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
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