Winter @ Australia. It means that now is strawberry season. Thinking to bake into new gluten-free cupcakes with fresh strawberry puree, it must be wonderful blending together. Finished it with small amount of fresh custard, vibrant colour of the whole package made it looks stunning!
Today, my new recipe of this irresistible Strawberry Gluten-free Vanilla Cupcake can be made into 2 different types of finishing. One type to put the fresh strawberry puree on top of the vanilla cupcakes before baking, the outcome looks like the first picture below.
The strawberry puree colour became darker after baked
The other type is putting fresh strawberry puree after the gluten-free vanilla cupcakes baked and cooled down. Decorate it with fresh custard. Alternatively, you can remove the cupcake liner and change it to upside down. Then, splash some puree on top depends on your own creativity.
The top view.
I'm submitting this post to my hosted Aspiring Bakers #21: Gluten-Free Bakes (July 2012)
Ingredients
- 125g unsalted butter, softened
- 1 cup caster sugar makes the cake taste like a chocolate/maple cake
- 1/2 tsp vanilla extract
- 1 large egg
- 1/2 cup gluten free self raising flour
- 3/4 cup milk
- 1 cup of fresh strawberries puree
- (Optional) Fresh custard for decoration
- Preheat oven to 175C. Using an electric mixer, beat butter, sugar and vanilla in a bowl until light and fluffy. Add eggs, beating after each addition.
- Sift in gluten free self raising flour and then fold in milk.
- Pour out into cupcake tray. For baked strawberry vanilla cupcakes, you may put some puree before baking.
- Bake for approx 15 mins in a moderate oven.
- Once baked, cool down.
- Prepare the fresh strawberries puree.
- Put the puree as toppings and decorate it with fresh custard. Transfer to a serving plate.
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