Friday, September 13, 2013

Strawberry & Lemon Curd Cupcakes (Gluten Free on a Grain Free Cupcake)




I was so excited when a friend asked me to make these for her friend's shower. I felt good sending them out into the world because they are totally gluten free and totally delicious. I want people to be totally surprised that they're eating gluten free, but also love them so much that they don't care one bit and come back for more. These do contain sugar in the icing and lemon curd- so beware my sugar free friends! I myself can only eat half of one before I turn sugar-overload bonkers.  

Along the strawberry lemon theme, you may also like 
Lemon Essence Vanilla Cupcakes  with Strawberry Jam whipped topping 
Paleo Coconut Cake with Lemon Curd, Strawberries and Cream  with home made sugar free lemon curd
Strawberry Cupcakes with Strawberry Buttercream I love the cupcake liners!
Strawberry Cupcakes made with Arrowroot and Agave and a Strawberry Meringue Icing
Pink Lemonade Cupcakes with gluten free flour mix and maraschino cherry juice

I'm off to the beach early tomorrow morning for a quick weekend trip.  We're bringing our dog to frolic in the sand and we're hanging out with some awesome people.  Have a great weekend! 

Strawberry & Lemon Curd Cupcakes (Gluten Free on a Grain Free Cupcake)
makes 12

Lemon Vanilla Cupcake 
2 eggs
1/4 C butter (or oil) melted
1/4 C honey
1 tsp vanilla
zest of 1 lemon (1-2 tsp)
(save another lemon to cut decorative pieces of the rind)
2 tsp lemon extract (optional)
1/2 tsp salt
1/2 tsp soda
2 1/2 C blanched almond flour

Lemon Curd filling
I used 1 container of Trader Joe's brand

Strawberry Buttercream Icing
Recipe also found here for my Strawberry Buttercream Chocolate Layer Cake
5 medium strawberries
1 stick room temperature butter
1/2 tsp vanilla
1/2 tsp lemon juice
1 T honey
1 lb. bag powdered sugar

Preheat the oven to 350 and line a muffin tin with paper liners
First prepare the Lemon Vanilla Cupcakes by whisking the eggs, melted cooled butter, honey, vanilla, lemon zest, and lemon extract
In a separate bowl mix the blanched almond flour with the salt and soda, and mix into the wet ingredients
Using an ice cream scoop fill 12 paper liners and bake for around 15 minutes- watch these closely as you really don't want them to burn!

You can prepare the icing the day before, while the cake bakes, or even while the cake cools.  The icing is very fast and easy to make
First wash, trim and cut the strawberries into pieces.  Place them in a food processor and process 3 times until the strawberries are cut very small
Then slice the room temperature butter and place it in the processor with the vanilla, lemon juice and honey Process 3 times until everything is a mixed up- don't worry that it has separated into smaller pieces  
Next pour in a third of the bag of powdered sugar, process and wipe down the sides.  Repeat this two  more times until the bag of sugar is empty and the icing is mixed. By the end the icing will be thick and not mix very well- you will know when it's done
Carefully remove the blade from the processor and wipe off the icing, then place all of the icing into a large ziploc or icing bag and set aside

Once the cupcakes have baked and cooled, use a paring knife to cut out a small circle at the top of each cupcake
Using a smaller spoon, spoon lemon curd into each cupcake top 
Next prepare the icing bag or ziploc bag. If you use a ziploc bag, snip the edge off to create a very small hole.  Squeeze the icing down with your hands and twist the top of the bag so the icing is very dense.
Ice the cupcakes by squeezing a swirl around each cupcake starting at the edge and going around from there until the entire top is covered
Make sure to press down evenly and firmly as you do it so the icing swirl does not get too tall

To decorate with lemon rind, use a sharp paring knife to slice off pieces of lemon rind
Cut these into skinny strips and place on top of the perfect swirl you just made! 

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