When I owed my bakery this was one of my favorite cupcakes to make. Now I get to make them gluten-free, and there just as good! This recipe was so good by itself that I did not put any frosting on top, so I did not include the frosting recipe here. Sorry.
Strawberry Cloud Cupcakes
adapted to gluten-free from Cupcakes by Pamela Clark
6 Tbsp butter, softened
1/2 tsp vanilla extract – You can also use 1/2 tsp vanilla bean powder
1/2 c sugar – DO NOT substitute for sucanant as it will not blend in.
1 cup gluten free flour
3 T milk of choice
3 T strawberry jam – You can use elderberry compote here as well, or any other jam you like.
Preheat the oven to 350* F. Line a muffin tin and set aside. You can use a Texas tin as well.
Beat together butter, vanilla, sugar, eggs, flour mix and milk in an electric mixer on low just until combined. Increase speed to medium and beat until mixture is paler in color.
Divide the mixture between the baking cups. With a slightly wet finger smooth the surface of the batter. Divide the jam over the tops of the cakes; using a skewer/toothpick/chopstick swirl the ham into the cakes.
Bake for 20 minutes, or until toothpick comes out clean; Texas for 30 minutes.* Turn the cakes onto a wire rack and cool.
*5600 feet elevation: Bake for no more than 20 minutes.
Makes 12 regular cupcakes or 6 Texas cupcakes.
Storage: These cupcakes can be frozen, or placed in a sealed container or bag. Will last for 3 days in the cupboard; 1-2 months in freezer.