Gluten Free Strawberry Strawberry Cupcake Recipe!

Ingredients

• Macerated and Puréed Strawberries
• 1 one pound (or a quart) package of fresh strawberries, washed and hulled
• 2 oz. sugar (about 1/4 cup)
• 1 tablespoon Grand Marnier
• 1 tablespoon Framboise
• Cupcake
• 200 grams AP GF flour (100 grams superfine brown rice flour, 50 grams each superfine white rice flour and tapioca flour/starch) (about 1.5 cups)
• 170 grams granulated sugar (heaping 3/4 cup)
• 1.5 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 100 grams unsalted butter, melted and cooled slightly (7 tablespoons)
• 116 grams macerated and puréed strawberries (about 1/2 cup)
• 1 teaspoon vanilla
• 1 teaspoon Framboise
• 3 large egg whites
• Strawberry Buttercream
• 170 grams unsalted butter, chilled room temperature (not hard, not melty) (1.5 sticks or 12 tablespoons)
• 1 teaspoon vanilla
• 4-6 tablespoons macerated and puréed strawberries
• 455 grams powdered sugar, sifted (about 4 cups)
• Topping
• 1 half-pint heavy cream, whipped (1 cup)
• 6-8 fresh strawberries sliced

Instructions

Macerated Strawberries

1. Wash and hull one pound of strawberries, reserving a few for decoration. Cut into small slivers. Add 1/4 cup of sugar, liqueurs, and mix well. Cover and give the container a little shake. Refrigerate at minimum two hours and overnight is better. You want liquid to accumulate. Purée in a small food processor or blender. Don’t strain the liquid. Set aside. You might not use it all and the remainder can be frozen.

Cupcake

1. Preheat oven to 350. Place cupcake liners in a muffin pan (about 12).
2. In a large bowl (stand mixer or hand mixer is fine) weigh flours, add sugar, baking powder, salt, and baking soda. Whisk. In a microwave safe glass container melt butter and cool slightly. Add in vanilla, Framboise and puréed strawberries. Mix. Add egg whites. Whisk to incorporate. Add to dry mixture and beat until fully combined and batter is shiny, about two minutes. Scoop into liners about 2/3 full and bake 15 minutes. Rotate pan and bake about 6 minutes more or just until a toothpick comes out clean. Remove cupcakes to a rack. Cool completely before frosting.

Strawberry Buttercream

1. Whip butter with vanilla and 4 tablespoons of the strawberry mixture until thoroughly combined. Add sifted sugar and mix on low until combined. Add more strawberry purée by the tablespoon until the buttercream looks like frosting. Less is more! Turn mixer to high and whip until light and fluffy. Add more purée if the frosting is too stiff. Pipe or spread onto cupcakes.

Topping

1. Top with a dollop of whipped cream and freshly sliced strawberries.

Source: http://glutenfreecanteen.com/2012/05/16/strawberry-strawberry-cupcakes-gluten-free/