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Red Velvet Cupcakes

Servings 12 Cupcakes

Ingredients

  • 70 g Butter
  • 50 ml Vegetable oil
  • 170 g Caster sugar
  • 170 g Gluten free self-raising flour
  • 2 tbsp Cocoa powder
  • 1 Egg
  • 100 ml Buttermilk (I made my own using 90ml milk and the juice of half a lemon)
  • 1 tsp Red food colouring

For the cream cheese frosting:

  • 100 g Butter
  • 100 g Cream cheese (Lactose-free)
  • 300 g Icing sugar

Instructions

  • Preheat the oven to gas mark 4 or 180 degrees celsius.
  • In a large bowl, beat together the butter, oil and sugar until it forms a smooth paste.
  • Gradually fold in the buttermilk, egg, flour and cocoa powder until it forms a smooth cake mixture.
  • Add the red food colouring until you have a rich red cake mixture.
  • Line a muffin tin with 12 cupcake cases. Fill each case with the cake mixture until they are filled around halfway. Use the mixture evenly across all 12 cases. Bake for 15-20 minutes, or until a cake tester can be removed cleanly.
  • Leave cupcakes to cool on a wire rack and prepare the cream cheese frosting.
  • Mix together the cream cheese, butter and icing sugar until it has a thick consistency. Insert into a piping bag with a round nozzle.
  • Once the cakes are cool, you need to take the crust off of the top of the cake. Remove a 1p sized circle from the centre using a sharp knife. This will be used as the crumbs to place on the top!
  • Pipe the cream cheese onto the top of your cake (I just piped into the centre until if formed a neat blob!) and sprinkle the crumbs you have leftover (they may need rubbing between your thumb/finger to make them smaller). Place in the fridge to allow the cream cheese to set slightly and enjoy!