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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


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


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


480g gluten free icing sugar

60g butter, softened

160g light cream cheese, softened

1tsp lemon rind (or lime or orange)


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 

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