|Prep Time||25 minutes|
|Cooking Time||15 minutes|
|Baking Pan||12 Cup Mini Cupcake Bend and Bake Muffin Tray|
- 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 1Preheat oven to 160°C fan forced. Place 2x 12 cup silicon mini muffin trays on baking trays.
Step 2Sift 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.
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.
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.
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.