Red Velvet Cupcakes

15 Ingredients

Number of servings

For the cream cheese icing

115grams full-fat creamcheese
60grams unsalted butter, softened
1/2teaspoons vanilla extract
350grams icing sugar, sifted

1tablespoons xanthan gums
3tablespoons cocoa powder
1tablespoons cream of tartar
85grams unsalted butter, softened
150grams caster sugar
2 large eggs
2tablespoons natural red food colouring
2teaspoons vanilla extract
1teaspoons cider vinegar
3/4 cup buttermilk
175grams gluten-free self-raising flour

Description

These chocolate-flavoured, vanilla-scented cupcakes look stunning with their deep red colour.

Method

Step 1 of 4

Preheat the oven to 160°C (Gas 3). Combine the flour, xanthan, cocoa, and cream of tartar in a large bowl.

Step 2 of 4

In another large bowl, beat the butter and sugar with an electric whisk. Add the eggs, one at a time, whisking between additions. Add half the flour mixture, coloring, vanilla, vinegar, and half the buttermilk. Whisk well. Add the remaining flour and buttermilk. Whisk again for 30 seconds. Divide the mixture between the paper cases so they are two-thirds full. Bake for 40-45 minutes or until the centers spring back when lightly touched. Cool for 5 minutes, then transfer to a wire rack to cool completely.

Step 3 of 4

For the icing, whisk the cream cheese, butter, and vanilla in a large bowl using an electric whisk. Gradually add the icing sugar, a little at a time, until it is all incorporated. Whisk for 30 seconds until really light and fluffy.

Step 4 of 4

Carefully slice and crumble a thin disc from the top of 3 cakes to make crumbs for the topping. Spoon the icing into a piping bag and pipe it in swirls on top of the cakes. Scatter over the cake crumbs to finish.