Gluten Free Strawberry Cupcakes
Ingredients
- 1 and 3/4 cups @kingarthurflour gf flour (can use normal cake flour)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3 egg whites, at room temperature
- 1/4 cup sour cream or plain yogurt, at room temperature
- 1 and 1/2 teaspoons @mccormickspice vanilla
- 1/3 cup milk, at room temperature
- 1/4 cup reduced strawberry puree
Preparation
Making strawberry puree
Puree 1/2 lb of strawberries
You should have a little over 1/2 cup
Stirring occasionally, simmer the puree over low-medium heat for 20 minutes or until you’re left with 1/4 cup or a little over 1/4 cup
Allow to cool completely before using in cake batter
Preparing cupcakes
Preheat oven to 350 and line 12 cupcake pan with liners
Whisk together flour, baking soda, baking powder, salt
Beat together butter and sugar on high for two minutes
Beat in eggs for two minutes
Scrape down sides
Add in dry ingredients with mixer on low
Slowly pour in milk until just combined
Whisk in puree
Batter will be thick
Bake for 20-22 minutes
Topping
Top with vanilla buttercream that was food colored and some sugared strawberries
