Gluten Free Red Velvet Cupcakes

Place the margarine and caster sugar in a large bowl and cream together with a whisk.

Add the eggs and vanilla to the creamed mix and beat in well.

Sieve in the cocoa power, gluten free plain flour, baking powder and bicarbonate of soda and beat in until well combined.

Add the red food colouring (gel is preferable, liquid tends to leave an aftertaste and thin the batter more) along with buttermilk and vinegar, stir though and keep mixing until smooth and all combined together.

Line a cupcake tin with cake cases and fill the cases around 3/4 full with the mix.

Place in an oven preheated to gas mark 4/180c and back for 20-25 mins until the tops have darkened and they are firm to the touch.

Remove from the oven and allow to cool fully before frosting.

To make the frosting, place the cream cheese, butter and icing sugar in a bowl and mix together using an electric whisk. If thick and stiff (and at a pipeable consistency), the cornflour can be skipped. If the frosting is too thin, add the cornflour 1tbsp at a time, beating in to thicken the frosting, check between each spoonful if it is at a consistency that you can pipe it, once that is reached then there is no need to add more.

Load the frosting into a piping bag and swirl on top of your cupcakes. Sprinkle over cocoa powder and icing sugar to finish.