Since my children came into our lives, the homemade cake has come along with it. There is almost always cake in our house and the smell of baking cake reminds me of my childhood and specifically the last house my parents and I moved to, because that’s where we got our first electric stove with an oven, so it was easier for my mother to bake us a cake every 15 days. So I continue the tradition and I’m baking cakes or cupcakes 2 or 3 times a month.

Cake is a favourite sweet of all because you can eat it, either for breakfast or for evening snack. Is an ideal snack to take it with you at school or at work or at an excursion. When the children go on their school trips its easier to have a cupcake than a slice of cake. Usually, the slice of cake falls apart as it goes into the bag and also falls apart on the little hands of the children who are happily running enjoying nature and freedom to do that in an open space. So the cupcake (in its paper) seems an ideal solution in the hands of children, without falling apart so easily.


Yields12 ServingsDifficultyBeginner

Prep Time10 minsCook Time25 minsTotal Time35 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 125 g butter melted
 ¾ cup sugar
 2 eggs
 250 g gluten-free flour for pastries
 1 tbsp gluten-free baking powder (1 tbsp =10 g)
  cup yogurt
  cup milk
 12 tbsp strawberries spoon sweet or jam of your choice* (see tips for replacement)
 1 tsp vanilla extract

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Beat the butter with the sugar in the mixer until the mixture is smooth.

2

Add the eggs and vanilla and continue beating.

3

Then add the flour and baking powder alternately with the milk and yogurt.

4

Place cup cakes' papers in the cupcakes' form and fill 1/3 of our butter.

5

Then place a spoonful of strawberry sweet or jam and cover them with the rest of our butter.

6

Bake in a preheated oven at 180°C / 350°F for about 25 Minutes.

Ingredients

 125 g butter melted
 ¾ cup sugar
 2 eggs
 250 g gluten-free flour for pastries
 1 tbsp gluten-free baking powder (1 tbsp =10 g)
  cup yogurt
  cup milk
 12 tbsp strawberries spoon sweet or jam of your choice* (see tips for replacement)
 1 tsp vanilla extract

Directions

1

Beat the butter with the sugar in the mixer until the mixture is smooth.

2

Add the eggs and vanilla and continue beating.

3

Then add the flour and baking powder alternately with the milk and yogurt.

4

Place cup cakes' papers in the cupcakes' form and fill 1/3 of our butter.

5

Then place a spoonful of strawberry sweet or jam and cover them with the rest of our butter.

6

Bake in a preheated oven at 180°C / 350°F for about 25 Minutes.

12 Gluten Free Cupcakes with Strawberry Dessert
  • Especially cakes needs the flour to be sifted.
  • If you don’t have yogurt and milk, you can put either 2/3 cup of yogurt or 2/3 cup of milk.
  • Beat very well the batter to make the mixture fluffy.
  • Put more batter at the bottom and less on top
  • Let it cool enough before eating otherwise the sweet inside will burn your tongue (that’s what exactly happened to me).

Good Luck and Bon Appétit!!!

Did you make this recipe?

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Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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