Today I’m going to share with you a recipe for one of my favourite bakes – Gluten Free Red Velvet Cupcakes.
My love affair with Red Velvet Cake started a few years ago when my little sister asked me to make a Red Velvet Cake for her Birthday. I had never eaten or made Red Velvet Cake before, but I was nevertheless happy to oblige – my Mum was less happy when my first attempt erupted all over the oven because I’d used shallow tins and too much bicarbonate of soda… sorry Mum!
It wasn’t until my first taste of Red Velvet Cake I realised what I had been missing – Chocolate sponge flavoured with sharp buttermilk, topped off with cream cheese frosting. What’s not to like?
Making a Red Velvet Cake can be quite time consuming, especially if you are going for the traditional three or more layers, so I’ve adapted my Red Velvet Cake recipe to a more simple cupcake recipe, so that you can get your Red Velvet fix much quicker!
Gluten Free Red Velvet Cupcakes
For the Cupcakes:
100g gluten free self raising flour
10g cocoa powder
100g caster sugar
1 large egg
1 tsp vanilla extract
1/2 tsp red food colouring (gel not liquid)
1/2 tsp cider vinegar
1/2 tsp bicarbonate of soda
For the Cream Cheese Topping:
250g mascarpone cheese
150ml double cream
50g icing sugar
1/2 tsp vanilla extract
Freeze dried raspberry pieces
1) Preheat the oven to 170 degrees C (Gas Mark 3) and a cupcake tray with cupcake cases.
2) In a large bowl sieve together the flour and cocoa powder, then set aside for later.
3) In a separate bowl cream the butter, vanilla extract and sugar together with an electric hand mixer until light and fluffy.
4) Scrape down the sides of the bowl with a spatula. With the mixer on a low speed, add the egg a bit at a time along with a tablespoon of the flour mixture. Once the egg is fully combined, add the rest of the flour.
5) Pour your buttermilk into a measuring jug, then add the red food colouring a little at a time until it turns a turns a deep red – I found about half a teaspoon did the trick, but you may find you need more or less depending on the food colouring you are using.
6) With the mixture on a low speed, add the buttermilk to your cake mixture a bit at a time, keep mixing until all the buttermilk is combined.
7) In a small bowl mix together the bicarbonate of soda and vinegar until it starts to fizz, then quickly fold it into the cake mixture.
8) Working quickly, spoon two teaspoons of the mixture into each cupcake case
9) Bake for 15 – 18 minutes. The cupcakes are ready when they are firm to touch.
10) Leave the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to finish cooling while you prepare the cream cheese topping.
11) Sift the icing sugar into a large bowl, add the vanilla extract and mascarpone then mix with a wooden spoon until the ingredients are just combined.
12) In a separate bowl whisk the double cream with an electric hand mixer until it almost reaches soft peaks, add the mascarpone and whisk for a couple of seconds until it is just combined.
13) Transfer the frosting into a piping bag fitted with a large star nozzle. Pipe the frosting onto each cupcake, then decorate with a sprinkling of freeze dried raspberry pieces.
If you give this recipe a try, or any of the other recipes on my blog remember to take a snap of your creation and share it with me on Instagram, Facebook or Twitter using the hashtag #titchytonbakes.