Red Velvet Cupcakes (Gluten Free, Dairy Free)
Ingredients
For the cupcakes:
For the frosting:
Instructions
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Preheat the oven to 180 oC
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Beat together the dairy free spread and caster sugar
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Stir in the egg and then beat until well combined
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Add in the food colouring gel and cocoa powder
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Combine the lemon juice and milk and pour into the cake mix
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Add in the flour, xanthan gum, vanilla, baking powder and vinegar
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Beat until light and fluffy, adjust the colouring if you aren't happy with the red shade
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Line a muffin tin with 12 paper cases
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Split the cake mix between the 12 muffin cases
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Bake in the centre of the oven for 20 minutes
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Remove from the oven and allow to cool completely before topping
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To make the frosting beat the butter and icing sugar together until light and fluffy
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Place in a piping bag and generously pipe onto your cupcakes
gluten free baking ideas
