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Mini Gluten-free Red Velvet Cupcakes
12
Feb
| Prep Time | 25 minutes |
| Cooking Time | 15 minutes |
| Baking Pan | Silicone Mini Muffin Pan 12 Cup |
| Makes | 24 |
Ingredients
- 1 cup gluten free plain flour
- 2 teaspoons almond meal
- 1 ½ teaspoon cocoa
- 2 ¼ teaspoons baking powder
- ¼ teaspoon bicarb soda
- ½ cup buttermilk
- ½ cup caster (superfine) sugar
- 60g unsalted butter, melted
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
- 1 teaspoon red food colouring
- Gluten free edible decorations to serve
- 250g cream cheese, softened
- 100g unsalted butter, softened
- 1 ½ cups gluten free icing sugar
- 1 teaspoon lemon juice
Step 1
Preheat oven to 160°C fan forced. Place 2x Silicone Mini Muffin Pan 12 Cup on baking trays.Step 2
Sift flour, almond meal, cocoa, baking powder and bicarb into a bowl. Add buttermilk, sugar, butter, egg, vanilla, vinegar and food colouring and whisk to combine.Step 3
Divide between patty cases and bake on trays for 15 mins or until cooked through when tested with a skewer. Stand to cool for 5 minutes then invert onto a wire rack to cool.
Step 4
Meanwhile, for the frosting place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high for 3-5 minutes or until smooth and combined. Transfer to a piping bag fitted with selected nozzle and chill for 10 minutes to firm up slightly.
Tip:
For a brighter option, add food colour of your choice to mixture before whisking.
Step 5
Pipe frosting onto cupcakes, making sure to clean the nozzle as you go for a clean finish on the icing. Scatter with decorations and serve.
