vitamix/food processor for this recipe. Blend the cranberries and 1/4 cup water. Then throw in the rest of the ingredients and blend until very smooth. The consistency at this point will be pretty wet seeming if you are used to baking with regular flour, but don’t worry! Grease your mini-muffin pans, and then fill with the batter just below the top. These don’t rise very much, so you can fill them pretty full. You should be able to get about 36 mini-muffins out of these. I like to make 24 mini-muffins and then use the remaining batter to make 6 larger cupcakes in my heart-shaped cupcake pan. Bake in a pre-heated convection oven at 350 or regular oven at 375, for about 12-13 minutes. Let cool briefly, remove from pan. Once completely cool, frost with cream cheese icing or simple whipped cream. ENJOY!

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