Gluten Free Red Velvet

Oh. my. word. These were actually pretty delicious. The person who only eats cupcakes on occasion (meeee) had two! TWO! If you know me that is a big deal. I was so proud of myself for these cupcakes. I got a tip from Emily Miller to use Pamela's Baking Mix. Thank you so much! It made a difference I'm sure! These cupcakes were great. They tasted like red velvet but had more of a carrot cake texture. My friends mom told me they were the best gluten free cupcakes she had ever tried and that made me happier than you could imagine. One problem I encountered was that the cupcakes fell in the center. The manufacturers do have a little disclaimer about using a thick batter but I thought I could outsmart them and use a light, fluffy batter. My logic was that if the flour substitute is so coarse, then I need a light batter to counter balance. I can't imagine how the texture would have been with a thicker batter, but I will try that next time I make gluten free. The best part about them falling is MORE CREAM CHEESE FROSTING!!!! My favorite frosting of all time. I can eat it plain. LOVELOVELOVELOVE!!! Anyways...I'm super proud of myself and the end!

Happy Cupcaking!