Gluten Free Red Velvet Cupcake Recipe & How-To | Cupcake Jemma
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- Опубліковано 16 лис 2024
- 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: • Buttermilk Recipe | No...
Red Velvet Cupcakes: • Perfect Red Velvet Cup...
Vegan Red Velvet Cupcakes: • Vegan/plant Based Red ...
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the passion she has towards baking and the smile on her face is just so great! awesome video!
:D
WOW!! So excited to try this recipe!! I've been gluten free for 6 years due to an intolerance and I find it difficult to find the right consistency with gluten free baking. Thanks Jemma and C&D team!
The Gluten-free Girl website was my saviour when I had to go gluten-free some years ago. glutenfreegirl.com/a-guide-to-gluten-free-baking/
I appreciate that Sally uses something to put her used tools on instead of directly putting them on the table.. 🥰 little things 😁
@Stacy Camacho Cooking 101 is to be clean and organized.. not a 'little thing' in a professional kitchen and Sally is a pro.
@@sparklebox11 yes, i know that.. but i have seen bakers here in UA-cam that would put the used utensil directly on the table.. and i said "little things" not to demean the practices of a professional kitchen, but rather saying that i appreciate that "gesture" or practice that Sally and other bakers do.
In the US, Bob's Red Mill 1/1 GF baking flour works beautifully in every one of Cupcake Jemma's recipes I have tried, and I have tried a LOT! Nothing but complements, usually the first thing gone when I take something to a meetup, etc. These recipes are gold. I've actually never even had to add xanthan gum, it works so well!
Thankyou for this. My sis in law suffers from coeliac disease and feels so sad she can't eat my cakes anymore so I'm always on the lookout for some great GF recipes I can make for her. So thankyou!
Wahoo!
Hello! Sorry for being 2 years late 😂, but I thoroughly reccomend Phil Vickery’s cookbook- essential gluten free. The cakes are delicious and I’ve only ever had compliments. There are also some lovely savoury dishes, including vegetarian. :)
Sally's egg cracking skillss!!! ❣️❣️Amazinggg 🤩🤩💖
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! 🥰😍
Thank you
We've tried the GF red velvet cupcakes when we came to London for a sister weekend last February, and my sister who is Gluten Free intolerant is going to be delighted when I will translate her the receipe in French, thank you !!
I made these for a client who is gluten free. I’ve never successfully made gf cake before and these came out beautifully! I used 1:1 gf ap flour and didn’t have xanthan gum. But tried to follow the rest of the recipe. Conversion to imperial from metric was a challenge but the results were fantastic! My client loved them!
Loving the video, great to see other members of the team host some too, well done Sally! 💜🍰
I absolutely love cupcake Jemma and the team. You all are awesome. Thank you for sharing so much of your passion and knowledge. I love how professional and clear you are.
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.
I TRIED THIS AT THE SOHO SHOP AND MY EYES ROLL BACK AND I TOUCHED THE CLOUDS OF HEAVEN- so as someone who is heavily allergic to gluten, this was just amazing xxx
your hard work and passion and positivity are only a few of the many reasons I keep coming back to these videos. SO glad you work with Jemma and a wonderful team every day. :)
Looking with a chemist's eye here. Mixing bicarb with vinegar is a bit pointless... you're making it react and create CO2 basically in water, it escapes and it won't help the cake rise. If you add the bicarb first into the batter and then add the vinegar, the gas bubbles will be trapped in the batter as it is so dense and they'll expand while baking. You might see some effect with your method because the bicarb is in excess and it will decompose in the oven anyway but why then add an unnecessary step?
You’ve got us thinking! We’ll try all the ways and let you know but mixing the two first is something we incorporated into our first red velvet recipe and it’s worked for us ever since. Perhaps it lets just the right amount escape before combining? Watch this space!
Many recipes using bicarb dissolve it in the liquid, eg milk. I'd probably dissolve it in the buttermilk (still going to activate the bicarb, but not as fast, and is also common in recipes) and add it last. The vinegar I think is here more for the tangy flavour aspect. There is also raising agent in the gluten-free flour mix Sally uses, so they're not relying just on the bicarb for lift.
I was just about to address a question to Sally or Jemma about what would happen if they incorporated the bicarb at the same time as the other dry ingredients and the vinegar together with the buttermilk. Haha! I do wonder too how my hypothetical method would affect the overall taste as the delay of the addition of the bicarb means the bicarb would react with the cocoa powder (assuming that it is pure cocoa, not dutch-processed). In any case, I think almost all American recipes do call for the addition of the bicarb and the vinegar together at the end.
Your egg cracking skills are amazing Sally
Sally, your on-camera skills are reaching ninja pro level!
T Mackie that’s the best compliment I’ve ever gotten 😍
Good job Sally, another great tutorial.
Thank you so much! I am a Coeliac so I can’t eat gluten at all. Your recipe saved me 😄😍
Thanks for putting the link to the recipe with gluten in the description!
1:45 that simultaneous egg crack!
Haha, it took ALOT of year of egg cracking to perfect it
Just when I thought a one handed egg crack was impressive there's simultaneous one handed egg crack! Serious kitchen skills!
Legendary in my opinion.
I so needed this! I have been a subscriber for years and was just diagnosed with celiac disease. I’ve been trying to figure out how to make your amazing recipes gluten free.
Great job Sally. You are joy to watch.
Thank you sooo much !! Hi m baking these bad boys tomorrow! Just showed my husband and he can’t wait to finally get some home baked treats xxx
I had one of these in the shop on Tuesday, it was yummy! I also had one of your vegan Biscoff cupcakes 😋✨
I simply adore Sally.
Walter Costa Filho 🤗
Love seeing different options on here!
I’m gonna try these tomorrow and I’m so excited to see how it will work
Sally you are so cute!! You joy is contagious ✨
Thankyou so much for doing gluten free baking my partner and mother in law are not allowed gluten products at all I now do gluten free baking for them and also share recipes with my mother in law for her to try also xxxooo
hey cupcake jemma loving your recipes they look yummy lots off love xxxx
I'm loving it
Thanks for the gluten free recipe. Keep them coming please.
I made it and it was more than perfect ❤
Yay. More gluten free recipes please!! 😄❤️
lovely bubbly Sally. try throwing some xanthum gum down the drain, it wraps around everything...most cakes already gluten free-ish ...you guys are pros...sometimes eggs, cornstarch, irish moss are more than enough. My gift to you xxx
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
Thanks for listening! My gf is gf and I’ve stopped baking! So this is perfect x
Always the best!!
Great job looks delicious!!
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
You're so super efficient x
It’s Cookie Sally! 👏🏾👏🏾👏🏾❤️❤️❤️
David Kitaura 🤪
Sally you are utterly charming and lovely to watch!!!
This is great, can you share a gluten free vanilla cupcake recipe, or can I use this and remove certain items such as cocoa powder? Thanks
Thank you for the recipe
Happy new Year to you all
These Cupcakes looks so delicious 💕
Love the channel. Got a geo cake to make for my wife. Any chance you could put a video up on a whole cake or even just a tutorial for the geo candy?
Good job, Sally.
In the USA there is a great company called Cup4Cup. Superior gluten free flours. In the FAQ section there are instructions on how to make their flour self raising.
At what temperature did she bake those cupcakes❓??? She hasnt mentioned it in the video!
YESS HELP!!!!
You got that yummy yummy yummy cake 😍😍
Oh my goodness, that looks amazing! I'm so excited to see a gluten-free recipe for red velvet cupcakes! (Okay, I haven't actually seen the recipe itself yet, but the video makes then look SO tempting!) Question: is it possible to use this same recipe to make a cake? If so, how would the time and/or oven settings be different? You guys are fantastic! 💕
I feel badly for Jemma, but hasn't Sally blossomed in front of the camera(s)?
#FriendsMakeTheWorldGoAround
Sally will take over. Jemma will fall.
..joking btw
Very nice recipie! They looks soo yummy and tasty! Gemma wen we se you in your videos!? 😅 Is very nice all your producs in your website! All the best for that! 👍👏🍫
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
Delicious!!
They looks amazing and delicious. 😋😋😋👊😘🙋♀️
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.
What can I substitute egg with for best results?
I love it you are the best
Thank you Sally your awesome ❤️. Love your videos.
Renee R thank YOU for watching
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 .
Just made these oh sooooooo yummyyyy gluten free of course 😀
That looks very interesting. I am definitely going to try this gf recipe. May I please know at what temperature to bake these?
Very nice, thanks. Hurray for using a Kenwood mixer for a change.
Looks yum!
Thank you so much for this video, I have a gluten free intolerance and it can be really frustrating (especially as i am a student and stuff can be expensive) 😊
Yesss!!! Thank you!!!!!
Thanks for sharing the brand and type of gluten free flour, I wouldn't have a clue where you start otherwise.
They look great. I've tried to make a gluten free cake twice and both times the texture has been 'grainy'. As if the xantham gum hasn't mixed in/dissolved or whatever its supposed to do. It looks the same brand as you have in the video and I also used the same brand flour. What am I doing wrong? I'll definitely try these cupcakes though as I love red velvet x
Hiya how much baking powder would i need for this recipe please as i only have plain gluten free flour tia x
Think someone forgot to change the video title 😂
That was me, DOH!
Merci pour ta recette
Great video jemma
Thank you very much for this! I have a question: why does my sponge cake sink in the center at the end of the baking time? I also make them GF and follow Jemma's recipe. Thanks!
One possibility is that you’re overmixing your batter. That’s usually the case for me
Yup! Probably too much mixing. This will create loads of air....but then there won’t be enough structure to hold it.
@@mindfulbaking you guys are AMAZING! I just baked a cake today and I reduced the time of the beating butter and sugar and it totally worked! Perfectly flat. Thank you SO MUCH!
Quick question: How would the time differ if I made these as mini cupcakes? They look amazing, by the way! :)
Ahh can you do a gluten free vanilla cupcake!
I can’t find self rising gf flour where I live in the U.S. what do I need to add to the mixture to make up for this? I have both your sets of nozzles and your cookbook.... can’t say enough good things about them. It takes a while for them to get to the western U.S., but they’re well worth the wait! Anxious to see your video on how to properly use them.
Thanks Ellen! We’ll have a nozzle tutorial up next week!
Baking powder. As long as it’s gf.
Yeeeey!!!👏👏
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).
Hi could you do a list of tools and basically ingredients from a new baker to get started with please?
Jenny Cull where abouts as I have looked
I think this is it ua-cam.com/video/nSxpnisWnl8/v-deo.html 😊
How do you clean your equipment for GF bakes ?
Thoroughly! But we don’t run a dedicated GF section so all our products may contain traces. It’s a full-on proposition to do otherwise.
Can I use this recipe for a cake instead of cupcakes?
can I use this recipe to make a gluten free 8 inc cake ? thanks
If the flour blend I find has xantham gum already in it - should I still add the 1/8th teaspoon? Ta x
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?
Just incase your not aware you say 115g of gluten free in the description it says 110g xx
I love thos cupcakes i tried them before
👇🏻
Yummy 🤤
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?
i have same question 🤔
Which oven temp do you put it in and can you do it without hand mixer?
Hi Jemma love ur vids ❤️❤️❤️
Plz share the veg red velvet cake recepie without egg and gulten
Can I use gluten free quinoa flour or buckwheat flour instead of self raising gluten free flour???
Will this recipe work as a cake? Or will it’s texture change?
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 🙏🏼
How would I convert this cupcake recipe into a cake recipe?
How long will the cream cheese keep on top? As often I read you can’t have it out for me than 4 hours. X
Do you ship your merchandise to the US?
Your gluten free cupcake recipes are amazing! Along with the vegan cupcake recipes! But do you have any gluten free, vegan cupcakes recipes all in one? 😵💫
Will they keep for more than a day? Any gf recipe I've tried has turned to a gritty chalky texture in 12+ hrs.