Gluten-Free 2 Strawberry Cupcakes Indulge in the irresistible taste of these gluten-free cupcakes, perfect for two. With a tender and soft crumb, this quick and easy recipe is ideal for empty nesters or a romantic dinner. A delightful end to any dinner. Craving something sweet but don’t want to compromise on your gluten-free diet? Look no further than these delectable gluten-free strawberry cupcakes.
Gluten-Free 2 Strawberry Cupcakes
Indeed, these cupcakes are bursting with flavor and perfect for any occasion. These treats are sure to satisfy your sweet tooth without any of the guilt. In this article, we’ll explore the art of frosting and decoration, share tips for success, discuss how these cupcakes make the perfect gift, and provide some helpful substitutions. So, get ready to indulge in a moist and tender crumb that will leave you and your loved ones wanting more.
Frosting and Decoration
For the perfect finishing touch on these gluten-free strawberry cupcakes, the frosting and decoration play a crucial role in not only enhancing the visual appeal but also adding an extra layer of sweetness and texture. When it comes to frosting, a classic cream cheese frosting or a light and fluffy whipped cream topping can complement the strawberry flavor beautifully. Be creative with your decorations by adding fresh strawberry slices, edible flowers, or a sprinkle of colored sugar for a festive touch. Don’t be afraid to experiment and make these cupcakes your own with your unique frosting and decoration choices.
Tips for Success
To ensure success when making these gluten-free strawberry cupcakes, be sure to follow the recipe instructions carefully, paying close attention to measurements and baking times. It’s also important to use high-quality ingredients, especially when it comes to the strawberries and any extracts or flavorings you might be using. Additionally, allow the cupcakes to cool completely before frosting and decorating to avoid any melting or sliding. By taking these tips into consideration, you’ll be well on your way to creating a delicious and visually appealing dessert that is sure to impress. They make a delightful gift for any occasion.
Why add Vinegar to the Cupcakes
As we explore the various ways to elevate the taste of our cupcakes, another ingredient that often gets overlooked is vinegar. Yes, you read that right – vinegar. But not just any vinegar. If you really want to add a unique and delicious twist to your cupcakes. Of course, apple cider vinegar can be used. However, consider using my Strawberry Tops Vinegar. Not only does it add a tangy and subtle sweetness, but it also brings out the natural flavor of the strawberries in a way that will leave your taste buds craving for more. So next time you’re baking, don’t be afraid to think outside the box and try incorporating vinegar into your recipe – your cupcakes (and your taste buds) will thank you.
They make a delightful gift
If you’re looking for a thoughtful and delicious gift idea, these gluten-free strawberry cupcakes are sure to delight anyone lucky enough to receive them. Whether it’s a birthday, anniversary, or just a special gesture to show someone you care, these cupcakes are the perfect way to sweeten someone’s day. Their beautiful appearance and irresistible flavor make them a delightful present for any occasion. Next, let’s explore some possible substitutions you can make to tailor these cupcakes to your taste preferences.
Gluten-Free 2 Strawberry Cupcakes Substitutions
If you’re looking to customize these gluten-free strawberry cupcakes to suit your personal taste preferences, there are a few simple substitutions you can make. For a different fruit flavor, consider swapping out the strawberries for raspberries, blueberries, or even chopped peaches. You can also experiment with different types of gluten-free flour, such as almond flour or coconut flour, to give the cupcakes a unique texture. Feel free to get creative and make these cupcakes your own by trying out different substitutions to see what you like best.,
In Summary
In conclusion, discover a quick and flavorful dessert option with these gluten-free strawberry cupcakes. Perfect for sharing with a loved one or enjoying as a sweet treat, this recipe is made with cassava flour and is free from refined sugar, offering a delectable treat for any occasion. Needless to say, these cupcakes make a delightful gift or indulgence for yourself and loved ones. Treat yourself to a moist and tender crumb that is sure to impress with this easy and delicious recipe. So why wait? Whip up a batch today and savor every bite of these delectable gluten-free treats. After all, life is short—eat the cupcake.
Gluten-Free 2 Strawberry Cupcakes Chef’s Note
I have added powdered strawberry to add color to the cupcakes instead of food coloring.
Gluten-Free 2 Strawberry Cupcakes
Ingredients:
- 2 tbsp grapeseed oil
- 1/8 cup monk fruit sweetener
- 1/4 tsp vanilla
- 1/4 tsp strawberry tops vinegar or apple cider vinegar
- 1 large egg white
- 3 tsp coconut sour cream
- 1 tbsp almond milk
- 1/4 cup of strawberries
- 1/2 tsp beetroot powder
- 1/8 cup cassava flour
- 1/8 cup almond flour
- *1 tsp strawberry powder
- 1/4 tsp baking powder
- 1 pinch of salt
Directions:
First, preheat the oven to 350°F. Second, add paper liners to a muffin pan. Third, whisk together the oil, monk fruit, vanilla, and vinegar in a small bowl. It should make an emulsion. Whisk in the egg white and sour cream into the oil mixture. Add the strawberries to a small food processor and puree the berries. Set the berries aside. In another bowl, add the dry ingredients. Stir together the cassava flour, strawberry powder, baking powder, and salt. Add 1/2 of the flour mixture to the wet. Finally, add the remaining flour and whisk only until combined. Lastly, fold in the strawberry puree. Divide into the cupcake papers.
Place the muffin tin into the oven and bake for approximately 10 -14 minutes. Allow to cool in the pan for a few minutes before removing to a cooling rack. Allow to cool completely before adding frosting to the tops.
Variation:
Add 1/2 tsp of almond flour to the chopped strawberries before folding them into the batter before baking.
Gluten-Free 2 Strawberry Cupcakes
Equipment
Ingredients
- 2 tbsp avocado oil or olive oil
- 1//8 cup monk fruit sweetener
- 1/4 tsp pure vanilla
- 1/4 tsp strawberry tops vinegar or apple cider vinegar Strawberry tops vinegar recipe is on the blog
- 1 large egg white
- 3 tsp sour cream
- 1 tbsp almond milk
- 1/4 cup of strawberries
- *1 tsp strawberry powder Optional or dehydrated strawberries turned into a powder (for color)
- 1 1/2 tbsp of cassava flour
- 1 1/2 tbsp " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/4 tsp baking powder
- 1 pinch of pink salt
Instructions
- First, preheat the oven to 350 F.
- Second, add paper liners to a muffin pan. combined.
- Third, whisk together the oil, monk fruit, vanilla, and, vinegar in a small bowl. (It should make an emulsion).2 tbsp avocado oil or olive oil, 1//8 cup monk fruit sweetener, 1/4 tsp strawberry tops vinegar or apple cider vinegar, 1/4 tsp pure vanilla
- Whisk in the egg white, almond milk, and sour cream into the oil mixture.1 large egg white, 3 tsp sour cream, 1 tbsp almond milk
- Add the strawberries to a small food processor and puree the berries.1/4 cup of strawberries
- Set the berries aside.
- Stir together the cassava flour, almond flour, strawberry powder, baking powder, and salt.*1 tsp strawberry powder, 1 1/2 tbsp of cassava flour, 1/4 tsp baking powder, 1 pinch of pink salt, 1 1/2 tbsp almond flour
- Add 1/2 of the flour mixture to the wet.
- Finally, add the remaining flour and whisk only until combined.
- Lastly, fold in the strawberry puree.
- Divide into the cupcake papers.
- Place the muffin tin into the oven and bake for approximately 10 -14 minutes.
- Allow to cool in the pan for a few minutes before removing to a cooling rack.
- Most importantly, don't frost the cupcakes until completely cooled
Additions
- Add 1/2 tsp of almond flour to the chopped strawberries before folding them into the batter before baking.
Notes
| Nutrition Facts | |
|---|---|
| Servings 2.0 | |
| Amount Per Serving | |
| Calories 287 | |
| % Daily Value * | |
| Total Fat 18 g | 28 % |
| Saturated Fat 2 g | 12 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 10 g | |
| Trans Fat 0 g | |
| Cholesterol 4 mg | 1 % |
| Sodium 349 mg | 15 % |
| Potassium 277 mg | 8 % |
| Total Carbohydrate 12 g | 6 % |
| Dietary Fiber 2 g | 10 % |
| Sugars 4 g | |
| Protein 15 g | 30 % |
| Vitamin A | 1 % |
| Vitamin C | 22 % |
| Calcium | 9 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Delicious, tender, and soft Strawberry Cupcakes perfect for Spring or Summer.