Recipe Book
Ingredients
- 1 1/2 cup
- caster sugar
- 125g
- butter, softened
- 2
- large eggs
- 1 tsp
- vanilla bean paste
- 1 1/2 cup
- gluten free all purpose flour
- 2 tbsp
- cornflour
- 2 tbsp
- cocoa powder
- 1 cup
- buttermilk
- 1 tbsp
- red food colouring
- 1 tsp
- white vinegar
- 1 tsp
- bicarbonate soda
Cream Cheese Frosting
- 30g
- butter, softened
- 60g
- cream cheese, softened
- 1 tsp
- vanilla bean paste
- 1 1/2 cups
- icing sugar
Directions
- Heat the oven to 180 degrees.
- Line 12-15 cupcake pans with inserts.
- Beat butter, vanilla bean paste, sugar and eggs in a small bowl until light and fluffy.
- Transfer mixture into a large bowl and add sifted flours and cocoa.
- Combine buttermilk and food colouring and add to mixture.
- Combine vinegar and bicarbonate soda in a small cup, allow to fix then add to mixture.
- Divide mixture between cupcake pans.
- Bake for 20 minutes or until cooked through, then remove from oven.
- Allow cupcakes to cool for 5 minutes in the cupcake pan before removing to a wire rack to cool.
- For the frosting, mix the butter, cream cheese and vanilla in a medium bowl.
- Gradually add icing sugar and mix well after each addition until complete and frosting is light and fluffy.
- Once the cupcakes have cooled, spread cream cheese frosting over the top.
Notes and Tips
- The icing must be used immediately otherwise it will start to set once removed from the heat.
