Red Velvet Cupcakes

Makes 8 Cupcakes

Ingredients

• 280g plain gluten free flour
• 1tsp xanthan gum
• 50g cornstarch
• 1tsp salt
• 1 ¼tsp baking powder
• ½tsp baking soda
• 30g unsweetened cocoa powder
• 150g unsalted butter
• 250g granulated sugar
• 3 eggs, beaten
• 1 ½tsp vanilla extract
• 1 ¼tsp apple cider vinegar
• 220ml milk
• red food colouring

Cream Cheese Frosting

• 450g cream cheese
• 50g unsalted butter
• ½tsp salt
• 1tsp vanilla extract
• 570g confectioners' sugar

Poppies

• red and black fondant icing

Method

• Preheat the oven to 350F/180C. 
• Place your cupcake cases in a cupcake tray and put to one side.
• In a bowl, mix together the flour, xanthan gum, cornstarch, salt, baking powder, baking soda and cocoa powder. Set aside.
• In a separate bowl, whisk the butter, granulated sugar, eggs and vanilla, beating to combine well after each addition. Add in the vinegar and a small teaspoon of food colouring. Mix in the dry ingredients until completely combined. The batter should be smooth and fairly thick.
• Pour the cake mixture into each of the cake cases and smooth the top using a wet spatula. Place in the oven and cook for approx. 20 minutes. 
• Meanwhile, you will need to make the frosting. In a bowl, mix together the cream cheese and butter until light and fluffy. Add in the vanilla and salt and mix until combined. Add in the confectioners sugar and mix until light and fluffy. The frosting should hold it's shape but not be totally stiff. 
• Once the cakes have cooked, leave them to cool. Then spoon the frosting onto each one. I usually pat the frosting with a knife or a spatula to give it a "frosty" effect. 
• I then made miniature poppies using red and black fondant icing and placed them on the top.