Strawberry shortcake cupcakes
These tasty strawberry shortcake cupcakes are gluten free, vegan, and dairy free.
Servings: 12 cupcakes
Ingredients
- 8 strawberries
Vanilla cupcakes
- 2 cups gluten free all purpose flour
- 2/3 cup granulated white sugar
- 2/3 cup brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup coconut milk
- 1/2 cup vegetable oil
- 4 tsp vanilla extract
- 2 tsp apple cider vinegar
Vegan whipped cream
- 1 can coconut cream
- 1 tsp vanilla
- 1/4 cup powdered sugar
Instructions
Vanilla cupcakes
- Preheat the oven to 350 degrees.
- Mix all of the dry ingredients together in a large mixing bowl. Whisk all of the wet ingredients together in another large mixing bowl. Pour the dry ingredients into the wet ingredients little by little, mixing as you do so. Stir the batter until there are no large clumps left in the batter.
- Line the wells of a muffin tin with cupcake liners and pour the batter into the tin. Fill the wells of the muffin tin 1/2 to 2/3 of the way full. Do not fill the wells any more than 2/3 of the way full or the cupcakes may overflow.
- Cook the cupcakes for 20 - 22 minutes at 350 degrees. We recommend turning the oven off, propping the door open, and letting the cupcakes cool in the oven for about 10 minutes. If the cupcakes cool too quickly, they will be more likely to sink in the middle.
- Let the cupcakes cool thoroughly before moving on to the next step. We recommend taking the cupcakes out of the muffin tin so they will cool faster. If they are taking a long time to cool, you can even put them in the refrigerator. While the cupcakes cool, you can make the vegan whipped cream and slice the strawberries for the strawberry shortcake cupcakes.
Vegan whipped cream
- Refrigerate the can of coconut cream for a few hours before making the whipped cream. Refrigerate the bowl you will use to make the whipped cream as well.
- Take only the solids out of the can of coconut cream. Discard any excess liquid in the bottom of the can.
- Whip the coconut cream using a hand mixer or stand mixer for 2 - 3 minutes until the cream starts to form peaks.
- Continue to mix the cream as you add the confectioners sugar and the vanilla to the coconut cream. Refrigerate the whipped cream until you are ready to use it.
Assemble cupcakes
- Slice the strawberries into thin slices.
- After the cupcakes have cooled all the way, cut them in half with a serrated bread knife. The cut should be made parallel to the top of the cupcake so that the top half of the cupcake can easily rest on the bottom half of the cupcake without falling off.
- Add some strawberries and cream on top of the bottom half of the cupcake. Put the top half of the cupcake on top of the strawberries and cream then add more strawberries and cream on top of the cupcake.
Notes
Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add around 1/4 tsp of xanthan gum per cup of flour. Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour.