Strawberries, cherries and an angel's kiss in spring....
I was up and about early Saturday morning, made a trip to St. Lawrence Market and picked up some delicious Ontario grown strawberries for this weeks bake.
The original recipe is from Julia Thomas' Cake Angels. I have literally tried all her muffin recipes and have had fantastic results. This is my go to book for baked treats.
Her recipes are gluten, wheat and dairy free so I adapt them for gluten free only.
We don't like to totally deprive ourselves in our house. mmmm butter!!!!
The original recipe is from Julia Thomas' Cake Angels. I have literally tried all her muffin recipes and have had fantastic results. This is my go to book for baked treats.
Her recipes are gluten, wheat and dairy free so I adapt them for gluten free only.
We don't like to totally deprive ourselves in our house. mmmm butter!!!!
Strawberry Cupcakes
2 Large eggs + 2 large egg whites
1tsp Vanilla extract
160g Unsalted butter
300g Caster sugar
300g Self-Raising gluten free flour**
½ tsp Salt
2tsp Xanthum gum
½ cup Milk
2 cups Chopped strawberries
Preheat oven to 180C/350F. Line muffin pan with
cases. Whisk eggs, egg whites and vanilla together until
fluffy. It should change colour to a pale yellow. Set aside
In a separate bowl shift the flour, salt and
xanthum gum together, mix well. I usually sift it 3
times just to be sure. Set aside.
Cream the butter and sugar together until light and
fluffy.
Gradually add the egg mixture on medium mixing well
with each addition. If mixture curdles, turn the mixer up high for a few
seconds and it will become smooth again.
Using a large metal spoon fold in the shifted flour
mix in two batches, add some of the milk between each flour addition. Stir in the
chopped strawberries.
Divide the mixture between each muffin case. I use
an ice-cream scoop. Bake in the middle of the oven for 25 to 30 minutes
or until cakes are well risen and sponge springs back when touched.
Allow to cool in the tins for 5 minutes before
placing on a wire rack.
**To make self raising gluten free flour I add one and a half teaspoons of baking powder with a quarter teaspoon of salt for each cup of gluten free flour**
I hope you had a lovely weekend and made the most of the lovely weather before the thunder storms roll in this afternoon. Here's a tune to drown out the rumbles :-)
Michelle xxx
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