Do you love chocolate dipped strawberries? Then this gluten free cupcake recipe will have you baking up a storm.
Course Dessert
Cuisine American
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 8
Calories 244kcal
Author Stephanie Stiavetti
Ingredients
Gluten Free Vanilla Cupcakes:
9largeeggs
1cup plus 2 tablespoonssugar
1 1/2cupsFlour Blend #3(below)
4tablespoonsbuttermelted, (or vegetable oil)
1/2teaspoonvanilla extract
Chef Coppedge’s Gluten Free Flour Blend #3:
3/4cup (5.25 ounces)white rice flour
4cups (14.25 ounces)potato starch
5tablespoons (1.25 ounces)guar gum
1/2cup (3.38 ounces)albumen
Instructions
Gluten Free Vanilla Cupcakes:
Preheat oven to 325°F (163°C).
Grease a cupcake pan and insert paper cups.
Combine eggs and sugar in a mixing bowl and heat over a hot water bath until eggs and sugar are warm, about 120°F (49°C).
Whip egg mixture on high speed to maximum volume. Stabilize mixture by whipping at second speed for ten more seconds.
Sift the flour blend and gradually fold into wet mixture. Stream in melted butter while folding and add vanilla extract.
Fill prepared pans two-thirds full.
Bake until set, about 15-20 minutes. The cakes should spring back when you press the center and a toothpick inserted in the middle should come away clean.
Let the cupcakes cool for five minutes in the pan. Finish cooling on rack (I love these). Once they have cooled completely, frost and top with a chocolate covered strawberry.
Variations: To make chocolate cupcakes, replace 2/3 cup of flour with 3/4 cup of Dutch-process cocoa powder.
Chef Coppedge’s Gluten Free Flour Blend #3
Blend flours until well mixed. Sift three times before using.
Construct the Chocolate Dipped Strawberries:
For these particular cupcakes I dipped the cake tops and berries in a chocolate ganache, because it’s easier to eat than hard chocolate. Just mix up your ganache, dip the top of all of your cupcakes and let them set up for a few minutes before topping with a nice swirl of mocha buttercream frosting. Let the buttercream set up for about half an hour before you add the fruit.
Tip: when you dip the berries in the ganache, dip them heavily so that there’s actually enough to keep it steadily attached to the top of the cupcake! You might to set down a dollop of ganache before attaching the berry to make sure you get the nice overflow effect.
Notes
For nutritional analysis Bob's Red Mills G-F all-purpose baking mix was used.