Gluten-Free Strawberries & Honey 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 cup strawberries, chopped


1. Preheat the oven to 350F. Combine all the cupcake ingredients (except for the strawberries) in a medium bowl and beat with an electric mixer until smooth, about 2-3 minutes. Gently fold in the chopped strawberries until evenly dispersed. 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
2 tbsp. gluten-free icing sugar
2 tbsp. honey1 tsp. vanilla extract
18 small strawberries, whole
2-3 drops red food coloring, if desired

2. Beat the cream, icing sugar, honey and vanilla (and red food color drops, if desired) in a small bowl until smooth and creamy. Spoon onto the cupcakes and top with a whole strawberry. Brush each strawberry with additional honey using a pastry brush. Chill until ready to serve. Store covered in the fridge.

Makes approximately 18 cupcakes