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Post date: Apr 17, 2017 9:16:44 PM
Ingredients:
Cupcakes
1 2/3 cups all purpose gluten free flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter, room temperature
2 eggs
2 tsp vanilla
1/2 cup sour cream
1/4 cup + 1/8 cup milk
3/4 cup chopped strawberries
Icing:
1/2 cup salted butter
1/2 cup shortening
4 cups powdered sugar
6 tbsp strawberry puree
1 tbsp water or milk, if needed
NOTE: You can replace the shortening in the icing with butter, if preferred
Instructions:
1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda and baking power in a large mixing bowl.
3. Add butter, eggs, vanilla, sour cream and milk and beat on medium speed until smooth.
4. Fold in the strawberries.
5. Fill cupcakes liners a touch more than half way.
6. Bake for 18-20 minutes.
7. Allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.
8. While cupcakes cool, make the icing. Beat together butter and shortening until smooth.
9. Slowly add 3 cups of powdered sugar. Mix until combined.
10. Mix in the strawberry puree.
11. Add the rest of the powdered sugar and mix until smooth. Add water or milk until icing is desired consistency.
12. Once cupcakes are cool, pipe on the icing.
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