Strawberry Raspberry Cupcake Recipe

These cupcakes are divine.  A perfect treat for anytime but especially ideal for Valentine's day!  

We started with this AMAZING recipe from The Novice Chef and made a few modifications.

The big changes we made: gluten free flour, raspberry jam, whipping cream, butter

I'll add the recipe with our changes here:

Cupcakes

2.5 cups of flour we used robin hood gluten free flour

2.5 teaspoons of baking power

1 teaspoon of baking soda

1 teaspoon of salt

4 eggs

1.5 cups of white sugar

3 teaspoons of vanilla

1 cup of butter

1 cup of whipping cream

5 strawberries chopped

Strawberry puree made from 8 strawberries

Frosting

1 cup of butter softened

6-8 cups of powdered sugar, we used 7 cups

5 strawberries chopped

2 tablespoons of whipping cream

2 teaspoons of vanilla

 

Puree

We found that we had to make two batches, one for the cupcakes and one for the frosting, in order to get enough strawberry flavor.  This is done by chopping the strawberries finely and heating them in a sauce pan on low.  The process is made easier if you add 2 teaspoons of butter to the saucepan.

Directions

Cupcakes:

Preheat over to 350F

Beginning the cupcakes by mixing wet ingredients together

Slowly combine in dry ingredients

Add fresh strawberries to mix

Add puree last.

I don't like cupcake liners so I simply coat the cupcake pan with a very light coating of butter and the cupcakes won't stick to the pan. Fill each cupcake mold about 75% of the way with batter.

Bake for 12-15 minutes - I found 15 minutes was perfect with our LG oven.

 

Frosting:

Melt butter until soft

Add in the powdered sugar about 2 cups at a time 

Add whipping cream

Stir in fresh strawberries

Stir in second batch of puree

Mix together and add more sugar if necessary to get the texture you like

Final Steps

Allow the cupcakes to cool.  Once cool cut them in half and spread the raspberry jam on the base, then add the frosting on top of the jam.  Place the top of the cupcake back on top.  Add a few strawberries cut into heart shapes for garnish and flavor.

 

SERVE!