These cupcakes from Chef Alina are unbelievably good!
- 165 g 1:1 gluten free flour
- 1-1/4 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/4 tsp salt
- 112 g neutral oil avocado, vegetable, safflower, etc
- 200 g granulated sugar
- 60 g egg whites room temperature (approx. 2 large eggs)
- 1 teaspoons vanilla extract
- 60 g whole milk room temperature (can sub 2%)
- 60 g fresh strawberries pureed until smooth
- 1-2 drops of pink food coloring – optional
- Preheat your oven to 350°F (175°C). Line a standard size cupcake/ muffin pans with papers and set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together until well combined.
- Add the oil to the dry ingredients. Using an electric mixer on low speed or a stand mixer fitted with a paddle attachment, mix the oil into the dry ingredients until the mixture resembles wet sand. This process is called “reverse creaming.”
- In a separate bowl, whisk together the milk, strawberry puree, eggs, vanilla extract, and food coloring (if using) until well blended.
- With the mixer still on low speed, gradually pour about half of the egg mixture into the dry ingredient mixture. Mix until the ingredients are just combined. Scrape down the sides of the bowl with a spatula as needed.
- Increase the mixer speed to medium and beat the batter for about 30 seconds. This will help to ensure that the batter is fully mixed.
- Reduce the mixer speed to low again and gradually add the remaining milk mixture. Mix until the batter is smooth and well incorporated. Be careful not to overmix or whip too much air into the batter.
- Set your batter aside to rest at room temperature for 30 minutes
- Divide the batter equally between the prepared cupcake/cake pans.
- Place the pan in the preheated oven and bake for approximately 20-22 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cupcakes from the oven.
- Let the cupcakes cool in the pans for a few minutes and then remove to a wire cooling rack. Then, transfer to a wire rack to cool completely before frosting.
Frost with strawberry whipped cream frosting
