Gluten-Free Strawberries and Cream Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup gluten-free icing sugar
4 eggs
1 tsp. vanilla extract
4 tbsp. potato flour
1 3/4 cups white rice flour
1 tsp. baking soda
1 tsp. cream of tartar
2 tsp. guar gum OR xanthan gum

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth, about 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

For the topping:
1 cup heavy cream
4 tbsp. gluten-free icing sugar, sifted
1 tsp. vanilla extract
4 cups small strawberries, sliced
4 tbsp. strawberry jell-o
1 tbsp. water

2. Beat the cream, icing sugar and vanilla in a small bowl until soft peaks form. Spoon onto the cupcakes and arrange strawberry slices on top. In a small sauce pan, heat the jell-o and water until melted. Brush the mixture on top of the strawberries. Chill until ready to serve. Store covered in the fridge.

Makes approximately 18 cupcakes