Strawberry shortcake cupcakes

Strawberry picking and creating new recipes is my new all time favorite past time. We live strawberry shortcake and the kids live cupcakes so why not combine the two. My first batch was gluten free for my one daughters pleasure but I forgot she hates strawberries. But still a winning recipe either way

Lets start with the filling 

2 cups of diced strawberries

1/2 cup sugar

2 tbs cornstarch

 Over medium heat place strawberries in the pan stir for 4 minutes the add your other ingredients cooking until it thickens. 

Cupcakes ingredients 

1 2/3 cup gluten free flour (same ratio for all purpose flour)

1 tsp xanthan gum

1/2 tsp baking powder

1/4 tsp baking soda 

1/2 tsp salt

1 cup of sugar

1/2 cup butter again we use almond butter

2 egg whites

1/4 cup yogurt again we used almond yogurt 

3/4 cup of milk we used almond milk 

2 tsp vanilla

Start with dry and add your wet . You will want to use cupcake liners in your cupcake pans for these 

Bake at 350 for about 15 mins

Allow the cupcake to cool. You want to remove a hole in the center of the cupcake. We used a frosting tip turned upside down to make the perfect hole in the cupcake. Fill your hole with your filling in the sauce pan.

Frosting 

We have a few for you to chose from

Whip creme frosting 

1 1/2 cups of whipped creme

3 tbs sugar

1 1/2 tsp vanilla

1/2 cup of filling

Or our butter creme

1/2 cup butter or almond butter

1/2 cup crisco

5 cups powdered sugar

2 tsp vanilla 

1/4 cup of filling

Water Mellon cupcakes

Ever have left over  watermelon from a summer picnic or fruit salad and just don't know what to do with it?

We recently had that same problem. The kids wanted cupcakes and I wanted to make a new kind instead of the same old ones they already love . So I began thinking watermelon cupcakes.

First we need to make a watermelon purée . I did 2 cups of cut up watermelon and a tsp of fresh lemon juice. I puréed it in the blender

Ingredients 

1 1/2 cups of gluten free flour ( all pour purpose  same ratio for non gluten free)

2 tsp baking powder

1 tsp xanthan gum

1/2 cup butter we used almond butter for dairy free

1 cup sugar

1 tsp lemon zest

2/3 cup of your water Mellon purée 

Creme your butter and sugar and slowly add your dryly ingredients, purée and lemon zest

Bake at 350 for around 20 mins

We used a typical butter creme frosting 

1/2 cup butter

1/2 cup crisco

5 cups powdered sugar

1/4 cup of water Mellon purée 

Homemade ketchup

We eat all natural and organic. And yes you can buy organic ketchup in the store but you can simply make your own

1 28 oz can of hole tomatoes ( we use fresh from the garden )

1 medium onion chopped 

2 tbs olive oil

1 tbs tomato paste 

2/3 cup packed brown sugar 

1/2 cup coder vinegar

1/2 tsp salt

Take your olive oil and place in medium sauce pan and sauté your onion till tender about 8 minuets

Then add all your other ingredients in medium sauce pan and stir. Keep over heat for an hour. We then placed our ketchup in mason jars and allowed them to hear seal and cool before storing 

Strawberry lemon aid

We went strawberry picking and ended up with 17 pounds of strawberries so I had to get creative on using them

Here's our homemade strawberry lemon aid and it is so good 

Ingredients 

1 cup of water

1 cup of sugar

Place these in a sauce pan and make a simple syrup. Keep on the heat till all of the sugar dissolves

1 pint fresh strawberries

1 cup fresh lemon juice about 8 lemons 

4 to 6 cups of cold water depending on taste 

Once your simple syrup has cooled slice up your pint of strawberries into a blender and 1/2 cup of water and purée 

In a large pitcher combine 

Your simple syrup, puréed strawberries and 4 to 6 cups of cold water

Mix and serve

We placed ours in mason jar cups for drinking and added a slice of lemon and ice. Perfect for a hit summers day 

Posts coming this week

Strawberry shortcake cupcakes, can't wait to share these with you . I think they are a new family fab. They take a lot of work but the end result is worth it. These and the water melon cupcakes will be available T the Whitney point farmers market this Friday 11-6. And as always they are gluten and dairy free 

Posts later this week

Water Mellon cupcakes from fresh water melon purée . These are gluten and dairy free 

Pink lemon aide cupcakes

Pink lemon aid cupcakes gluten free and dairy free.

Ingredients

2 1/2 cups gluten free flour

1 tsp zanthan gum

1 1/4 tsp baking powder

1 tsp baking soda

1 1/4 cups sugar 

3/4 cup pink lemon aide either drink mix ore made or thawed concentrated 

1/2 cup veg oil

4 egg whites

1/2 cup butter milk now we do 1/2 cup of soy and add a tsp of viniger and allow it to sit for ten minuets 

Red food coloring to make the batter pink 

Blend all ingredients, line cupcake pans and bake at 350 for 15 minutes 

Frosting

We used our usual butter creme ( of course we use almond butter in place of butter) and instead of milk we added equal amounts of pink lemonade with the juice from one lemon