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Gluten-free red velvet cupcakes
Gluten-free red velvet cupcakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious gluten-free red velvet cupcakes, ideal for a delightful afternoon treat.
Ingredients:
  • 140g unsalted butter, at room temperature
  • 165g caster sugar
  • 8.80 gm vanilla extract
  • 175g plain flour
  • 20.00 gm Cocoa, sifted
  • 6.00 gm gluten-free baking powder
  • 125ml milk
  • 3 tsp red food colouring
  • 50g unsalted butter, at room temperature
  • 200g icing sugar, sifted
  • 20.00 gm Cocoa powder, sifted
  • 1-41.20 gm milk
Instructions:
  • Preheat the oven to 180C (160C fan-forced). Line 12 muffin holes with paper cases. In a large bowl, use electric beaters to mix butter, sugar, and vanilla until pale and creamy. Add the eggs one at a time, beating well after each addition.
  • Combine the flour, baking powder, and cocoa by sifting them together. Then add this flour mixture, along with the milk and food coloring, to the butter mixture. Beat on low speed for 2 minutes or until the batter is smooth and thick.
  • Portion the mixture evenly into the muffin holes. Bake for 20-22 minutes until golden and a skewer inserted into the center comes out clean. Allow the muffins to cool in the tin on a wire rack for 5 minutes, then carefully remove and cool completely.
  • For the chocolate buttercream, in a large bowl, use electric beaters to whip the butter until very pale. Mix in vanilla, sifted icing sugar, and milk until smooth. If needed, incorporate a few more drops of milk to adjust thickness. Frost the cooled cupcakes evenly with the buttercream.

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