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Gluten-free Red Velvet Cupcakes

by sarah (follow)
Baking (86)      Cupcakes (8)      glutenfree (6)      redvelvet (2)     
It is often hard to make gluten free treats taste as good as the non-gluten version but these cupcakes are proof that gluten-free can be amazing. The cupcake itself is full of flavour and light in texture, but slightly more dense than regular cupcakes which I love. The cream cheese icing is the perfect match! Perfect for those who are intolerant or for a party where someone is coeliac amongst the crowd as these will please everyone!

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Makes: 12 servings

1 3/4 cup (245g) all-purpose gluten-free flour
1 tsp xanthan gum (leave this out if your flour already has it)
3/4 tsp of salt
3/4 tsp of baking soda
2 Tbsp unsweetened cocoa powder
1 cup of sugar
3/4 stick (6 tablespoons) unsalted butter, at room temperature
2 extra-large eggs, at room temperature, lightly beaten
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
Red gel paste or red food colouring if you donít have the gel
Just under 1 cup of full-fat milk, at room temperature

For frosting:
2x 250g of cream cheese, softened at room temperature
2 cups (300g) of icing sugar, sifted
120g butter, at room temperature
1 tsp vanilla essence

Preheat your oven to 160 C and line a 12 hole cupcake/muffin pan with cupcake liners.
In a large bowl combine flour, xanthum gum, salt, baking soda, cocoa powder and sugar, Whisk together to combine.
Add the butter, eggs, vanilla and 2-3 drops of food colouring/gel (you will need more if using the liquid colouring and you will need to reduce the milk by how much liquid food colouring you are using i.e. 2 Tbsp of liquid food colouring, reduce milk by 2 Tbsp).
Fold the mixture to combine all ingredients together. (The batter might be a little lumpy)
Add the milk and mix well to combine. Add more red food colouring, one drop at a time until you reach your desired colour.
Divide the mixture evenly between the 12 cupcake liners. Tap the tin on the bench to release any air bubbles.
Bake cupcakes for about 25 minutes or until the cake springs back when lightly touched or a skewer comes out clean. Allow to cool completely before frosting.

For frosting: Beat cheese, butter and vanilla together until all the ingredients are well combined. Gradually add sifted icing sugar until you reach a smooth but fluffy consistency.
Place icing in a piping bag with a star tip and decorate your COOLED cupcakes with a beautiful design or simply smooth over cake.

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