Gluten-Free Red Velvet Cupcakes

Preheat oven to 350 F. Line a standard-sized 12-count muffin tin with muffin liners (I used the foil liners); set aside.

In a bowl sift together flour, xanthan gum, baking soda, salt and unsweetened cocoa powder; set aside.

In a liquid measuring cup, add milk and vinegar, mix together then set aside.

In a large bowl, beat the butter, applesauce, oil and sugar until light and fluffy. Beat in the egg whites and vanilla extract. Beat in food coloring. Slowly beat in portions of the milk mixture and flour mixture, alternating between them.

Fill prepared muffin tins 3/4 of the way full with batter. Bake for 15 to 18 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Remove pan from oven. Let the cupcakes cool on a cooling rack.

Meanwhile, make the frosting. In a bowl, add cream cheese, powdered sugar and vanilla extract. Beat until light and fluffy.

Pipe or spread the frosting over the cooled cupcakes. Decorate with sprinkles if desired.