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