Enjoy these delicious and gluten-free vegan cupcakes!
Preheat oven to 180 C.
Line a 12 hole muffin/cupcake tray with cupcake liners.
Sift together in a large bowl the flour, sugar, soda bicarb, xantham gum, cocoa and salt. In a separate bowl, mix together the milk, oil, vinegar, vanilla and add to the dry ingredients, mixing well until smooth.
Add red food colouring and mix again until all combined.
Fill cupcake liners 2/3 full and bake in the oven for about 15 minutes, until risen and firm to touch.
Cool in tray for 10 minutes then turn onto a wire rack to cool completely.
Decorate with cream cheese icing and sprinkle with shredded coconut.
Cream cheese icing:
Mix ingredients together until combined.
Recipe from the Experts at Weigh it Up Australia, Julie White, Healthy Food Innovator and Barbara Macciolli, Allergy Friendly Cooking Expert
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