Friday, January 16, 2015

Gluten-Free Strawberry Shortcake Cupcakes with a Strawberry Clotted Cream

I’ve had a craving for strawberries and cream lately!  Don’t ask me why because I honestly couldn’t tell you.  It's just that sometimes there’s nothing as satisfying as those two flavors put together.  The refreshing, sweet-tart taste of the strawberries blended with the decadent, thick whipped cream…yum!   

Those two flavors inspired me this week and here is the result: a perfect combination of sweetness, crunch, and creaminess all wrapped up in one delicious package!  I hope you enjoy this dessert!  

You'll need: 

¼ Cup Sugar 

4 tbsp Butter


1 cup unsalted butter, softened 

2 cups sugar 

1 tbsp vanilla extract 

1 tsp butter extract

4 eggs

2 tsp Xanthan Gum 

1 1/2 tsp baking powder 

1 ½ tsp Baking Soda 

1  tsp salt 

1 cup Buttermilk  

½ cup Frozen Strawberries, thawed and drained 

½ cup powdered Sugar 

Makes 12 Jumbo Cupcakes 

       Preheat the oven to 350°F.  Prepare two jumbo cupcake tins, using either cooking spray or cupcake liners. 
       To begin, crush the shortbread cookies into fine crumbs.  I used a nut grinder and it worked splendidly but I’m sure you could also use a food processor or the good ol' rolling pin.  Once they are crumbed, mix the cookies into the sugar and butter until you have a good crust texture that holds together.  Set aside until needed.  

       In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugar and extracts then continue whipping until creamed.
     Gradually add in the eggs, one at a time.  Mix well between each addition.
      In a small bowl, mix together the drained strawberries and powdered sugar until thick and syrupy.  Whip this mixture into the batter before adding in the dry ingredients.
       In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the milk.  
      Pour batter into prepared cupcake tins, filling them about three-quarters of the way full.  Next, add a generous amount of the cookie crumble crust on top of the cupcakes until the tops are almost completely covered.
       Bake for 20 - 25 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown. 
       Allow to cool in the muffin tins for five minutes before moving to a cooling rack. 

Strawberry Clotted Cream 

1 cup Whipping Cream

3 tbsp powdered sugar

1 4oz container Mascarpone Cheese

¼ cup frozen Strawberries, Thawed and Drained. 
       In a medium chilled metal bowl, whip heavy cream until stiff peaks form and you and it is nice and thick.  Then, whip in the powdered sugar and one-third of the cheese until fully combined.  Next, whip in another third of the cheese and all of the strawberries.  Finally, whip in the remaining mascarpone and continue to whip until smooth

       Using a butter knife or a spoon, spread a generous amount of cream across the tops of each cupcake.  To add a finishing touch, place a Schar shortbread cookie on top of each cupcake for garnish. 

       Now all that's left to do is enjoy!