Gluten-Free Strawberry Cupcake Recipe

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Not all strawberry cupcakes need to be filled with gluten. Find out about the very best gluten-free strawberry cupcake recipe with help from a board-certified, holistic health coach with an AADP designation in this free video clip.

Part of the Video Series: Gluten-Free Meals
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Video Transcript

Hi, I'm Marisa Voorhees. I'm a caterer and a party planner, and I do it all gluten and dairy-freely. You can find me at Today, we're making gluten-free strawberry cupcakes. So the strawberry cupcakes that we're going to make, the thing that makes them strawberry is that there is strawberry jam that goes in to that. And then they'll have a vanilla frosting and fresh strawberries on top. We're going to do the cupcakes with the Gluten-Free Pantry vanilla cake mix. The reason that I like this one is I've tried a lot of mixes and tried even making my own formulas, but I find this is really the best one when it comes to making gluten-free vanilla cupcakes. So what we're going to do is we're going to start by putting in the butter. Now, I'm using Earth Balance, so mine are going to be dairy-free as well. But you're welcome to use butter if you prefer butter. And in goes that as well as the mix. So you're going to pour in the mix and the butter and beat those together until they are starting to form a nice little consistency where the butter has creamed into there. Once you've done that, you're then going to add in half a cup of strawberry jam and two eggs and a teaspoon of vanilla. This is based on the recipe from this and the addition of the strawberry jam. So once you've blended the strawberry jam and the butter, the vanilla and the eggs with the mix, your final step before you add them to the cake pan is that you're going to add, I choose to add coconut milk. I find with this mix that coconut milk is quite nice and it gives a consistency almost like a nice moist pound cake. So it calls for half a cup in the recipe, but I find a little but more actually makes a big difference with this mix and it gives a better consistency. So I recommend three-fourths of a cup of coconut milk and you're going to stir that by hand and incorporate that in with the rest of the batter. Once you've done that, it's time to pour them into the cupcake tins and bake them, and you'll follow the directions for baking them on the box. So we have a batch that's already been done, and now it's time to frost and decorate them. Since they're strawberry cupcakes, I'm keeping them a little simple here. We're going with a basic butter cream frosting, vanilla butter cream and my version is both gluten-free and dairy-free and some powdered sugar can gave gluten in it. And then some if you use butter then it makes it non dairy free so my version if both, and if you want the recipe, you can find that on my website at So my other trick is I love to have these little pastry bags and tips. It's worth the investment and the investment is minimal. The little tip is just 99 cents and the little piece that adds it to the bag is also 99 cents. But it goes a long way in making things look fancy. The bags and the tips you can find I get them at Michael's but you can find them at any craft store. So while it looks quite nice to have a whole beautiful strawberry with the green top on it, let's be honest, when we eat a cupcake, the last thing we want is to be pulling a little bit of greenery off of it. So you're going to cut your strawberries in half, place them on top, and voila. Strawberry cupcakes that are gluten-free. Again, I'm Marisa Vorhees, the food sensitive foodie. Thanks for watching, I wish you a delicious day.


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