The Home Economics Bit

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Red velvet cake (and cupcakes) is comprised of fluffy chocolate flavoured sponge layered (or topped with) a sweet cream cheese frosting. Food dye is added to create the crimson/scarlet colour we associate with red velvet cakes and cupcakes.

Gluten Free Red Velvet Cupcakes

Gluten Free Mummy
Crimson coloured light and fluffy chocolate flavoured gluten free cupcakes, topped with a delicious cream cheese frosting.
Prep Time 25 mins
Cook Time 20 mins
Course Dessert
Servings 12 cupcakes

Ingredients
  

  • 75 g butter
  • 150 g caster sugar
  • 2 medium eggs
  • 1 tsp good quality red food colouring ensure gluten free
  • 15 g cocoa powder ensure gluten free, sifted
  • 1 tsp vanilla extract
  • 125 ml buttermilk
  • 175 g gluten free self raising flour sifted
  • 1/2 tsp baking powder ensure gluten free
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp xanthan gum
  • 1 tsp rice wine vinegar

For the Cream Cheese Frosting

  • 150 g butter
  • 150 g icing sugar sifted
  • 300 g full fat cream cheese
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 180ºC/160ºC fan. Place12 cupcake cases into a bun tin.
  • In a stand mixer, or using a handheld electric whisk, beat together the butter and sugar until soft and fluffy, and paler in colour.
  • Add the eggs and beat again.
  • In a small bowl, mix together the red food colouring and vanilla extract to form a paste. Add to the butter mixture and beat until the mixture is evenly coloured.
  • Slowly beat in the cocoa powder.
  • Beat in half of the buttermilk and beat, then half of the flour and beat again.
  • Add in the remaining buttermilk and beat. Then add in the remaining flour and beat.
  • Add the bicarbonate of soda, baking powder, xanthan gum and vinegar. Beat again briefly until everything is smooth and incorporated well.
  • Evenly spoon the mixture into the cupcake cases and bake for 20-25 minutes, or until a skewer comes out clean when inserted into the middle of a cupcake.

For the Cream Cheese Frosting

  • Beat the butter and icing sugar together until light and fluffy (approx. 5 minutes).
  • Add in the full-fat cream cheese and beat for about a minute, until smooth.
  • Using a spatula, scrape down the sides of the bowl. Add in the vanilla extract and then beat for another minute, or until you have achieved a thick and smooth, creamy frosting.
Keyword cream cheese frosting, cupcakes, gluten free, red velvet