Carol is a professional recipe developer, television chef, freelance writer and cookbook author. She cooks. She writes. She travels. And she does it all gluten-free!
When it comes to food she believe the most important thing is for it to taste great. Her recipes are not just good for gluten-free they are just plain good! Period!
She needed to be able to prepare meals that everyone would enjoy. It was then she decided to look at the world of food not in terms of what she couldnt eat but what she COULD EAT. She discovered a whole beautiful, abundant world of gluten-free food. She started to create dishes that would not only keep her body from being ill but that were delicious and aesthetic as well.
After she found out that she as gluten-intolerant, she was taken aback. Thus her new food philosophy was born. Find and enjoy foods that are naturally gluten-free. She loves the challenge of discovering how to re-invent old favorites and creating new ones gluten-free.
Carol writes SimplyGluten-free, a gluten-free blog to share, teach and inspire.Celebrating the ABUNDANCE of gluten-free living!
Gluten Free Strawberry Short Cupcakes
- Preheat oven to 350° F. Line a standard muffin tin with paper cupcake liners.
- Combine the flour, baking powder, baking soda, and salt in a mixing bowl and whisk.
- In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the butter and 1 cup Wholesome! Organic Sugar on high speed for 5 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in 2 teaspoons vanilla extract.
- Turn the mixer to low, add half the flour mixture, then the sour cream, and finally the remaining flour. Mix until combined. With a spatula, scrape the sides and bottom of the mixing bowl to ensure all ingredients are well combined. Divide the batter evenly into the prepared muffin tins. Bake for 18 – 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
- While the cupcakes are baking and cooling, reserve a few strawberries for garnish, slice the rest and mix with ° cup Wholesome! Organic Sugar and lemon juice. Let sit for 15 – 20 minutes tossing occasionally. Lightly mash the strawberries with a fork.
- Cut a hole about as wide as a quarter and about ½ inch or so deep into the top of each cooled cupcake. Spoon the strawberry mixture into the holes (you can reserve some of the strawberries and syrup to drizzle on top of the frosted cupcakes if you wish.)
- Whip the cream with the remaining 1 tablespoon of vanilla and the Wholesome! Organic Powdered Sugar until it forms peaks. Frost each cupcake with the whipped cream. Slice the reserved strawberries and garnish.
- 1½ cups gluten free all-purpose flour blend
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 plus 1/3 cup Wholesome! Organic Cane Sugar, divided use
- 3 large cage-free organic eggs
- 2 tsp plus 1 tbsp pure vanilla extract, divided use
- ½ cup sour cream, at room temperature
- 2 pints fresh strawberries
- 1 tbsp fresh lemon juice
- 2 cups cold organic heavy cream
- 3 tbsp Wholesome! Organic Powdered Sugar