Tuesday, July 12, 2011
Strawberry Cupcakes revisited
Wanting more variety of ingredients and less potato starch, I played with the strawberry cupcake recipe I recently posted. This recipe is a definite improvement and won approval by family members. Sharing with neighbors later today...
Preheat oven to 350 degrees.
This recipe makes 16 cupcakes. You will want to line your muffin tin with paper liners.
In a mixing bowl, whisk together the dry ingredients:
1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup potato starch
1/2 cup cornstarch
3/4 organic cane sugar
1/4 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons xanthan gum
2 tablespoons sunflower oil
1 tablespoon honey
1 cup "squished" fresh organic strawberries (about 2+ cups whole, cleaned strawberries)
2 teaspoons organic vanilla extract
Beat on medium speed until batter is smooth and fluffy. Evenly distribute batter between the 16 paper-lined cups. Let batter rest for a few minutes and then bake in preheated oven for 20-25 minutes until golden and firm. It's better to leave oven door closed during baking, so cupcakes don't fall. They should be tender and springy. Remove from tins and onto cooling rack immediately. When cooled, frost with recipe below:
In a mixing bowl:
1/2 cup Spectrum organic shortening
1 teaspoon organic vanilla extract
2+ Tablespoons "squished" strawberries
2 cups organic powdered sugar
Beat on medium high until frosting is smooth and creamy. If not spreadable, add a little more squished strawberry juice. Enjoy!
*You can frost these cupcakes and then store in an air tight container in the freezer. Take out how many you need, thaw for a short time and they're ready to serve.