Strawberry Cupcakes with Lemon Cream Cheese Frosting

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Recipe by: cormeister Uploaded by Drimble Wedge

Here is a recipe for one of my fiancee's most recent attempts at gluten-free (but not dairy free) baking. She tweaked a recipe from this website and I (being gluten tolerant) think it turned out really well. The Betty Crocker GF cake mix she used tasted no different than a normal cake mix to me. She uses the Betty Crocker stuff in almost everything now and we both recommend it highly.

One caveat, we live at 7000ft elevation so the cupcakes will take less time to cook than the 21 minutes that she says.

File:Gflemonstrawberrycupcakes.jpg

Cupcakes[edit]

Ingredients[edit]

  • 2 boxes Betty Crocker Gluten Free Vanilla Cake Mix
  • 2 small boxes of strawberry jell-o
  • 1 cup melted butter (2 stick)
  • 8 eggs
  • 1 pint of of fresh, hulled strawberries
  • 1 cup buttermilk

Procedures[edit]

Combine cake mix and jell-o in a large mixing bowl. Puree strawberries and buttermilk in a blender. Add to mixing bowl. Mix on low to combine. Add melted butter. Mix again. Add 8 eggs (I added 2 at a time – mixing after each pair). After all the ingredients have been combined, mix on high for about 2 minutes. Let sit for 10 minutes. Using 1/3 cup scoop filled regular sized muffin tins (should make about 36). Baked at 350 for about 21 minutes.

Lemon Cream Cheese Frosting[edit]

Ingredients[edit]

  • 2 sticks of room temperature butter
  • 1 8oz. brick of room temperature cream cheese
  • 2 tsp of vanilla
  • 8 cups of powdered sugar
  • zest from two lemons
  • juice from two lemons

Procedures[edit]

Beat butter and cream cheese until light and fluffy. Slowly add in vanilla, lemon zest, and lemon juice. A half a cup at a time mix in powdered sugar. Scrapping down sides of bowl between each sugar addition. Once all is mixed thoroughly, add to piping bag and pipe onto cooled cupcakes.

Ingredients: 2 sticks of room temperature butter 1 8oz. brick of room temperature cream cheese 2 tsp of vanilla 8 cups of powdered sugar zest from two lemons juice from two lemons

Procedures:

Beat butter and cream cheese until light and fluffy. Slowly add in vanilla, lemon zest, and lemon juice. A half a cup at a time mix in powdered sugar. Scrapping down sides of bowl between each sugar addition. Once all is mixed thoroughly, add to piping bag and pipe onto cooled cupcakes.