3/4 cup salted butter, room temperature
1 3/4 cups sugar
2 tsp GF vanilla extract
2 large eggs, room temperature
2 egg whites
1 cup milk
1/4 cup sour cream
3 cups gluten-free flour blend
2 tsp xanthan gum
2 1/2 tsp GF baking powder
1 tsp GF baking soda
1/2 tsp salt
1. Preheat the oven to 350F. With an electric mixer, cream together the butter and sugar until fluffy then add the vanilla. Add the eggs and egg whites one at a time, mixing to incorporate after each addition. Add the milk and sour cream and mix until combined. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda and salt and mix with a whisk to sift out any lumps. Add the dry ingredients all at once to the sugar mixture and mix on low-medium speed to incorporate. Spoon about 1/4 cup batter into each well of a muffin tin lined with baking cups. Bake for 24 minutes, rotating half way through bake time. Remove pan from the oven and cool cupcakes completely. While cupcakes are cooling hull strawberries and make whipped cream.
for the whipped cream:
2 cup heavy cream
2 tbsp. icing sugar
2 tsp GF vanilla extract
*(for a twist, try swapping vanilla extract for fresh squeezed lime juice)*
2. Chill a metal mixing bowl and beaters in the freezer for 5 minutes. Pour the cream into the cold bowl and whisk until it starts to thicken. Add the icing sugar and flavoring until soft peaks form. Be careful not to over mix.
3. Hull and slice 1 quart of strawberries. Remove paper lines from each cupcake and slice cupcakes in half horizontally. Spread a small amount of whipped cream on the cut side of the bottom half and layer on a few strawberry slices. Spread a small amount of whipped cream on the cut side of the top half and reassemble the cupcake like a sandwich. Top each cupcake with additional whipped cream and garnish with strawberry slices.
Makes approximately 24 cupcakes
