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

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.

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