Thursday, 24 October 2013

Mindy's Gluten-Free Strawberry Cupcakes

My lovely and talented sister-in-law makes the most delicious gluten-free baked goods! I have sampled these cupcakes several times - and can easily say these are the best gluten-free cupcakes I have ever had.


Mindy's Gluten-Free Strawberry Cupcakes with Whipped Cream Cheese frosting

Prep time: 25 min | Cook time: 20 min | icing 15 min
Total time: 60 min
Yield: 30 cupcakes
4 eggs
2 cup milk
9 tablespoons sugar
8 tablespoons grape seed oil
4 cup white rice flour (i use bob's red mill)
8 teaspoons baking powder
2 teaspoon salt
2 cups finely chopped fresh strawberries (i used my food processor and pulsed about five to six times until i don't see any big pieces)
300g goat cheese or cream cheese
1 stick butter room temp
1 cup powder sugar
1 tea spoon vanilla
or half vanilla bean scraped
Preheat the oven to 425°F.
Line your cupcake tray with paper cups.
In another small bowl, combine white rice flour, baking powder and salt and set aside.
In a medium bowl, mix the egg, milk and grape seed oil with a hand blender.
Fold in the dry ingredients and mix just until combined.
Little lumps are fine to leave.
Fold in finely chopped strawberries.
Using ice cream scoop or icing bag to put the batter into the prepared cupcake liner,
filling each well about 2/3 full. Bake for 13-20 minutes until the edges are slightly browned.
In the mean time, while the cakes are baking, whip up your frosting.
First, whip your butter with paddle attachment.
When it has stiff peak and holds shape, add cream cheese little at a time. Whip until well whipped.
Add sugar at the end just to mix.
Set aside in the fridge until cupcakes cool down.
Take out the cupcakes from the oven.
Let them cool completely to frost them.
Bag your frosting and frost, decorate and munch, munch and crunch! 

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