Yummy Yum Yum…
A while back i attempted to make cupcakes for my brothers 21st birthday! Of course, i am the only gluten-free freak in the fam so i needed them to taste as normal as can be. Usually gluten-free breads and treats are a lot more dense instead of being light and fluffy. I found this recipe on Pinterest and decided to give it a go! The cupcakes ended up being a hit and my whole family loved them, and trust me – my family usually won’t attempt to eat Gluten-Free anything!
- 3 cups all-purpose gluten-free flour *(see note below)
- 1 ½ teaspoon xanthan gum
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temp.
- 2 cups sugar
- 4 large eggs
- 2 Tablespoons grated lemon zest
- 1 teaspoon pure vanilla extract
- 3 Tablespoons fresh lemon juice
- 1 cup buttermilk
- 1 cup (2 sticks) butter, softened
- 6 cups powdered sugar (also called confectioners’ sugar)
- 7 T. strained blackberry puree (made from about 1 ½ cup of fresh blackberries)
- 1 tsp. pure vanilla extract
- Preheat oven to 325°. Line standard muffin tins with paper liners.
- In a small bowl, whisk together flour, xanthan gum, baking powder & salt. Set aside.
- In the large bowl of your electric mixer, cream butter & sugar until pale & fluffy.
- Add eggs, one at a time, beating until each is incorporated, scraping down the sides as needed.
- Beat in the zest & vanilla.
- Add flour mixture in three batches, alternating with two additions of buttermilk & lemon juice, beating until just combined after each addition.
- Divide batter among lined cups, filling each ¾ full. I use a large cookie scoop/ice cream scoop to ensure equal sized cupcakes.
- Bake at 325° for about 25 minutes, or until a toothpick inserted in center of cupcake comes out clean and edges have just started to brown. Transfer tins to wire racks to cool. After about 10 minutes, remove the cupcakes from tins and allow to cool on wire rack.
- Using a blender or food processor, thoroughly puree the blackberries. Strain the pureed blackberries through cheesecloth or a fine strainer/sieve to remove the seeds. (Discard seeds) You will use 7 tablespoons of this puree.
- In a mixing bowl, beat butter on medium speed until fluffy, about 2 minutes.
- Slowly add 1 cup powdered sugar and beat until smooth.
- Add blackberry puree and pure vanilla extract and beat.
- Gradually add in the remaining powdered sugar, beating on low speed until combined. Then beat on medium high until light and fluffy, about 3 minutes.
*Use raspberries instead for fresh raspberry buttercream.