17 August 2012
It took me three attempts to find the perfect gluten free vanilla cupcake recipe, so when I wanted to make some strawberry flavoured ones for our summer party the other week I decided to just adjust the recipe a little rather than reinvent the wheel. It meant that I ended up with batter for ca. 15 cupcakes rather than the standard 12 that fit in a cupcake or muffin tray, but I just baked the extra 3 in a second batch.
Ingredients (makes ca. 15)
- 125g unsalted butter, softened
- 125g sugar
- 2 eggs, beaten
- 125g plain (gluten free) flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract or 1 sachet vanilla sugar (e.g. Vanillin by Dr Oetker)
- 100g finely chopped strawberries
- 1 - 2 tablespoons milk
- 150g unsalted butter, softened
- 300g icing sugar
- 1 - 2 tablespoons strawberry juice (you can heat a hadnful of strawberries in a pan over a medium heat, then strain them through a sieve to catch the juice, or used frozen strawberries and reserve the juice from defrosting)
- Pre heat your oven to 180°C.
- Cream the butter and sugar together until pale and fluffy.
- Beat in the eggs.
- If you’re using vanilla extract, stir it into your mixture now. If you’re using the vanilla sugar, add that during the next step.
- In a separate bowl, sift the flour and baking powder together (and if you’re using vanilla sugar sift that in too).
- Fold the flour mixture into the wet mixture with a large metal spoon.
- Stir in the chopped strawberries.
- Add 1 - 2 tablespoons of milk until the mixture drops off the back of your spoon.
- Spoon the mixture into a muffin tray lined with paper cases until the cases are half full.
- Bake in the oven for about 15 minutes (check after 10) until the cupcakes are golden-brown on top.
- Leave to cool for at least 10 minutes before removing them from the tin (they’re so soft when they come out the oven that they could otherwise fall apart), then leave to cool completely before icing!
- For the icing, beat the butter in a bowl until soft, then add half the icing sugar until you have a smooth mixture.
- Beat in the other half of the icing sugar, then add 1 tablespoon of strawberry juice.
- If you feel the icing is still too thick, you can add another tablespoon of juice, but since icing sugar is involved proceed with caution as you icing can quickly become to runny.
- Fill the icing into a piping bag (if you don’t have a piping bag you can use a sandwich bag with a corner cut off) and pipe a swirl of icing onto each cupcake. Remember, the cupcakes need to be completely cooled - otherwise the icing will melt!