Strawberry fairy cakes
yields: 4 dozen mini cupcakes or 2 dozen fairy cakes
Ingredients
- ¾ cup gluten-free oat flour
- 1 cup sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- 3 tablespoons chestnut flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature (or softened slightly in the microwave for 10 seconds)
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg white
- ½ cup non-fat milk, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup fresh strawberry purée, About 10 large strawberries puréed in a food processor or blender
- Blueberry cream cheese frosting, recipe below
INSTRUCTIONS
- Preheat the oven to 350ºF. For mini cupcakes: line a mini muffin tin with cupcake liners. For fairy cakes, lightly grease a non-stock mini muffin tin.
- In a medium bowl, whisk together the oat flour, sweet rice flour, chestnut flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer or in a large mixing bowl, cream together the butter and sugar until it becomes smooth and fluffy, about 2 minutes.
- Add the egg and egg white and mix just until combined.
- Add the milk and vanilla and mix until just combined.
- Slowly add the dry ingredients to the wet ingredients mixing on low speed until just incorporated.
- Carefully fold in the strawberry purée.
- Use a small spoon to scoop the batter into the muffin tin, filling each one about ¾ full.
- Bake for 15-18 minutes, until a toothpick comes out clean or with just a few crumbs and a light tap with your finger on top of the cupcakes bounces back.
- Transfer to a wire rack to cool completely before frosting.
