My best friend just got married this last weekend and I have the worst time watching people eat desserts or cheesecurds when I can’t have them. I received the guest list and saw that there was going to be a few of us that can’t have gluten so I decided to whip up some cupcakes! These freeze extremely well to keep on hand to bring with for events like this or even school events for children.
I used Solo Raspberry Cake & Pastry Filling (which verified as gluten free from their website: http://www.solofoods.com/gluten-free) since I didn’t really have time for making the filling homemade.
Gluten Free Vanilla Cupcakes with Raspberry Filling
Ingredients
¼ cup softened butter
¾ cup granulated white sugar
2 eggs, lightly beaten
1 Tablespoon pure vanilla extract
1½ cups Gluten Free Flour (I used Domata Living Flour)
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
Instructions
-Preheat oven to 350 degrees.
-Line a muffin tin with 12 paper muffin liners
-In a mixing bowl, combine butter and sugar and beat until smooth
-Add in the eggs and vanilla
-In a separate bowl, whisk flour, baking powder and salt.
-Add half of flour mixture to the mixing bowl
-Pour in milk and then add remaining flour
-Stir until batter is smooth
-Spoon batter muffin tin
-Bake 12-15 minutes until cooked through and light golden brown on top
-Remove from oven to cool
Adding in the Raspberry Filling
-Once cupcakes are cool you can begin adding in the filling
-Take a butter knife and create an X on the center of each cupcake, without going all the way down to the bottom of the cupcake.
-Place raspberry filling inside of a piping bag with a large round piping tip
-Place the tip inside the cupcake and squeeze the filling in until it reaches the top
-Once you have finished all of them, you can pipe on the buttercream frosting.
Buttercream
I always use 1 cup unsalted butter, ½ cup milk, ¼ tsp salt, 2 tsp vanilla extra, and 2 pounds of powdered sugar in a mixing bowl. You can adjust as needed for thicker or thinner icing for the cupcakes.
Enjoy!
