Wednesday, May 9, 2012

Strawberry Lemonade Cupcakes

So, this was my second strawberry baking experiment, at first I wasn't sure about the texture of the cupcakes...they are more like a sponge cake then a regular cupcake.  But, once they fully cooled they were much better.  So, let the cupcakes cool!  

This month is Celiac Awareness Month and the American Celiac Disease Alliance is hosting 'Cupcakes for a Cause' to help raise awareness.  We are supposed to share a photo of our cupcakes with the number of cupcakes the number of years we've been gluten free. I've been gluten free for just over 1 1/2 years (so have my boys):

Strawberry Lemonade Cupcakes

2 cups GF flour blend
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup sugar
1 cup strawberry puree
1/2 cup canola oil
1 teaspoon vanilla
1 tablespoon lemon zest
1/3 cup lemon juice
1/3 cup water

Line muffin tins with cupcake liners and set aside. Preheat oven to 375F.  In a mixing bowl combine the flour blend, baking powder, baking soda, and sugar.  In a separate bowl combine the strawberry puree, oil, vanilla, lemon zest, and water (not the lemon juice)  Pour the wet ingredients into the dry ingredients and mix well.  Add in the lemon juice and mix.  The mixture will expand.  Fill muffin cups 3/4 full and cook at 375F for ~20 minutes, or until a toothpick comes out clean.

Strawberry Lemonade Buttercream Frosting
1/2 cup shortening
1/4 cup strawberry puree
1 teaspoon lemon extract
3-4 cups powdered sugar

Mix all the ingredients together in a mixing bowl and use to top cupcakes.

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