Michael and Rachel's

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Red Velvet Cupcakes

Updated: 27 Dec 2017

Ingredients

  • 120g unsalted butter, softened
  • 300g caster sugar
  • 2 large eggs
  • 20g cocoa powder
  • 40ml red food colouring (2x packets Dr Oetker red gel)
  • 1 tsp vanilla extract
  • 300g GF plain flour
  • 2 tsp xanthan gum
  • 1/2 tsp salt
  • 240ml buttermilk
  • 1 tbsp white wine vinegar
  • 1 tsp bicarbonate of soda

Cream Cheese Icing

  • 100g unsalted butter, softened
  • 600g icing sugar
  • 250g full fat cream cheese e.g. philadelphia
  • Red sprinkles to decorate

Method

  1. Preheat the oven to 190c and line a muffin tin with muffin cases.
  2. Cream together the butter and sugar until pale and fluffy. Break in the eggs one at a time, beating thoroughly after each addition and mixing in the scrapings from the side of the bowl.
  3. In a separate, small bowl, stir together the cocoa powder, food colouring and vanilla essence to form a paste. Add the paste to the batter, mixing thoroughly, until the paste is completely incorporated.
  4. Sift together the flour, xanthan gum and salt in another bowl, then add the flour to the batter in two batches, alternating with the buttermilk and mixing thoroughly after each addition.
  5. Lastly, in another bowl, mix the vinegar and bicarbonate of soda together by hand and add it to the cake batter, mixing it in until it is fully incorporated.
  6. Spoon the batter into the paper cases, so that they are two-thirds full.
  7. Bake for 18-20 minutes until the sponge bounces back when lightly pressed. Allow to cool for a few moments in the tin, then place on a wire rack to cool completely before you frost them.
  8. To make the icing: beat the butter and icing sugar together until no large lumps of butter remain and the mixture is sandy in texture. Add the cream cheese and mix together slowly until everything is incorporated then increase the speed to medium and beat the frosting until it is soft and fluffy.
  9. Cover the cupcakes with the frosting. You can add a stripe of red food colouring to the inside of the piping bag for decorative effect. Top with red sprinkles.

N.B Made 12 large and 12 small cupcakes.