Name: Gluten free Red velvet cupcakes with Bailey's frosting
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 1/2 cups castor sugar; 2 eggs; 1 1/2 cups vegetable oil; 1 cup buttermilk; 1 tblsp red food colour; 1 tsp vanilla; 1 1/2 tsp baking soda; 1 tsp vinegar; 2 1/2 cups flour; 2 tblsp cocoa; 3/4 tsp salt; 125g unsalted butter; 125 cream cheese; 500g icing sugar (you can reduce this if you prefer something less sweet); 1 tblsp Bailey's liquer

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Happy Valentine’s Day!!

When I first started cooking and baking, the first recipe I perfected was a red velvet cupcake one, it was so good that I often received requests from friends to make these. However, as time passed and I started exploring other recipes I just stopped making these. In fact I have never made these amazing cupcakes for my hubby so I decided to remedy that this Valentine’s Day!

The moist red velvet cake is so light and fluffy but the best part if the boozy cream cheese and Bailey’s frosting!

Let’s get cooking…

Start by creaming together the sugar and eggs until pale, add in the remainder of the liquid ingredients and mix to combine. in a sepearte bowl sift together the dry ingredients and gently incorporate into the wet, careful not to overmix.

Spoon into a lined muffin tray and bake at 180C for 20-25 minutes. Allow to cool.

While the cupcakes cool, mix together the frosting, using a spatula, gently smear each cupcake with frosting, top with dried rose petals to make these extra special. You can also pipe over the frosting if you prefer.

Swaps…

I have used gluten free flour and normal cake flour to make these without changing the ratios and they both turn out beautifully soft.

Gluten free Red velvet cupcakes with Bailey’s frosting

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 1/2 cups castor sugar
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
1 tblsp red food colour
1 tsp vanilla
1 1/2 tsp baking soda
1 tsp vinegar
2 1/2 cups flour
2 tblsp cocoa
3/4 tsp salt
Icing
125g unsalted butter
125 cream cheese
500g icing sugar (you can reduce this if you prefer something less sweet)
1 tblsp Bailey’s liquer

Directions

Cream together eggs and sugar until pale
Add in the remainder of the wet ingredients and mix thoroughly
Sift the dry ingredients and combine with wet
Scoop into a lined muffin tin
Bake at 180C for 20-25 minutes
Allow to cool.
While the cupcakes cool, mix together the frosting
Using a spatula, gently smear each cupcake with frosting, top with dried rose petals to make these extra special. You can also pipe over the frosting if you prefer.