Recipe Spotlight: Stacy Flowers' Gluten-Free Strawberry Cupcakes
Welcome to another edition of Vanilla Ventures' Recipe Spotlight! We're delighted to feature a scrumptious recipe from Stacy Flowers who crafted these delightful Gluten-Free Strawberry Cupcakes for a party her work was throwing for the holidays. It's always a joy to see how our community uses their creativity and passion for baking to invent new ways of re-inventing old classics.
These cupcakes are perfect for anyone who loves the sweet, fruity flavor of strawberries, and they come with the added bonus of being gluten-free. Whether you're planning a party or simply seeking a tasty treat, these cupcakes are sure to win over your taste buds.
Gluten-Free Strawberry Cupcakes
Ingredients
To create these delicious cupcakes, you'll need the following ingredients:
- 3 Cups Gluten-Free Flour
- 2 Teaspoons Baking Powder
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon salt
- 2 Cups Sugar
- 1 Stick Salted Butter
- 1/2 Cup Vegetable Oil
- 4 Eggs (room temperature)
- 1 Teaspoon Vanilla Extract
- 1 Cup Milk
- 10 Ounces Frozen Strawberries
- 1 Small Box of Strawberry Jell-O
Instructions
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Cream Butter and Sugar: Start by creaming together the butter and sugar in a large mixing bowl. Add the vegetable oil and mix until well combined.
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Add Eggs: Incorporate the eggs one at a time, beating for 2 to 3 minutes after each addition to ensure a light and fluffy texture.
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Sift and Mix Dry Ingredients: Sift the gluten-free flour, baking powder, baking soda, and salt together. Gradually add the dry mixture to the creamed mixture, alternating with the milk. Mix until smooth.
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Flavor with Vanilla and Strawberries: Stir in the vanilla extract. Then, add the frozen strawberries and mix gently to incorporate the fruity goodness.
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Add Jell-O: Sprinkle in the strawberry Jell-O in its powdered form and mix until evenly distributed throughout the batter.
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Bake to Perfection: Preheat your oven to 325°F (163°C). Pour the batter into cupcake liners or cake pans, depending on your preference. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. This recipe yields 36 cupcakes or 3 cake layers.
Additional Notes
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Fresh Strawberries: For the best flavor, try using fresh, ripe strawberries if they're in season. They'll add a delightful burst of natural sweetness.
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Jell-O Alternatives: If strawberry Jell-O isn't available, feel free to substitute with raspberry or cherry for a different fruity twist.
- Storage Tips: Store these cupcakes in an airtight container at room temperature for up to 3 days to maintain their freshness.
We hope you enjoy this delicious recipe from Stacy Flowers! She's sure to do more amazing things in the future. Be sure to check back often for more Recipe Spotlights, and don't forget to share your own creations with us on social media using the hashtag #VanillaVentures. Happy baking!
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