These are SO good! Of course, I love strawberries. I got this recipe from a GFCF cookbook called “Cooking for Isaiah” by Silvana Nardone. She has her own flour blend which supposedly you can sub 1:1 for regular flour if you are not gluten free.
The frosting is a bit runny, so I put it in the fridge first before frosting. Then I pipe on the frosting using a zip lock bag with the corner cut off and I have a Wilson frosting tip I use. I store these in the fridge or freezer. To freeze, place frosted cupcakes on a plate for about 30-60 minutes, just till the frosting is set a little bit. Then, lay them flat in a large zip lock freezer bag. I freeze mine, then defrost them before eating. The frosting looks a little lumpy from putting it in the fridge, but the taste makes up for it. Recipe makes 12-16 cupcakes.
1 ½ cups Silvana’s All-Purpose Flour (or regular flour)
2 tsp baking powder
½ tsp salt (I use sea salt)
½ cup strawberry puree (see recipe)
½ cup rice milk (I use Pacific brand from Woodman’s) – or use regular milk
2 tsp vanilla (check for corn syrup and gluten)
½ cup shortening (I use Spectrum or Tropical Traditions Palm Oil shortening)
1 cup sugar (I use organic from Costco, but any cane sugar like C&H is OK)
2 large eggs, room temp (or 1/3 cup of carbonated water if egg free)
Frosting: If I’m only making 12 cupcakes, I’m able to get by using half of this recipe)
1 cup shortening
2 ¾ cups powdered sugar (Domino or organic)
½ cup strawberry puree (see recipe) – can strain the seeds if you want, but not necessary
¼ tsp salt
Preheat oven to 350 degrees. In a small bowl, whisk together the flour, baking powder, and salt.
In another small bowl, combine strawberry puree, milk, and vanilla.
In a large bowl (I use my Kitchen Aide) and using a handheld electric mixer, beat the shortening on med-high speed until fluffy, about 1 minute. Add the sugar and beat until fluffy, about 2 minutes. On medium speed, beat in the eggs, one at a time, until combined. Alternate adding the flour and strawberry mixture, beginning and ending with the flour, until just combined. Pour the batter 2/3 full into muffins cups. Bake 18-20 minutes, until springy to the touch and toothpick inserted comes out clean. Let cool completely in the pan set on a wire rack.
To make the frosting, in a large bowl using a handheld mixer (I use my Kitchen Aide), beat together the shortening, powdered sugar, strawberry puree, and salt on med-high speed until fluffy. Pipe or spread over the cooled cupcakes. Top with sprinkles (optional). We use India Tree sugar crystals from Whole Foods or order online on Amazon.
1 lb of fresh or frozen strawberries
¼ cup sugar
1 TB fresh lemon juice
Combine all ingredients in a food processor or blender until smooth. My son loves this on his pancakes too. It’s also good on ice cream. Freeze any leftovers.
Silvana’s All-Purpose Flour Blend:
6 cups white rice flour (preferably Bob’s Red Mill)
3 cups tapioca flour (preferably Shiloh Farms, but I use Bob’s Red Mill)
1 ½ cups potato starch (preferably Bob’s Red Mill)
1 TB salt (I use sea salt)
2 TB xanthum gum (preferably Bob’s Red Mill)
Combine all ingredients a large bowl and whisk until combined. Store in an airtight container in a cool, dry place. I store mine in the fridge.