Gluten Free Red Velvet Cupcakes - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-red-velvet-cupcakes

Posted On: 14th February 2015

Red velvet cake is one of those cakes that has grown so much is popularity, a light chocolate sponge with a distinctive red colouring topped with a fluffy cream cheese frosting. It's not something you see gluten free a lot yet it is fairly simple to make. Bicarbonate of soda and the vinegar are critical to the recipe though so don't think about skipping them, it is what makes a red velvet cake...apart from the colour!

Ingredients

For the Cake
100g margarine
120g caster sugar
2 eggs
1tsp vanilla extract
25g cocoa powder
175g gluten free plain flour
1tsp baking powder
1/2tsp bicarbonate of soda
1tsp red gel colouring
125ml buttermilk
1tsp white wine vinegar

For the Topping
165g Philadelphia (equivalent of 1 tub)
50g butter
150g icing sugar
4tbsp cornflour

Preparation Time: 15 Mins
Cooking Time: 20 Mins

This recipe contains

Dairy, Egg

Method

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

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

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

4. 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.

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

6. 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.

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

8. 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.

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

This recipe makes 12 cakes
Nutritional info per cupcake