Gluten free red velvet cupcakes with cream cheese frosting and cake sprinkled on top.
I know red velvet is big thing in America so I thought it about time I give it a go and see what all the fuss is about!
I got a bit rushed when it came to the cream cheese frosting, adding too much cream cheese making it rather wet but still it tasted amazing and actually made a nice change to a usual firm frosting.
CUPCAKES (commonred velvet recipes use buttermilk as a main ingredient, I can't get that around here so just used my basic sponge recipe so if you want a proper, super moist red velvet this recipe may not be for you)
120g self raising gluten free or normal flour (add 1tsp of xantham gum if using gluten free flour)
30g cocoa powder (not hot chocolate powder)
150g butter, softened
3 large eggs
1tsp red colouring paste (I use Sugarflair I buy from ebay)
1. Pre-heat oven to 180oC and prepare a cupcake tray.
2. Cream together butter, sugar and colouring paste until fluffy.
3. Beat in the eggs thoroughly.
4. Mix in the flour and cocoa powder, if the mix is too stiff add a few tbsp of water to loosen. Add this point add more cocoa powder or food colouring to get the colour you desire if need be.
5. Divide into cupcake cases, about 3/4 full then bake for 10-15 minutes or until a toothpick comes out clean.
6. Leave to cool on a rack.
FROSTING (adapted from the Kraft website and will look a lot thicker than mine pictured)
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup butter, room temperature
1 tsp. vanilla
2-3 cups sifted icing/powdered sugar
1.Cream together the butter, vanilla and cream cheese.
2. Slowly add sugar, one cup at a time until you get the sweetness you desire, I don't like to use much as I like to still be able to taste the cream cheese.
3. Pipe or spread onto your cupcakes and add any topping or sprinkles you like.