gf chocolate cupcakes with raspberry-blueberry-vanilla swirl buttercream
No worries people, no unicorns were harmed in the making of these cupcakes.

My baby is 11 years old and this is the 2nd batch of gf chocolate cupcakes I made for her birthday.  The first batch was with a simple vanilla buttercream and she brought all 24 to share with her class on her birthday.  Her pal is Celiac as is another child in the class so I made sure to make everything gluten free (and no nuts of course).  My daughter is allergic to nuts and so are several children in the school.

extra shiny bling from colourful dragees. I don’t like their crunch but they sure are pretty

This 2nd batch of cupcakes was for her birthday party on the weekend.  We went to The Luminous Elephant and she and her gal pals made bath bombs, sang karaoke, nibbled on snacks and ate these Unicorn Cupcakes.  

there are no artificial colours in the buttercream frosting! I used organic blueberry and raspberry powders for intense flavour and gorgeous natural colour

Some of the girls were in her class and had tasted the 1st batch; so I asked which they preferred.  They all chimed at once “these!” The frosting tastes SO good!  

I had butterfly pea flower and could have made a blue buttercream too and now I’m slightly disappointed I forgot to use that too. Oh well, 3 colours is enough lol!
In fact, I have green (spinach powder), orange (carrot powder) and red (beet powder) but was hesitant to use veggie flavours because y’know kids might detect the veggies in their buttercream! Maybe next time I’ll be more daring haha!

the tri-coloured swirl effect was so pretty

(adapted from Barefoot Contessa’s “Beatty’s Chocolate Cake”)

  • 1 3/4 cups gluten free flour [I used Namaste gf flour]
  • 2 cups organic evaporated cane sugar
  • 3/4 cups cocoa powder 
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup organic buttermilk [or 1 cup organic milk & 1 tablespoon lemon juice mixed with milk to acidulate]
  • 1/2 cup avocado oil
  • 2 extra large free range  eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 shots espresso in a measuring cup; topped up with hot water to make 1 cup coffee


  • 2 Muffin tins
  • 24 large/extra large paper cupcake liners
  1. Preheat the oven to 350 degrees F. Prepare 2 muffin tins by lining with 24 large-extra large cupcake liners
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. 
  3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the hot coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
  4. Pour the batter into the prepared pans and bake for 30-35 minutes, until a cake tester comes out clean. 
  5. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

  • 4 Cups confectioner’s sugar
  • 3 sticks unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • 1 Tbsp milk
  • 1 teaspoon organic raspberry powder
  • 1 teaspoon organic blueberry powder
  1. In an electric mixing bowl, beat the butter until creamy and smooth
  2. Add the confectioner’s sugar 1/2 cup at a time
  3. Add vanilla extract and gradually add milk until the buttercream is at a consistency that is not too stiff. Continue beating for 5-7 minutes at medium speed until light in colour
  4. Divide the buttercream into 3 different bowls.  In one bowl, add the raspberry powder and mix well until combined.
  5. In another bowl, add the blueberry powder and mix well until combined.
  6. Prepare a large pastry bag by scooping the 3 different coloured buttercreams inside
  7. Pipe/swirl the buttercream on the tops of the cooled cupcakes


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