2.08.2016

Strawberry Cupcakes {dairy + gluten free}

As a little girl with a birthday less than a week before Valentine's Day, I recall always wanting a strawberry birthday cake. I loved the pink Funfetti frosting that came with coordinating sprinkles and my mom even had the heart-shaped pan to make it super festive.

Although my tastes have changed some over the years, strawberry is still in my top five. I almost always end up making a cake or dessert of some sort for my own birthday (a blessing and a curse when you love to bake and a have restricte diets). Previous front-runners have included Strawberry Lemonade and Orange Creamsicle cupcakes. This year instead of trying something new, I decided to go back to basics and make one of my all-time favorites.

Strawberry Cupcakes with Strawberry Buttercream {dairy + gluten free} by Making it Milk-free




Strawberry Cupcakes {dairy + gluten free} 

Cupcakes:

  • 3/4 cup almond milk (or other dairy-free milk)
  • 2 Tbsp white vinegar
  • 3 cups frozen strawberries, thawed
  • 2 3/4 cup gluten-free all purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum (omit if your flour blend already contains it)
  • 1/3 cup canola oil
  • 1/3 cup shortening or dairy-free butter substitute, softened 
  • 1 tsp vanilla extract
  • 3 eggs, at room temperature
Preheat oven to 350 degrees (you will decrease the oven temperature to 325 when you are ready to bake the cupcakes). Line a cupcake pan with foil or paper liners. 

In a small bowl, combine the almond milk and white vinegar (this creates a buttermilk substitute). Set aside. 

Place thawed strawberries in a blender or food processor and blend until pureed. Measure out one cup of the puree. Reserve the remaining puree for the frosting. 

In a large bowl, sift together the gluten free flour, sugar, baking powder, salt, baking soda, and xanthan gum (if using). Set aside.

In the bowl of a stand mixer, combine the canola oil and shortening. Add the strawberry flavor (if using) and vanilla extract and mix. Add the buttermilk mixture and 1 cup of strawberry puree. Continue mixing on low speed and add the eggs one at a time. Once the eggs are incorporated, gradually add dry ingredients and mix until just combined. 

Using a 1/4 cup measure, fill each well evenly. Decrease oven temperature to 325 degrees and bake for 30 minutes. Remove from oven. When cupcakes are cool enough to handle, remove from the pan and place on a wire rack to cool completely. While cupcakes are cooling, make the Strawberry Buttercream-Style Frosting (below).

Strawberry Cupcakes with Strawberry Buttercream {dairy + gluten free} by Making it Milk-free

Strawberry Buttercream-Style Frosting:

  • 4 cups powdered sugar
  • 1 cup shortening
  • 1/2 cup strawberry puree (left from recipe above)
  • 1/4 tsp salt
Place the powdered sugar and shortening in the bowl of a stand mixer. Start out mixing on lowest speed. Gradually pour in half of the strawberry puree while mixing. Once the ingredients begin to combine, increase mixer speed to medium and continue adding the puree until it reaches a fluffy consistency. (If the consistency is too thin, add more powdered sugar. If it is too thick, you can add water or dairy-free milk by the teaspoon until desired consistency is reached.) 

Add salt and increase mixer speed to high. Beat on high for about 5 minutes to incorporate air and increase the fluffiness. Fill a piping bag or disposable plastic bag fitted with a large icing tip with half of the frosting. Frost the cooled cupcakes generously. Add sprinkles. Store cupcakes in an air-tight container in the refrigerator for up to 5 days. 


Strawberry Cupcakes with Strawberry Buttercream {dairy + gluten free} by Making it Milk-free

Strawberry Cupcakes with Strawberry Buttercream {dairy + gluten free} by Making it Milk-free

Strawberry Cupcakes with Strawberry Buttercream {dairy + gluten free} by Making it Milk-free

Strawberry Cupcakes with Strawberry Buttercream {dairy + gluten free} by Making it Milk-free

Strawberry Cupcakes with Strawberry Buttercream {dairy + gluten free} by Making it Milk-free

Strawberry Cupcakes with Strawberry Buttercream {dairy + gluten free} by Making it Milk-free


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