Gluten Free Red Velvet Cupcakes

These traditional red velvet cupcakes are topped with an indulgent swirl of vanilla cream cheese frosting and a sprinkling of freeze-dried raspberry pieces. You won’t be able to stop at just one!

Gluten Free Red Velvet Cupcakes

The basics

Preparation Time: 15 mins

Cooking Time: 18-20 mins

Serves/Makes: 14 cupcakes


For the cupcakes

120ml milk or almond milk
2 teaspoons white wine vinegar or cider vinegar
400g Delicious Alchemy Vanilla Sponge Mix
100g unsalted butter or dairy free alternative, softened
10g cocoa powder
2 large eggs
2 generous teaspoons red food paste or gel

For the cream cheese frosting

100g unsalted butter or dairy free alternative
250g cream cheese or dairy free alternative
2 teaspoon vanilla extract
650g icing sugar

For the decoration

Freeze-dried raspberry pieces


Step 1

Pre-heat the oven to 180°C / Fan 160°C. Line some cupcake tins with 14 paper cases. Mix the milk and vinegar together in a small bowl and set to one side for 5 minutes. It should thicken and look slightly curdled.

Step 2

Make sure the butter (or dairy free alternative) is soft, then place the vanilla cake mix, butter (or dairy free alternative), cocoa powder, eggs and red food paste or gel in a large bowl. Add the milk/vinegar mix and beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and mix for a further 10 seconds. Divide the mixture between the cupcake cases, filling three-quarters full. Bake for 18 minutes until risen and springy to the touch. Leave to cool in the tin for 3 minutes before lifting out and leaving to cool completely.

Step 3 – Make the frosting

In a large bowl, beat the butter (or dairy free alternative) with a spatula or electric whisk until it is soft and smooth. Add the cream cheese (or dairy free alternative) and vanilla extract and beat again. Sift in half the icing sugar and mix well until incorporated. Sift over the remaining icing sugar and mix until soft and fluffy.

Step 4

Place the frosting in a piping bag with a medium sized nozzle and pipe round and round until  reaching the centre. Sprinkle with the raspberry pieces or gluten and dairy free decorations and store in the fridge. Eat within 2 days.