Gluten Free Strawberry Cream Cupcake
Updated: Apr 24, 2020
Takes 30 minutes. Serves 12.
This recipe is super easy and you can the cupcake recipe as a base for whatever flavours you'd like. I'm currently trying to experiment with earl grey and matcha flavours. The cupcake itself has only 4 ingredients, so it's a really good foundation for creating some impressive cupcakes. Keeping it simple today, I will just be making a plain base with strawberry cream (made from real strawberries).
I have 2 versions of these Strawberry Cream cupcakes, one normal and one for easter. If you've still got some little Easter eggs left over (or have bought 20 packets from the store because they are heavily discounted), you can create and little nest with the strawberry icing like above.
For the cupcake
1 cup of gluten free self raising flour
1/2 cup of white sugar
125grams of butter
For the icing
150 grams of fresh strawberries
1 1/2 cup of icing sugar
50 grams butter
Plain chocolate to sprinkle (optional)
Mini Easter eggs (optional)
Preheat the oven to 180° celsius bake. Grease a standard muffin tray (with 12 muffin moulds) with butter.
Mix the butter and sugar until combined. Beat in egg and whisk until smooth.
Sift in the self raising flour and mix with a wooden spoon until combined.
Spoon the mixture into the muffin trays, filling up to about 3/4 high.
Bake in over for 8-10 minutes or until golden on top. To check if the are cooked through, stick a kebab stick into the middle of a cupcake - if it comes out clean then they are ready! Leave to cool while preparing icing.
To make the strawberry cream icing: chop up strawberries and blend in a smoothie maker or food processor until puréed.
Melt butter in the microwave and then add icing sugar - mix until combined. This should be a very thick consistency.
Slowly add strawberry purée little by little, you want to make sure the icing doesn't become too runny - if it does become runny, add a little bit more icing sugar until its a good consistency for piping. Don't worry if you have strawberry purée left over at the end you can drizzle it over the cupcakes.
Pipe the icing over the cooled cupcakes and grate a bit of chocolate over the top, and add some easter eggs if you desire. Enjoy!