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Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting
  • Corn Free
  • Dairy Free
  • Gluten Free
  • Nut Free
  • Soy Free
  • Sugar Free/Low
  • Wheat Free

Ingredients: 

150g Gluten Free Plain Flour

100g Buckwheat Flour

1/4 teaspoon salt

20 grams Dutch-processed cocoa powder

115g butter or nuttlex, softened

300g castor sugar or sugar alternative 

2 eggs

1 1/2 tsp vanilla

240 ml buttermilk or dairy alternative

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Method: 

Preheat oven to 180degrees. 
In a medium bowl sift together flours, salt and cocoa. 
In a mixing bowl beat butter until light and fluffy. 
Add sugar and vanilla, beat until combined. 
Add eggs one at a time, beating well between each addition. 
Combine buttermilk and food colouring. 
Add to butter mixture in three batches, alternating with the flour mixture. 
Scrape sides and beat until well combined. 
In a small bowl allow the bi-carb soda and vinegar to froth up. 
Add to batter and fold through. 
Spoon batter into 16-20 patty pans. 
Bake for 20-25mintues until skewer comes out clean. 
Allow to cool in in for 10minutes, remove from tin and allow to cool completely on a rack.

Cream Cheese Frosting

Ingredients 

480g gluten free icing sugar

60g butter, softened

160g light cream cheese, softened

1tsp lemon rind (or lime or orange)

Method: 

Cream butter and cream cheese until light and fluffy. 
Add icing sugar in three batches, beating well between batches. 
Add rind and beat for 2-3minutes until light and creamy. 
Pipe or spread icing on cupcakes. Decorate with gluten free candies.

Recipe submitted by Gluten Free Scallywag 

Source more Gluten Free recipes

 
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