Gluten free red velvet cupcakes

Confession time: I've always made my cupcakes using a packet mix. Even after being diagnosed with coeliac disease, I continued to rely on well-known gluten-free mixes from the supermarket. However, they often resulted in cakes that were a bit dry and dense. 

My good friend Carol was an exceptional baker. One year, she participated in a cupcake bake-off at the Country Women's Association of Victoria's annual fair, where she impressed one of the MasterChef Australia judges, Matt Preston. He was so taken with her recipe that, with her permission, he included it in one of his cookbooks! Carol's approach broke many traditional rules of cupcake making—like not creaming the butter and sugar first. Carol and I often discussed adapting recipes to be gluten-free, and using her basic cupcake recipe as a starting point, I've made various tweaks to produce a consistently moist and light gluten-free cupcake. Sadly, Carol never got to see this recipe, but I think I've "nailed it!"

Red velvet cake recipes usually fall into one of three categories: 

• Use of beetroot juice for colouring

• Use of buttermilk and vinegar, which react together, to bring out the red anthocyanin in the cocoa, resulting in a very moist cake (this doesn't work with Dutch-processed cocoa)

• Use of red food colouring

For consistent results, I've developed my recipe using red food colouring.

My friend Penny enlightened me with a brilliant tip: using an ice cream scoop to ensure all the cupcakes are the same size. Not all ice cream scoops are created equal, however. My "cupcake scoop" has a 45 ml capacity (3 tablespoons, #12), but scoop sizes can range from 8 ml (2 teaspoons, #100) to 250 ml (1 cup, #4).

When it comes to patty cases, the choices are endless. They come in three main sizes: mini, standard, and jumbo. I use standard-size cases, because that fits my tin, and prefer ones made from thicker paper, as this helps prevent the butter from seeping through and staining the exterior. If this does happen, just pop the cooled cupcake into a clean wrapper -double wrapper.

Cooking gluten-free can be challenging due to the inconsistencies between brands in commercially produced flours. After some trial and error, and thanks to tips from Aurelia Lambrechts, I switched to using plain flour with added raising agents instead of self-raising flour with xanthan gum. I strongly recommend checking out Aurelia's page if you're struggling to get the results you desire (https://philosophyofyum.com/bake-perfect-cupcakes-troubleshooting/).

As with most gluten-free bakes, it's important to let these cakes cool in the tin for 5-10 minutes, and then fully on a wire rack. Make sure they're completely cool before storing them in an airtight container to prevent sweating, which can make the wrappers peel away.

Allow your cupcakes to cool entirely before adding icing. While red velvet is traditionally paired with either cream cheese frosting or Ermine buttercream, I've chosen to top mine with rich chocolate buttercream. This icing can be stored in an airtight container in the fridge for up to two weeks, or frozen for longer storage. Allow it to reach room temperature before piping for best results.

A decorated cake with buttercream frosting can be stored at room temperature for up to 3 days.

For all the tips on making these treats, watch my video in the link below the recipe.

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Makes 12

• 200 g plain flour (GF)

• 20 g cocoa

• 230 g castor sugar

• 2 tsp baking powder

• 1 tsp bicarbonate

• 1 tsp xanthan gum

• 1 tsp vanilla

• 1/4 tsp sea salt

• 125 g butter - room temperature and cubed

• 2 eggs (110 g out of shell) at room temperature

• 150 ml milk

• 3 tsp red food colouring

Preheat oven to 150°C fan-forced.

Line a 12 patty tin with paper cases.

Sift together flour, cocoa, baking powder, bicarbonate, salt and xanthan gum into a large bowl. Add in butter and sugar and using an electric mixer, beat on low speed for 1 minute. Add eggs, vanilla and combine well. Combine milk and red food colouring in a jug. Slowly add milk to the bowl, and then on low continue to mix for 5 minutes until pale.

Using an ice-cream scoop (45 ml) to make them even place the mixture into the patty cases (Should fill them about 2/3).

Bake for 35 minutes until a skewer comes out clean.

Allow to sit in the tin for 5 minutes before transferring to a wire rack to cool.

Chocolate Buttercream Icing

• 80 g butter softened

• 260 g icing sugar

• 60 g cocoa

• 1/3 cup milk

• 2 tsp vanilla essence

• 1/4 tsp sea salt

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth, for about 1 minute.

Add the icing sugar and cocoa powder to the bowl and beat until combined. With the stand mixer running on low speed, slowly stream in the milk and vanilla extract then add the salt and continue beating until well combined, scraping down the sides as needed, for about 2 minutes.

Increase the speed to high and beat the icing for an additional 2 minutes. Place into a piping bag fitted with a large star nozzle and decorate your cooled cupcakes.

Updated January 2024