Whole Living Daily

G-Free Friday: Strawberries and Cream Cupcakes

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I love strawberry season! Beautiful, red, juicy, ripe strawberries are abundant right now.  And what could be better than strawberries paired with cream? Well, how about gluten-free strawberries and cream cupcakes? Yes, please!

Light and moist, these strawberry-studded cupcakes are topped with billowy clouds of strawberry-streaked cream. Three more bonuses: they're easy to whip up, they're not too sweet, and they look pretty even if you, like me, are "pastry bag challenged". If you have a good all-purpose gluten-free flour blend you like, simply substitute 1½ cups of that for the rice flour, potato and tapioca starches, and xanthan gum (assuming there is xanthan gum in the blend).

About 30 minutes before baking, bring the eggs, sour cream or yogurt, and butter to room temperature for the best results.

Gluten-Free Strawberries and Cream Cupcakes
Makes 12

2 cups strawberries, hulled (reserve three or four for garnish)
1 cup superfine white rice flour
1/3 cup potato starch (not potato flour)
3 tablespoons tapioca starch
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher or fine sea salt
¼ cup sour cream or Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1 cup cold heavy whipping cream
7 tablespoons unsalted butter, at room temperature
1 cup plus 4 teaspoons granulated sugar, divided
1 large egg, at room temperature
2 large egg whites, at room temperature

Directions

1. Preheat oven to 350 degrees. Line a 12-cup standard muffin pan with liners.

2. Puree 1 cup strawberries in a blender or food processor until smooth. Dice the remaining berries.

3. In a medium mixing bowl, whisk together the white rice flour, starches, xanthan gum, baking powder, baking soda and salt.

4. In a small mixing bowl, stir together the sour cream or yogurt with 1/3 cup of the strawberry puree and vanilla. (Reserve the remaining tablespoons of puree for the topping.)

5. In an electric mixer fitted with a paddle attachment, cream the butter and 1 cup sugar on high speed until light and fluffy, about 3 minutes. Turn the mixer to low speed and add the egg and egg whites, one at a time, mixing well with each addition. Add half the dry ingredients and mix until combined. Add the strawberry mixture, mixing until combined, and finally mix in the remaining flour mixture.  Do not over mix. Remove the mixing bowl from the mixer and use a rubber spatula to scrape the sides and bottom of the mixing bowl, making sure all ingredients are well combined. Gently fold in the diced strawberries.

6. Divide the batter evenly between the prepared muffin cups, filling each almost to the top. Bake for 20 to 25 minutes, or until the tops feel dry and springy and a toothpick inserted in the center of a cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

7. Just before serving (or up to a couple hours ahead), whip the heavy cream with the remaining 4 teaspoons sugar on high until stiff peaks form. Gently fold in the reserved strawberry puree.

8. Dollop or pipe the strawberry whipped cream on the cupcakes. Slice remaining strawberries and garnish on each cupcake.

After 15 years of eating and cooking gluten free, Carol Kicinski founded Simply...Gluten Free to educate and inspire those with celiac disease or intolerances to gluten, dairy, peanuts, grain, and beyond, and to create a community of gluten-free bloggers around the globe. Her cookbook, Simply...Gluten Free Desserts, contains 150 recipes for gluten-free cupcakes, cookies, pies, sweet breads, puddings, cakes, and ice creams.

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