Strawberry Cake / Cupcakes

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5 from 21 votes

Strawberry Cake / Cupcakes

Makes 24 cupcakes or 2 9” cake layers

Prep Time10

Cook Time20

Resting Time30

Total Time1

Course: cake, cupcakes, Dessert

Cuisine: American, gluten free

Keyword: cupcakes

Servings: cupcakes

Calories: 196kcal

Author: Alina Eisenhauer

Ingredients

330 g 1:1 gluten free flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
½ tsp salt
224 g neutral oil avocado, vegetable, safflower, etc
400 g granulated sugar
120 g egg whites room temperature (approx. 4 large eggs)
2 teaspoons vanilla extract
120 g whole milk room temperature (can sub 2%)
120 g fresh strawberries pureed until smooth
pink food coloring optional

Instructions

Directions:
Preheat your oven to 350°F (175°C). Line two standard size cupcake/ muffin pans with papers and set aside.
If you are making cake -Grease and flour two 9-inch round cake pans and line the line the bottom with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together until well combined.
Add the oil (or ghee) to the dry ingredients. Using an electric mixer on low speed or a stand mixer fitted with a paddle attachment, mix the oil into the dry ingredients until the mixture resembles wet sand. This process is called "reverse creaming."
In a separate bowl, whisk together the milk, strawberry puree, eggs, vanilla extract, and food coloring (if using) until well blended.
With the mixer still on low speed, gradually pour about half of the egg mixture into the dry ingredient mixture. Mix until the ingredients are just combined. Scrape down the sides of the bowl with a spatula as needed.
Increase the mixer speed to medium and beat the batter for about 30 seconds. This will help to ensure that the batter is fully mixed.
Reduce the mixer speed to low again and gradually add the remaining milk mixture. Mix until the batter is smooth and well incorporated. Be careful not to overmix or whip too much air into the batter.
Set your batter aside to rest at room temperature for 30 minutes
Divide the batter equally between the prepared cupcake/cake pans. If you are making cakes, smooth the tops with a spatula.
Place the pans in the preheated oven and bake for approximately 20-22 minutes for cupcakes and 25-30 minutes for cakes, or until a toothpick inserted into the center of the cakes comes out clean.
Once baked, remove the cakes/cupcakes from the oven.
Let the cupcakes cool in the pans for a few minutes and then remove to a wire cooling rack. If baking cakes let them cool for about 10 minutes in the pans. Then, transfer the cakes to a wire rack to cool completely before frosting.

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