These strawberry cupcakes are my new favorite dessert. They are so too good for me to even describe accurately. I played around with a recipe to find my own variation. I’m new to gluten free baking but was inspired by a recipe that I saw on Pinterest by Mama Knows Gluten Free. I didn’t want to use gluten free flour that isn’t organic and non-gmo. I used a mixture that I made up myself and I’m going to continue to play with this mixture to see what results I can get. But for now, this recipe absolutely did the trick. We couldn’t stop eating them. I made mini and regular size.
Ingredients:
Cake
1 1/2cupsCoconut Flour
1/2cup Tapioca Flour
1/4teaspoon xanthan gum(leave out if your flour already has it)
1 1/2cup granulated sugar
1 1/2teaspoonsgluten-free baking powder
1/2teaspoonsalt
1/2cupbuttermilk(or add 1 tablespoon of white vinegar to milk to make buttermilk. I used some fresh raw cow’s milk in mine and it is so yummy. You can use dairy free alternatives here, too
1/4cupunsalted butter
1/2teaspoonpure vanilla extract
3large eggs, room temperature
1 1/2cups organicstrawberry puree
Strawberry Buttercream Frosting
1cupbutter, softened
1/2cupstrawberry puree
1/4teaspoonpure vanilla extract
1/4teaspoonlemon juice
3cupspowdered sugar
Instructions
Preheat oven to 350° F. Use cupcake liners or spray a with muffin pans with gluten-free cooking spray.
Remove the stems and puree strawberries in a food processor or blender. (I used a 1 lb box and got the exact amount I needed for baking and another 1/2 lb or so for the frosting.)
In a large bowl cream butter and sugar together. Add the pure vanilla extract and mix until fully combined.
Add one egg at a time to the butter mixture and mix until fully combined.
In a medium bowl add the coconut flour, xanthan gum , gluten-free baking powder and salt. Stir to combine the ingredients.
Add the flour mixture to the creamed butter mixture. Mix until fully combined.
Add the strawberry puree and the buttermilk to the cake batter. Mix until fully combined.
Scoop the cake batter into the lined muffin pans.
Bake cupcakes for 20 minutes. Please watch your cupcakes because all ovens are different. Use a toothpick to check and see if the centers are done.
Cool completely before frosting.
Strawberry Buttercream Frosting
In a large bowl cream the butter using a stand-up mixer or hand a mixer. Use a spatula to scrape down the sides of the bowl before adding the next ingredients.
Add the strawberry puree, lemon juice and pure vanilla extract to the butter and mix until fully combined. Use a spatula to scrape down the sides of the bowl before adding the powdered sugar.
Add the powdered sugar one cup at a time. Mix until the frosting is firm.
If you want a firmer frosting, refrigerate the frosting for a few minutes before either piping or spreading on top of the cupcakes.
Cupcakes can be stored in an air-tight container, but keep the frosting refrigerated and frost cupcakes when ready to serve.
