Gluten-free Red Velvet Cupcakes and Cake Pops
-Makes 12 cupcakes or 26 cake pops
So moist and fluffy, you won’t be able to tell these gorgeous red-velvet cupcakes are gluten-free. And the cake-pops made with them - so good you can’t stop yourself from finishing the lot in one go. Enjoy the recipes!
Ingredients for Gluten-free Red Velvet Cupcakes and Cake PopsCupcakes:
1 cup or 142g 1:1 Bob’s red mill GF baking flour 1/2 teaspoon gluten-free baking soda 1/2 teaspoon gluten-free baking powder 2 tablespoons gluten-free unsweetened cocoa 1/2 teaspoon salt 150g granulated sugar 1/2 cup or 125ml vegetable oil 1 egg 1/2 buttermilk (or replace with 1/2 cup flaxmilk + 1 teaspoon white vinegar, let sit 2-3 minutes) 1 teaspoon white vinegar (omit if making dairy-free buttermilk with vinegar) 1 teaspoon gluten-free vanilla extract 2 tablespoons natural, gluten-free red food coloring, optional 1/4 cup plain hot coffee (or hot water) regular muffin tray |
Icing:
(You will need only half this recipe for cake pops and full recipe to ice cupcakes) 113g butter, at room temperature 113g cream cheese, cold 300g gluten-free icing sugar, sifted 1 teaspoon gluten-free vanilla extract 1 teaspoon lemon rind 12 raspberries, for topping Cake pops:
300g gluten-free dark chocolate or white chocolate, chopped 1/4 cup toasted grated coconut 1/4 cup chopped roasted nuts (almonds or pecans) 1/4 cup freeze dried raspberries, crumbled Extra chocolate for drizzling, use white chocolate for drizzling if using dark chocolate as shell and vice versa - chopped 30 wooden skewers Mini muffin trays or styrofoam, for drying cake pops |
Recipe |
For the cupcakes:
For the Icing:
For cake pops:
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