Totally Homemade Strawberry Cupcakes

Strawberry Cupcake Recipe

Gluten-free

This is as simple as possible, no need for extra reading. I hope you enjoy!

Serving: 15-20 cupcakes

Materials:

• Oven or Toaster Oven
• Parchment Paper/Cupcake Liners
• 12-cup Muffin Baking Tray
• Medium Sized Sauce Pan
• Spatula 
• Electric Mixer or Whisk
• 3 Large Bowls
• Immersion Blender or any other Blender
• Knives
• Cutting Board
• Air Tight Container
• Measuring Cups
• Measuring Spoons
• Liquid Glass Measuring Cup (Optional)
• Wooden Toothpick

*This recipe has three parts*

STRAWBERRY COULIS | STRAWBERRY BATTER | STRAWBERRY BUTTERCREAM

Strawberry Coulis Ingredients:
*I would recommend to make this the night before as it takes awhile and should be cooled

• 2 pounds or boxes of strawberries

• 1/4 cup of granulated sugar

• Regular cane sugar or coconut sugar can be used as well

• With the coconut sugar the coulis will be a little darker and take more time to reduce as it is more saturated

• 1 tablespoon of lemon juice

Strawberry Batter Ingredients:

• 4 eggs
• At room temperature 
• Take them out before-hand or place them in a bowl with warm water for about 15 mins
• If you have large eggs use 3

• 1/2 cup or 4 tablespoons of unsalted butter
• Softened
• For this recipe you will need 2 sticks of butter so take them out about 1-2 hours before

• 1 and 3/4 cups of granulated sugar

• 2 teaspoons of vanilla extract

• 2 and 1/2 cups of gluten-free flour
• I used King Arthur 1:1 ratio 
• This flour has xanthan gum included which is necessary for this recipe
• Using different blends leads to different results some more dry and others more wet

• 2 teaspoons of baking power

• 1 teaspoon of baking soda

• 1/2 teaspoon of fine salt

• 1 and 1/2 cups of the strawberry coulis

• All Homemade Buttermilk:
• 1/2 cup of milk
• I did just a little bit more than1/2 cup because the batter for me was a smidge dry
• If dairy-free unsweetened almond milk can be used
• 2 teaspoons of white vinegar
• When done putting the vinegar leave the milk in the fridge for at least 5 mins
• If you don't have white vinegar use 2 teaspoons of lemon juice

Strawberry Buttercream:

• 1 cup or 8 tablespoons of unsalted butter
• Softened
• Make sure the butter is taken out about 1-2 hours prior

• 4 cups of confectioners or powered sugar

• 1 cup or 8 ounces of freeze dried strawberries
• You can crush the freeze dried berries after measured out
• I crushed them finely in a ziplock bag with my hands, but can be done in a food processor as well

• 3-4 tablespoons of milk
• If more milk is needed for the buttercream to look smooth and fluffy feel free to add more tablespoon by tablespoon

• 1-2 teaspoons of vanilla extract

• A pinch of salt

Instructions for Strawberry Coulis:

1. Gather all your ingredients for your coulis first
2. Wash and cut 2 pounds of strawberries into fourths
3. To a blender add your strawberries or if using an immersion blender add them to a glass bowl or Pyrex measuring cup
4. Blend till the berries are liquid alike to a puree
5. Add the 1/4 cup of sugar and 1 tbsp of lemon juice to the "puree"
6. Add the strawberry mixture to a medium sized sauce pan
7. Heat the mixture to a boil on around medium-high heat, then after it boils for 2 mins lower to a low heat
8. Stir often
9. Leave the mixture on the stove till it thickens (stops bubbling), it can take 1 to 3 hours
10. Once done take off heat and store in the fridge in an airtight container overnight or for 2-4 hours before making the batter

Left pic: What the strawberry puree will look like before heated.

Right pic: What the strawberry puree after a boil, on a low heat, and needed to be stirred.

Instructions for Strawberry Cupcake Batter:

1. Preheat your oven to 350° and place cupcake liners in your muffin tin
2. Gather all the ingredients for your batter
3. Prepare your buttermilk
4. Place 2 tsps of vinegar in milk and leave in the fridge for at least 5 mins
5. Place 1/2 cup of butter in a large bowl along with 1 and 1/2 cups of granulated sugar
1. MAKE SURE BUTTER IS SOFTENED
6. Cream the butter and sugar with an electric mixer or with a whisk till fully combined
7. Add 4 eggs to the bowl and 2 teaspoons of vanilla extract
1. MAKE SURE EGGS ARE ROOM-TEMP
8. Mix till fully combined, preferably on a low speed to avoid over-mixing or whisk by hand
9. To another bowl add 2 and 1/2 cups flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoons
10. Mix the four ingredients
11. Add the flour mixture to the wet mixture
12. Fold the two mixes together with a spatula 
13. Add the buttermilk to the combined mixture and combine
14. Add the 1 and 1/2 cups of the strawberry coulis and mix
15. Add the batter to the muffin tin skipping one muffin hole, leaving 6 with batter and 6 w/o to allow even heat
16. Bake in the oven for 22 to 27 minutes
1. Check readiness by sticking a toothpick in a cupcake till it comes out clean
17. Let cool for around 15-20 minutes
1. It will be a little denser than your typical "cupcake"

Instructions for Strawberry Buttercream Frosting:

1. Crush 1 cup of freeze dried strawberries or place in a food processor 
2. Add 1 cup of SOFTENED butter to a large bowl 
3. Cream the butter 
4. Add 1/8 of a tsp and 1-2 tsps of vanilla extract to the butter
1. With a spatula scrape down the sides before adding the 4 cups confectioners sugar 
5. Add the 4 cups of confectioners sugar, 1 cup at a time mixing in between 
6. Add the crushed freeze dried strawberries to the mix 
7. Then add 3-4 tablespoons of milk to the frosting 
8. Frost the cooled cupcakes 
1. I did it with a table knife applying a blob and then smoothing it out 
9. Top the frosted cupcakes with some freeze dried strawberries (optional) 
10. Then enjoy!!

Storage of cupcakes:  

They can be stored in the fridge in an airtight container or with plastic wrap on a plate. Store for up to 1 week  in the fridge or freeze for up to 2 months.

Storage of extra buttercream:

Leave in an airtight container at room temperature if you're going to use it in less than one day. If longer store in the fridge.  It will harden in the fridge, so to bring it back to a soft texture leave the buttercream out of fridge for 3 hours before use again.

This recipe is also up on my Instagram @hannahsgfrecipes

Please go follow and like the post!