Gluten Free Red Velvet Nutella Cupcakes

These cupcakes are deliciously decadent to share with your loved ones this Valentine’s Day! These are gluten free, and come with a little white chocolate chip surprise inside! Did I mention there’s Nutella buttercream frosting? YUM.
Red Velvet Nutella Cupcakes

1/4 cup butter, softened at room temp.
3/4 cup sugar
2 large eggs (1 XL egg)
3 Tblsp unsweetened cocoa powder
1 Tblsp red gel food colouring (if not using gel, use 3 Tblsp)
1 tsp vanilla
1/2 cup buttermilk
1 1/4 cup gluten free flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp apple cider vinegar (white wine vinegar will do)
1/4 cup white chocolate chips

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners. I did mini and regular size.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs. Beat for 3-5mins until they get really light fluffy, scraping down the sides of the bowl as you go.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste (it will be lumpy). Add to the batter and mix on medium speed until completely combined. Scrape down the sides of the bowl as you go to make sure everything gets incorporated.

4. In a large bowl, combine the flour, baking soda and powder, and salt. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour mixture, and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the dash of vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners only half-way up. At this point add 2 or 3 little white chocolate chips.

Top with batter so it comes to the top of the muffin liner. 
Bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

Nutella Buttercream Frosting

1/2 cup butter, softened
1 1/2 cups confectioner’s sugar
3/4 cup Nutella
2 Tblsp buttermilk
1. In a stand-mixer, cream together the butter and sugar until smooth. Add the Nutella until well incorporated, and finally the buttermilk. 
2. Spoon into a piping bag with a starred “flower” tip attached and spoon onto your cupcakes like in the video below!

Elizabeth

Elizabeth

Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.

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