Red Velvet Love Heart Cupcakes

• 200 g Gluten-Free Plain Flour
• 0.5 tsp Xanthan Gum
• 2 tbsp Cocoa Powder
• 200 g Caster Sugar
• 2 Eggs, large
• 250 ml Buttermilk
• 125 ml Vegetable Oil
• 165 g Cream Cheese, softened
• 84 g Unsalted Butter, softened
• 352 g Icing Sugar, sifted
• 1.75 tsp Vanilla Extract, divided (1 tsp for batter, 0.75 tsp for frosting)
• 1 tsp Baking Soda
• 0.5 tsp Salt
• 1 tbsp Red Food Colouring
• 1 tsp White Wine Vinegar
• 12 Love Heart Sweets, for decoration

Instructions

1. 1
   Preheat your oven to 170°C (325°F). Line a 12-cup muffin pan with cupcake liners.
2. 2
   In a medium bowl, sift together the flour, xanthan gum, cocoa powder, baking soda, and salt. Set aside.
3. 3
   In a large bowl, whisk together the sugar and vegetable oil until well combined.
4. 4
   Beat in the eggs one at a time, mixing well after each addition. Stir in the buttermilk, red food colouring, vanilla extract, and white wine vinegar until the mixture is smooth and uniform in colour.
5. 5
   Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix.
6. 6
   Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full (approximately 1/4 cup per liner).
7. 7
   Bake for 20 minutes, or until a skewer inserted into the centre comes out clean.
8. 8
   Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 20-30 minutes).
9. 9
   Meanwhile, in a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
10. 10
    Beat in the vanilla extract until combined.
11. 11
    Gradually add the sifted icing sugar, one tablespoon at a time, beating on low speed until incorporated.
12. 12
    Increase the speed to high and beat until light and fluffy.
13. 13
    Once the cupcakes are completely cool, pipe the cream cheese frosting onto each cupcake using a piping bag fitted with a star nozzle.
14. 14
    Top each cupcake with a Love Heart sweet.