Gluten Free Red Velvet Cupcake Recipe | Cupcake Jemma | Cake Ideas | baking ideas

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Gluten Free Red Velvet Cupcake Recipe | Cupcake Jemma

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Cake Ideas

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Making cupcakes Gluten Free is not as difficult as you might think. This recipe is SO simple and results in a cupcake just as moist and delicious as a regular cupcake. You wouldn’t even know it was Gluten Free! For more Gluten Free and Vegan recipes check out the ‘Free From’ playlist. Don’t forget to tag us in your photo’s using #cupcakejemma so we can see what you’re up to.

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Recipe – For the Sponge:
135g Soft Unsalted Butter
125g Caster Sugar
110g Gluten Free Self Raising Flour
15g Cocoa
1/4 tsp Salt
1/8 tsp Xanthan Gum
2 Large Eggs
1.5 tbsp Buttermilk
1/2 tsp Vanilla Extract
1/2 tsp Red Paste Colouring
1 tsp Cider Vinegar
1/2 tsp Bicarbonate of Soda

DOUBLE THE RECIPE FOR MORE CUPCAKES:
270g Soft Unsalted Butter
250g Caster Sugar
220g Gluten Free Self Raising Flour
30g Cocoa
1/2 tsp Salt
1/4 tsp Xanthan Gum
4 Large Eggs
3 tbsp Buttermilk
1 tsp Vanilla Extract
1 tsp Red Paste Colouring
2 tsp Cider Vinegar
3/4 tsp Bicarbonate of Soda

For the Cream Cheese Icing:
125g Soft Unsalted Butter
200g Cream Cheese (at room temp)
700g Icing Sugar
Pinch of Salt

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Make your own buttermilk:
Red Velvet Cupcakes:
Vegan Red Velvet Cupcakes:

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28 Comments

  1. Lois Luisa says:

    Id love it if you could do a gluten free victoria sponge and chocolate sponge. My boyfriend is coeliac and I love baking but need better recipes. So happy you posted this just a shame he doesn't like red velvet. Xx

  2. jen rodriguez says:

    PLEASE PLEASE PLEASE MAKE A GLUTEN FREE LEMON CUPCAKE!

  3. Erikk Joseph says:

    So I made these as Jos Luis style mini-cakes (canadian snack cakes, i used silicone egg rings).

    I had to use Bob's Red Mill gluten free all purpose flour (not the 1 for 1) because Dove wasn't cost effective.

    They have a great texture and flavour. They're a little more crumbly than a regular cake i had to be more gentle. But they came out good.

  4. Sherrie Rutherford says:

    Quick question: How would the time differ if I made these as mini cupcakes? They look amazing, by the way! πŸ™‚

  5. kathryn haynes says:

    I have a quick question i need to cover three 10 inch cakes with buttercream and want to know which one would be best to use and make in bulk plz (swiss buttercream, American buttercream, or basic buttercream).

  6. Msalansi Msalansi says:

    Please activate your Arabic translation so everyone can benefit from your creativity.

  7. δ»Ÿζž— says:

    Hello, I have a baking question for the bakers out there. I've got a bag of egg white powder. Was wondering if I can use it to make meringue for macaron?

  8. veronica rosario says:

    Why does Sally always seem to be rushing to speak?

  9. Nihal Nihal says:

    thank u sooo much .this receipe is great .i've tried it ,it's sooo delicious.can u make chocolate cup cake gluten free similar to this .

  10. Ψ΄Ω‡ΩŠΩˆΨ§Ψͺ داري Oum safouane says:

    https://youtu.be/i8FmJjCeLTs

  11. Kelleigh Willocks says:

    Yay. More gluten free recipes please!! πŸ˜„β€οΈ

  12. Sean King says:

    Hi Jemma and Sally I made your red velvet cake the other day but frosted the whole thing in cream cheese frosting it was wanted for the next day so I kept it in the fridge overnight did this cause the cake to be quite dense? As when the sponge layers were cooled they were very light and fluffy. How should I store a frosted cake? To keep it light and moist? Love your recipies thank you

  13. Angela Clothier says:

    What brand vanilla extract is best to buy…. I always seem to buy liquids ones, yours looks really thick. Also it’s used a lot, but very expensive… please help πŸ™πŸΌ

  14. Amanda Long says:

    Where do you get the mixing bowls from?

  15. MAITRY JAIN says:

    Plz share the veg red velvet cake recepie without egg and gulten

  16. R B says:

    Made this today and it is absolutely delicious! So fluffy and I love that the cake is sorta salty / tangy as it balances out with the sweetness of the topping really nicely. Thank you for this recipe. Please do more gf options on the channel.

  17. Sally-Anne Samson says:

    Will this recipe work as a cake? Or will it’s texture change?

  18. Differently Blessed says:

    Hi love your alternative recipes more dairy and gluten free ones pretty please.
    just a quick query you didn't say a oven temp for these cakes. is it the usual 160? please

  19. Jodie Ogrady says:

    Just made these oh sooooooo yummyyyy gluten free of course πŸ˜€

  20. amy swan says:

    How would I convert this cupcake recipe into a cake recipe?

  21. Girluwant2 says:

    My wheat & buckwheat intolerant daughter is thrilled with these!! What a clever recipe… they taste so perfect that we don’t need to make the gluten version ever again! πŸ₯°πŸ˜
    Thank you

  22. Megan Smith says:

    Question! I have found some gluten free one to one flour which already contains xanthan gum. Do I need to add more as this recipe states?

  23. AJ Narantur says:

    I love thos cupcakes i tried them before
    πŸ‘‡πŸ»

  24. Dunnia M says:

    They looks amazing and delicious. πŸ˜‹πŸ˜‹πŸ˜‹πŸ‘ŠπŸ˜˜πŸ™‹β€β™€οΈ

  25. Crusty Dusty says:

    Can I use this recipe for a cake instead of cupcakes?

  26. Alyssa Wood says:

    Ahh can you do a gluten free vanilla cupcake!

  27. Erika Teles says:

    Can I use gluten free quinoa flour or buckwheat flour instead of self raising gluten free flour???

  28. Small Corner says:

    If the flour blend I find has xantham gum already in it – should I still add the 1/8th teaspoon? Ta x

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