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