Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Yield: makes 9
Ingredients: 1/2 cup coconut flour; 2 tablespoons unsweetened cocoa powder; 1/4 teaspoon sea salt; 1/4 teaspoon baking soda; 4 large eggs; 2 tablespoons grapeseed oil; 1/2 cup agave nectar; 1 tablespoon red food coloring, made from vegetable dye

December 9, 2011

Everybody loves the classic, yet intriguing red velvet cupcake with Cream Cheese Frosting (page 95). Enjoy my version made with natural vegetable coloring instead of the scary artificial red dye normally found in the traditional recipe.

Cooks' Note

Sweetness: Medium

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.