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Mini Gluten-free Red Velvet Cupcakes

Prep Time 25 minutes
Cooking Time 15 minutes
Baking Pan 12 Cup Mini Cupcake Bend and Bake Muffin Tray
Makes 24


  • 1 cup (150g) gluten free plain flour
  • 2 tbs almond meal
  • 1 ½ tbs cocoa
  • 2 ¼ teaspoon baking powder
  • ¼ tsp bicarb soda
  • ½ cup (125ml) buttermilk
  • ½ cup (110g) caster (superfine) sugar
  • 60g unsalted butter, melted
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • ½ tsp white vinegar
  • 1 tsp red food colouring
  • Gluten free edible decorations to serve


Cream cheese frosting
  • 250g cream cheese, softened
  • 100g unsalted butter, softened
  • 1 1/2 cups (180g) gluten free icing sugar
  • 1 tbs lemon juice

Step 1

Preheat oven to 160°C fan forced. Place 2x 12 cup silicon mini muffin trays 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.

Note: 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.


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