Giant red velvet gluten free cupcake

This was the cake I made for Mum’s birthday – she doesn’t like things to be really sweet, so this was a good cake recipe, even though there is a lot of sugar in it, the salt and vinegar tend to balance it out.  The icing was sweet though, it is my favourite icing recipe, so it is the icing of choice.

To make this you will need one of those special giant cup cake moulds – where the base and the top are two separate parts, and you sandwich the two cakes together after baking.  You will also need a mixer on a stand, as the butter and sugar have to be creamed for a while to get the right consistency, so doing this by hand would be very tedious.

Gluten free giant red velvet cupcake

Gluten free giant red velvet cupcake

For the cake:

125 butter, softened and cubed;

325g caster sugar;

2 eggs;

25g cocoa powder;

1 tsp vanilla extract;

1 (approximately 40ml) bottle of red food colouring;

325g plain flour;

1 tsp xanthan gum;

1 tsp bicarbonate soda;

1 tsp salt;

280 ml milk;

1 tsp vinegar.

To sandwich the cake together:

4 tbsp berry jam of your choice;


125g butter, cubed and softened;

1 1/2 cups gluten free icing sugar;

2 tbsp milk;

Colouring of your choice.


I used edible butterflies and hearts, but you can use whatever you fancy.


Preheat a fan forced oven to 160 celcius, 180 if not fan forced.  Cream the butter and caster sugar together and beat until light and fluffy (this could take up to ten minutes).  While the mixer is still going, add the eggs one at a time, beating between each addition.

While the mixer is creaming the eggs and sugar, mix the cocoa, vanilla and food colouring together in a small jug, and once the eggs have been mixed in, add this slowly to the mixer, scraping down the bowl as needed to ensure that the colouring is evenly distributed.

Sift the flour, gum, salt and bicarb in another bowl, and spoon small quantities of this in to the mixture in the mixer bowl, alternating with the milk as required to keep the batter smooth.  Once everything is added, add the vinegar and beat until mixed.

Divide the mixture between both halves of the mould, and bake for 40-50 minutes, or until a skewer inserted in the mix comes out clean.  Keep a careful eye on the moulds, as the top might cook quicker than the bottom so it may need to come out of the oven a few minutes earlier.

Cool on a tray.  You may need to trim the two halves with a sharp knife to get a flat surfaces to sandwich together.  Warm the jam for a few seconds in the microwave to make it spreadable (not too long as you don’t want it to go too runny) and spread over the top of the bottom half, and fix the two halves together


To make the icing – cream the butter and icing sugar together, add the milk and beat until mixed, add whatever colouring you fancy (I thought a pale green might look like the butterflies were sitting on grass) and spread over the top of the cake.