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Gluten free red velvet cupcakes

I am so excited to tell you that the lovely peeps at Dr Oetker offered to send me some items from their home baking range so I chose a load of items I really wanted to try. First up are two sets of polka dots, one in blue and white and the other in mixed colours. I picked out the red ones from the mixed colours and sprinkled them on to my gluten-free red velvet cupcakes with a cream cheese frosting. Yesterday I took my Diamond Jubilee themed red/blue and white cupcakes to my sister's Diamond Jubilee street party!

A classic striking red sponge cupcake that is moist, with a hint of chocolate flavour, topped with a swirl of cream cheese frosting.

Gluten Free

20 Cupcakes

Method

Red velvet cupcakes

  1. Preheat oven to 165C/325F

  2. Line baking tray with cases

  3. In a large bowl, place the flour, salt, baking soda, cocoa powder and sugar, and whisk to combine well

  4. Beat in the butter, eggs, vanilla and vinegar

  5. Stir in the milk, and mix well to combine. Add red food coloring a drop at a time until the desired color is reached. Ensure mixture is well combined and the colour is even

  6. Divide batter between the cases

  7. Bake for about 25 mins until cakes bounce back when lightly pressed

  8. Place on rack to cool

Cream cheese frosting

  1. Beat the butter until super soft and creamy

  2. Add the cream cheese and beat until well combined

  3. Add the sifted icing sugar and beat until you have a soft, well combined icing

To decorate

  1. Fill a piping bag fitted with a star nozzle with cream cheese frosting

  2. Pipe a swirl of cream cheese frosting onto top of cupcakes

  3. Sprinkle with blue, red and white dots

Ingredients

Red velvet cupcakes

  • 245g gluten free self raising flour

  • 0.75 tsp salt

  • 2 tbsp cocoa powder

  • 198g granulated sugar

  • 6 tbsp butter (unsalted, at room temperature)

  • 2 large eggs (at room temperature)

  • 1 tsp vanilla (extract)

  • 1 tsp vinegar (cider )

  • 240ml milk (semi skimmed )

  • food gel (red)

  • 0.75 tsp gluten free baking powder

Cream cheese frosting

  • 200g cream cheese

  • 400g icing sugar

  • 70g butter (unsalted, at room temperature)

To Decorate

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