These gorgeous gluten free red velvet cupcakes are perfect for afternoon tea.


  • 140g unsalted butter, at room temperature
  • 3/4 cup (165g) caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 1/4 cups (175g) gluten-free plain flour
  • 2 tablespoons NESTLE BAKERS' CHOICE Cocoa, sifted
  • 1 1/2 teaspoon gluten-free baking powder
  • 1/2 cup (125ml) milk
  • 3 teaspoons red food colouring
  • 50g unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 200g icing sugar, sifted
  • 2 tablespoons NESTLE BAKERS' CHOICE Cocoa, sifted
  • 1-2 tablespoons milk


  1. Preheat oven to 180C or 160C fan-force. Line 12 x 80ml (…“ cup) capacity muffin holes with paper cases. Beat the butter, sugar and vanilla together in a large bowl with electric beaters until pale and creamy. Add the eggs, one at a time, beating well after each addition.
  2. Sift the flour, baking powder and cocoa together. Add the flour mixture, milk and food colouring to the butter mixture. Beat on a low speed for 2 minutes, or until smooth and thick.
  3. Divide mixture between prepared muffin holes. Bake for 20-22 minutes, or until golden and a skewer inserted into the centre comes out clean. Remove and set aside on a wire rack to cool for 5 minutes, then remove from tin and set aside to cool completely.
  4. To make the chocolate buttercream, place butter in a large bowl, beat with electric beaters until very pale. Add vanilla, sifted icing sugar and milk. Beat until well combined and smooth. Add a few extra drops of milk if too thick. Spread buttercream evenly over cooled cupcakes.