|Chocolate Covered Strawberry Cupcake|
So I had a friend who ordered 3 dozen cupcakes from me and only requested that at least one dozen be my Salted Caramel Cupcakes. After trying to decide on what to make and knowing she had a friend who was GF I decided to try to make a GF strawberry cake. I have a white cake recipe I use and decided to search the internet for a recipe I could pull idea's from and thanks to Paula Dean I found what I needed! My husband who does not like strawberries or strawberry flavored things LOVES these!
Amanda's Gluten Free Strawberry Cake
3 cups GF Mix* 1 1/2 cups sugar
1/4 cup tapioca flour 4 eggs
1 1/2 teaspoons xanthan gum 1 1/2 teaspoons Vanilla
2 teaspoons baking powder 1 cup citrus flavored carbonated beverage
2 teaspoons egg replacer 1- 3oz box of strawberry instant gelatin
1 teaspoon salt 1 (15oz) package frozen strawberries in syrup thawed
1 cup Butter Flavored Crisco and pureed
Preheat oven to 350* Spray pan suitable for your recipe with vegetable oil.
In a medium bowl, whisk together the flour mix, tapioca flour, xanthan gum, baking powder, egg replacer, strawberry gelatin mix, and salt.
In the bowl of your mixer, beat the Crisco and sugar until fluffy. Beat in the eggs, one at a time, before adding the vanilla and pureed strawberries. Alternately stir in the dry ingredients and carbonated beverage until just blended. Pour the batter into the prepared pan(s) and bake for 25-30 minutes for the round pans, 35-40 minutes for the 9" square pan, and 45-50 minutes for the 9"x13" pan.
(recipe was adapted from Bette Hagman's Master White Cake recipe)
*GF Mix is 2 parts rice flour to 2/3 parts Potato starch flour to 1/3 parts Tapioca flour.