Recipes
Peach-and-Raspberry-Eton-Mess

Gluten Free Red velvet cupcakes

Gluten Free Red velvet cupcakes

product_heading_linebreak
Ingredients
  • ¾ cup caster sugar
  • 60g dairy free spread
  • 2 tsp vanilla essence
  • 1½ tsp red food colouring
  • 2 eggs
  • 2 cups gluten free self-raising flour
  • 2 Tbsp cocoa
  • 1 tsp xanthan gum
  • 1 cup Vitasoy Soy Milky Lite
Instructions
  1. Preheat oven to 180C.
  2. In a large bowl, cream together dairy free spread, vanilla essence, red food colouring and sugar with electric beaters. Beat until light and fluffy (approx. 2 minutes). Add eggs, one at a time, beating after each is added and then beat for further minute.
  3. In a large bowl, sift flour, cocoa and xanthan gum and ensure well combined.
  4. Add Vitasoy Soy Milky Lite and sifted dry ingredients to the beaten egg mixture. Mix with a wooden spoon and ensure well combined and no lumps.
  5. Place patty pans into a 12 hole muffin tray. Fill each patty pan with red velvet cake batter to 2/3 full. Place in the preheated oven and bake for approx. 15 minutes, or until a skewer inserted into the centre comes out clean.
  6. Remove from oven and set aside to cool. Dust drinking chocolate on top, ice with chocolate icing, or decorate as desired.
Nutritional Analysis – Amount per Serve
Energy 808kJ
Protein 2.0g
Total Fat 5.3g
Saturated Fat 1.0g
Carbohydrate 35.9g
Sugar 15.4g
Sodium 0.4mg
Calcium 31mg