Monday night I had some good friends over for a little Bachelorette viewing party. It was so nice to have someone to make my comments to that was actually watching the show with me. I'm pretty sure Wor could care less about who I like and dislike and what their chances are and all the other random things I think up while watching the show. It was also just great to get some girl time in!
Now, I can't have people over for a girls night without some great goodies. It just so happens that my friends, Cristina and Stephanie, have Celiac Disease; aka they are gluten-free. Challenge accepted! I decided to go with strawberry cupcakes because when I think of Cristina and her sisters I think of strawberry cupcakes. Always.
I frosted these with Georgetown Cupcakes cream cheese frosting recipe and it goes perfectly. These cupcakes were a hit and I have a feeling many more gluten-free baking experiments are in my future! Lily kept busy licking all the cream cheese frosting off the minis. But she is cute enough that she can get away with it.
Gluten-Free Strawberry Cupcakes
Yield: 12 regular and 12 minis
1 1/2 cups gluten-free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mayonnaise (check the label to be sure it is gluten-free)
1 cup sugar
1 cup milk
1 tablespoon lemon juice
Zest of one lemon
2 teaspoon vanilla extract
1 cup fresh strawberries, chopped very small
Heat the oven to 350 and line a cupcake pan with liners.
In a large mixing bowl whisk flour, baking powder, soda and salt. In a separate mixing bowl combine the mayonnaise, sugar, milk, lemon juice, zest and vanilla until smooth. Combine the wet ingredients into the dry and stir well. Before you add the strawberries into the batter note that if you leave the strawberries as chunks in the batter they will probably sink to the bottom. This was delicious in my cupcakes but some people may prefer the strawberries a little more dispersed. If this is what you want then you might want to take a potato masher to the strawberries and smash them before adding them. Add the strawberries into the batter. Fill the cupcake tins about 3/4 full; you can use a ice cream scoop for this part.
Bake the cupcakes for 20-30 minutes or until the cupcakes are firm to the touch and a tooth pick inserted comes out clean. Remove from oven and let cool.
Cream Cheese Frosting
6 oz softened cream cheese
4 tablespoon softened butter
4 cups powdered sugar
1 teaspoon vanilla
Beat cream cheese in the bowl of a stand mixer on medium speed for about 1 minute. Add in the butter, sugar and vanilla. Stir on low until sugar combines into the wet ingredients. Whip on medium high for 3-5 minutes. Don't skimp on how long you beat the frosting!
Strawberry cupcake recipe adapted from Simply Gluten Free
Cream cheese frosting recipe adapted from Georgetown Cupcakes