Then quickly transfer the cupcakes to the oven. You hold off adding the dry ingredients until the last moment. The method for these cupcakes uses ingredients in a slightly different order to classic cupcakes and also yields a very wet batter. Perhaps bake a big cake alongside a batch of these little cupcakes to really create a showstopping bake. These cupcakes are an adapted version of my Gluten Free Red Velvet Cake recipe, which is ideal for celebrations. If you can resist the tempation to eat more than one of these in a single sitting then you’ve more willpower than me! Simply delicious little cakey morsels that you want to gobble up as fast as possible. They are so good that you would never guess they are gluten free.
Oh my goodness these gluten free red velvet cupcakes are next level good! The softest, fluffiest chocolate-vanilla flavoured sponge topped with silky smooth cream cheese frosting.
