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Red Velvet and Devil's Food cupcakes (gluten-free)

(Version française plus bas...)

Hi everyone ! Today, let's celebrate love ;)

Don't know what to do with fallen rose petals, voilà !

Not gonna lie, I used a poppy red gel to get this color.

I had a little challenge with besties with what to bake today and these two won : Red Velvet and Devil's Food cupcakes.

I've been messing around with Red Velvet cakes for years and truth be told, sometimes they're flavorful, good and moist and sometimes... not so much. So I added yogurt, took out the vinegar, got some food coloring gel and there you go, all three check!

You can use the same batter for both cupcake flavors, which you devil, sorry, divide into two bowls, to make both flavors.

How about a Devil's Food one?  A creamy, semi-sweet chocolate and coffee flavor.

Here's what you'll need :

Batter : 
150 g oil
150 g plain yogurt
1 egg
160 g flour (or gluten-free flour blend with xanthum gum)
150 g sugar (add a tablespoon or two if you like it sweeter)
2 tablespoons unsweetened cocoa
2 tablespoons milk (or almond milk)
1 teaspoon baking soda
1 teaspoon vanilla

Option 1 for red velvet cakes : add red gel food coloring (I used poppy red, just a knifepoint, a tried and true technique, lol)
Option 2 for Devil's food : add 1 tablespoon unsweetened cocoa + 1 tablespoon instant coffee + 1 tablespoon hot water + 2 tablespoons flour

Cream cheese frosting :
150 g cream cheese or mascarpone, softened
100 g butter, softened 
50-60 g confectioner's sugar
1/2 teaspoon lemon juice

Preheat oven 175° C / 350° F.  Prepare baking tins with parchment paper or cupcake liners or use silicone muffin molds.  Mix dry ingredients in a bowl.  Mix wet ingredients in another bowl.  Spoon dry ingredients into wet ingredients and blend in well.  Divide batter evenly into two bowls.  In one bowl, add red gel food coloring.  In the other bowl add cocoa + coffee in water + flour.  Pour into baking molds/tins.  Bake for 20 minutes or until the middle is firm.  Allow to cool before dressing.

Cream frosting ingredients together, pipe or spoon onto cupcakes. (On a side note, ok, guilty as charged, I added more whipping cream to make it smooth over cakes to contour the heart shape, but if you stick to recipe, the frosting is thicker and can be piped onto cakes).

Enjoy, everyone !

Et maintenant la version française : 

Aujourd'hui, on fête l'amour! J'ai fait un petit défi avec mes meilleures amies: quoi cuisiner aujourd'hui et ces deux-là ont gagné: les cupcakes Red Velvet et Devil's Food.

J’expérimente avec les gâteaux Red Velvet depuis des années et à vrai dire, parfois ils sont savoureux, tellement bons et moelleux et parfois ... pas tellement. Cette fois-ci, j'ai donc ajouté du yaourt, supprimé le vinaigre, rajouté du gel colorant alimentaire et voilà, enfin la réussite!

Vous pouvez utiliser la même pâte pour les deux saveurs de cupcakes, que vous divisez en deux bols à la fin, pour faire les deux saveurs.

Voici ce dont vous aurez besoin:

La pâte :

150 g d'huile
150 g de yaourt nature
1 œuf
160 g de farine (ou mélange de farine sans gluten avec la gomme xanthane)
150 g de sucre (ajoutez une cuillère à soupe ou deux si vous l'aimez plus sucré)
2 cuillères à soupe de cacao non sucré
2 cuillères à soupe de lait (ou de lait d'amande)
1 cuillère à café de bicarbonate de soude
1 sachet de sucre vanillé

Option 1 pour les gâteaux de Red Velvet: ajouter du colorant alimentaire en gel rouge (j'ai utilisé du rouge coquelicot, juste un point de couteau, une technique éprouvée, lol)

Option 2 pour les gateaux Devil’s Food: ajoutez 1 cuillère à soupe de cacao + 1 cuillère à soupe de café instantané + 1 cuillère à soupe d'eau chaude + 2 cuillères à soupe de farine

Crème glaçage au fromage :

150 g de fromage à la crème ou de mascarpone, ramolli
100 g de beurre ramolli
50 à 60 g de sucre glace (rajouter 50 g de plus si vous aimez sucré)
1/2 cuillère à café de jus de citron

Préchauffer le four à 175 ° C / 350 ° F. Préparer des moules à pâtisserie avec du papier sulfurisé ou des moules à cupcake ou utiliser des moules à muffins en silicone. Mélangez les ingrédients secs dans un bol. Mélangez les ingrédients humides dans un autre bol. Verser les ingrédients secs dans les ingrédients humides et bien mélanger. Répartir la pâte dans deux bols. Dans un bol, ajoutez le colorant alimentaire en gel rouge. Dans l'autre bol, ajoutez le cacao + le café dans l'eau + la farine. Verser dans des moules / moules à pâtisserie. Cuire au four pendant 20 minutes ou jusqu'à ce que le milieu soit ferme. Laisser refroidir avant de s'habiller.

Battre en crème les ingrédients du glaçage, vous pouvez utiliser une couteau pour décorer les cupcakes ou utliser une douille. (Remarque, ok, je suis coupable, j'ai ajouté plus de crème à fouetter à la recette de glacage pour la rendre lisse pour contourner la forme du cœur, pour la photo, mais si vous vous en tenez à la recette, le glaçage est plus épais).

Bon appétit, tout le monde!

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