After a week off, we are back to doing cupcake wars and deciding which cupcake recipes will be the 4 we will do on our “competition day”. This week was strawberry wine.
With spring coming up we were trying to find something with fruit. We have realized this one does not tie into our theme of Harry Potter. So this one or our next fruit one will be the first cupcake we do in 45 minutes, not one of the themed ones.
We started off doing great. Amber (my best friend) got started on the cupcake batter and I worked on the strawberry compote. We got the cupcakes in the oven after 20 minutes.
Then the frosting. We were doing the same Swiss buttercream recipe we used on the Bacon Maple Cupcakes but all we had was problems. First, we ended up scrambling the eggs. Second, we used the wrong sugar. Third, it turned blue/purple? That one we have no idea what in the world happened. And finally, some ended up on the floor. It did not taste good. But it ate up the rest of our time. Well, that and the last step…
While Amber was wrestling with the frosting… I took the cooled cupcakes, cored the center and filled them with strawberry compote.
In the end… we decided to only frost a few to taste all together and for a picture. The rest I just filled with compote and ate throughout the week. The cake is absolutely delicious! It is moist, spongy, and so good. The frosting we know is good, we just had an off week.
A few days later I was asked to make a strawberry creme cake. I used this same recipe using a 6 inch by 2 inch round cake pan. For the frosting, I simply used whipped cream beat into extremely stiff peaks. It was just as good as the cupcakes. So I highly recommend.
Below is the recipe for the Gluten Free/Low Sugar Cupcakes/Cake. It was adapted from Beyond Frosting: Strawberry Rose Cupcakes
Tune in next week for Chocolate Bundt Cake
Strawberry Wine Cupcakes
Ingredients
- For the cupcake:
- 1 1/4 cup Stevia
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup natural sour cream
- 1 ¼ cup Gluten-Free all-purpose flour
- 1 ½ teaspoons Gluten-Free baking powder
- ½ teaspoon salt
- ½ cup sparkling Strawberry Moscato
- 3 tablespoons Soy milk
- For the strawberry compote
- 10 ounces strawberries, chopped
- 1 tablespoon Stevia
- 1/2 tablespoon Gluten Free all-purpose flour
- 1 tablespoon lemon juice
Instructions
- For the filling: (can be completed while cupcakes are cooking)
- In a medium-sized sauce pan, combine the strawberries with the sugar and flour, stir well. Add lemon juice. Cook over medium-high heat until mixture starts to breakdown, boil and bubble, stirring frequently.
- Reduce heat and simmer for another 5 minutes, stirring occasionally until the strawberry sauce starts to thicken. (Keep watch, this can burn quite quickly)
- Remove from heat and allow the sauce to cool completely, refrigerating to help speed up the process. Sauce will thicken more as it cools.
- For the cupcake:
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners. (Makes about 10 cupcakes)
- In a large mixing bowl, combine the Stevia, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, 2 minutes.
- Next mix in the sour cream and beat until well combined.
- Add half the flour followed by the baking powder and salt. While still beating on low speed pour in the Strawberry Moscato and mix just until the flour starts to incorporate.
- Add the remaining flour until just incorporated
- Finally add milk one tablespoon at a time, beating until combined before adding the next one. Scrape down sides and ensure batter is well mixed.
- Take the batter and fill each liner 2/3 full.
- Bake for 18 – 20 minutes. Test the doneness of the cupcakes. These cakes tend to need more oven time than you would think.
- Cool Completely
- Take a cooled cupcake and core the center of the cupcake using a knife or a cupcake corer. Fill the center of the cupcake with the cooled compote. Repeat until all cupcakes are done.
- Frost if desired.
