Whole Living Daily

G-Free Friday: Chocolate Cupcakes with Strawberry Marshmallow Créme

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Cupcakes don't appear to be going out of style anytime soon. This sweet chocolate number topped with a homemade Strawberry Marshmallow Crème is allergen-friendly and will bring a hint of early spring into your kitchen.

Gluten-Free Chocolate Cupcakes with Strawberry Marshmallow Crème

Makes 12

Chocolate Cupcakes

1 teaspoon egg replacer mixed with 3 tablespoons warm water

½ cup sorghum flour

½ cup tapioca flour

½ cup potato starch

1 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon xanthan gum

1 teaspoon salt

½ cup hot coffee (or hot water)

2/3 cup natural unsweetened cocoa powder

½ cup rice milk (or water)

2 teaspoons pure vanilla extract

6 tablespoons canola or grapeseed oil

3 tablespoons applesauce

1. Bring all ingredients, except the coffee, to room temperature. Preheat the oven to 350 F.

2. Whisk together the egg replacer and water until it’s fully incorporated and frothy. Set aside.

3. In the bowl of a stand mixer, mix together the sorghum flour, tapioca flour, potato starch, sugar, baking soda, baking powder, xanthan gum and salt. In a glass measuring cup whisk together the hot coffee and cocoa powder. In a separate small bowl mix together the rice milk, vanilla, oil, and applesauce.

4. Set the mixer to stir and add the three liquid mixtures to the dry ingredients. Mix until fully incorporated, scraping down the sides to combine.

5. Line your cupcake pan and fill each with the chocolate cupcake batter to about 2/3 full.

6. Bake for 18 to 20 minutes, when the a toothpick inserted in the center comes out clean.

7. Cool the cupcakes on a wire rack.

8. Using a paring knife or small spoon, remove the top center of each cupcake (about the size of a quarter and ¼- to ½-inch deep). Fill with the Strawberry Marshmallow Créme (recipe follows).

Strawberry Marshmallow Crème

Strawberry Syrup
This syrup makes lovely marshmallow crème, but can also be used to top ice cream or flavor a smoothie or milk alternative.

Makes about 2 cups

1 cup sugar

2 cups fresh or frozen strawberries, diced

½ cup water (or ¼ cup red wine + ¼ cup water)

1. In a medium saucepan, bring ingredients to a simmer over medium heat. After about 5 minutes, remove the pan from the heat, let cool slightly, and carefully mix syrup with an immersion blender until smooth. Return the saucepan to the stove and simmer until the liquid is reduced to about half, about 15 minutes.

2. Cool to room temperature.

Marshmallow Crème

1 packet unflavored gelatin

¼ cup water

½ cup Strawberry Syrup (recipe above)

2 tablespoons agave nectar

1/8 teaspoon salt

Fresh strawberry slices, for garnish

1. Mix the gelatin and water in a glass bowl and microwave for 30 seconds. Combine with remaining ingredients in the bowl of a stand mixer fitted with a whisk attachment.

2. Beat until the marshmallow crème forms, 10 to 12 minutes.

3. Fill a pastry bag (fitted with a large open tip) 2/3 full with the crème. Pipe the crème into each cupcake and finish with a swirl. Garnish with fresh strawberry.

Photography by Reed Kiely.

Nancy Kohler is a career woman, wife, and mother recently diagnosed with multiple food sensitivities. Shortly after her diagnosis and foray into the world of allergen-free cooking she decided to document her cooking journey in her food blog, The Sensitive Pantry. All of her recipes are gluten-free and many are also vegan and free of eggs and dairy.

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Comments (29)

  • [...] This post was mentioned on Twitter by Whole Living, Gluten Free Edmonton and Florence Penton, Glutenista ®. Glutenista ® said: This week's #GFree Friday on @WholeLiving = #GF Choc Cupcakes w/ Strawberry Marshmallow Creme http://bit.ly/fcKit0 YUM! [...]

  • I love the idea of adding red wine to the strawberry syrup, what a nice way to enhance the flavor of the strawberries.

  • Can't wait to try this recipe, beautiful photo!

  • This recipe is AMAZING!!! This is my first time on the site and this article really helped me see and appreciate how good GOOD food can be! Would love to see more from this chef!

  • What a beautiful recipe! I can't wait to try that strawberry marshmallow creme. Like Sylvie said, I bed the red wine is amazing with the strawberries.

  • This looks like such a fresh, spring like dessert! Can't wait to try them!

  • I love the look of the cupcake, but I'm imagining that strawberry syrup in some Almond milk. Talk about delicious!

  • This is my first time here - and I am thrilled that I found this recipe - it looks delicious and indulgent!

  • This looks GORGEOUS and sounds even better than it looks!! Would LOVE to try these.

  • What fun! I'm thrilled to finally have an exciting cupcake to make for GF friends!

  • These look absolutely lovely! I love the idea of adding red wine into the syrup as well. I can't wait to serve these to my GF friends!!

  • Red wine? Wow, that was a surprise twist to the recipe! Interesting and very creative. Love your colorful photo. Wish my computer screen was a scratch and sniff version. =)

  • What a beautiful cupcake! Love the idea of assing the red wine to the strawberry syrup, I am sure it adds such depth of flavor. I have been a long time fan of The Sensitive Pantry and am so glad you decided to highlight this wonderful recipe here.

  • Oh my goodness, that cupcake looks amazing! I love the strawberry - chocolate combo - it's a classic that's been forgotten!

  • What a gorgeous chocolate cupcake with that amazing strawberry marshmallow creme icing! Like everyone else, I love the idea of red wine to complement the strawberry flavor. :-) The Sensitive Pantry is one of my favorite blogs; Nancy creates such lovely recipes. always

    Looking forward to more gluten-free Fridays!

  • Gorgeous!! I look forward to testing it out with my kids.

  • What lovely looking cupcakes. Plus with just a bit of a flavor change I think I've finally found the topping for my GFSFCFEF Lemon Meringue Pie. Wahoo!

  • These look absolutely delicious!!!

  • You had me with the photo and the chocolate and strawberries. When I got to the red wine, I knew cupcakes still had some time left in the trendy food world. You are a gluten-free genius, Nancy. Oh, and your risotto recipes are my new favs.

  • That is one mighty fine looking chocolate cupcake! Chocolate and strawberry together is a winning combination, and when you fill it with that light and fluffy mousse-like filling and top it with the second mousse-like topping, well, it must be heaven in a cupcake (and those cupcake wrappers are adorable). This is a winner and another example of how you can bake allergen-free and end up with a homerun! Nancy is one of my favorite bloggers and her blog should be a must-read for anyone interested in exploring gluten free eating and cooking and baking.

  • What kind of sugar do you use in your recipes?

  • Wow! What an amazing photograph! And this recipe looks perfect!! Holy Moly! I think I could eat an entire bowl of that Strawberry Marshmallow Creme with a spoon! I have tons of strawberries growing in my garden right now. I cannot think of a better way to use them! This looks so pretty and spring-like!! I will have to make these to take somewhere, otherwise, I could see myself eating the whole batch!

  • Strawberry Marshmallow Creme?! That sounds delicious!!

  • This recipe sounds amazing! I love chocolate and strawberries together and the red wine sounds like a delicious touch that will make the flavors really stand out. I wonder if it might be possible to make the strawberry marshmallow cream vegetarian. Hmmm... you've inspired me. I also love the cupcake liner- what a cute pattern!


  • This recipe looks wonderful Nancy! I absolutely love your frosting recipe. It is unique and looks so light and fluffy! My girls are drooling over the photo right now. They want me to make it right now! ;-)

  • Wow, how gorgeous! And i love that you used coffee - coffee makes chocolate so much better, I think!

  • Author Comment:

    Hi Nancy,
    Here's a response from Nancy regarding the sugar she uses in her recipes:

    Organic cane sugar was used in this recipe. Other sweeteners I use in baking and cooking are agave, maple syrup, and honey. I research and experiment with all different kinds of ingredients to find out which yield the best results in taste and texture--and because I'm naturally curious. Currently, I'm on a quest for coconut palm sugar which has a lower glycemic index number than the others mentioned. 

  • Hi there, do you know if these cupcakes and marshmallow creme would freeze well? I would like to do up some cupcakes for my daughter to have for birthday parties etc and I figured I would do some up, freeze, and take them out as needed.

  • Hi, Joanna. I did freeze a bunch of these cupcakes--with the strawberry marshmallow on top--and was not thrilled with the result. They were OK but not as good as fresh. Sometimes, when you freeze GF foods it changes the texture and moisture just slightly. If I were going to do it again I might bake them a few minutes less (because freezing them tended to make them drier) and pipe the marshmallow on after they defrosted.

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