I love that it’s a little different from the norm. The cinnamon mixture bakes up kind of crackly, which I just love! Top with a light and fluffy cinnamon buttercream and a little pie crust “cookie.” The swirl on top of these gluten free churro cupcakes is Trophy Cupcake’s signature “Trophy wave” that Jennifer Shea teaches how to do. In the class, she shares many of her recipes and techniques for making the best cupcakes, and I love ALL of them!Īfter making the simple vanilla cupcake batter, sprinkle each with a cinnamon sugar mixture before baking. Jennifer is the owner of the famous west coast Trophy Cupcakes. The class I took to learn how to make these cupcakes was The Perfect Cupcake by Jennifer Shea. Right now, they’re having a special that will allow you to try a month of Bluprint for only $1!!! That is such an outstanding deal, you really shouldn’t pass it up. And I have to give credit where credit is due. I have to say that SO MANY of my recipes and knowledge come from classes I’ve taken on Bluprint. Lol! At some point, the churro became one of Mexico’s most well known treats. I’m pretty sure Spain was where they originated, but I could be totally wrong about that so don’t quote me. The chocolate sauce probably made them sweeter, but the churros in and of themselves were just a fried dough. One thing my mom remembers is that these churros weren’t very sweet at all. Although I don’t remember much, my mom said there were big cauldrons of oil on the street corners where people would fry churros. We used to live in Spain when I was very little (my dad was in the Navy). I have a whole chapter with Valentine’s Day recipes and a dedicated chapter for Date Night in my cookbook Celebrations.Get ready for Cinco de Mayo with these wonderful gluten free churro cupcakes! They’re vanilla cakes with a cinnamon-sugar crust and a luxurious cinnamon buttercream. You can customize your festive treats by using either my buttercream or cream cheese frosting! It gives it a delicate and fruity texture, reminiscent of a strawberry shortcake. My kids love whipped cream, especially when I use my whipped cream maker! I decided to use whipped cream as the topping instead of the usual dairy-free buttercream. Feel free to get creative and use whatever flavor you prefer! And if you’d like to make this recipe into a cake, just follow the same steps below and bake for 30-35 minutes in a 6×3 inch pan. They definitely take more time to make, but are completely free of refined sugars and artificial food dyes!įor the batter of these cupcakes, I use the strawberry cake recipe in Celebrations, but there’s a variety to choose from if you have the book! I have several different versions in Celebrations including a nut-free base. If you are not able to tolerate some of the ingredients in these store-bought sprinkles or can’t do any type of cane sugar, I have a homemade recipe for sprinkles on page 304 in my cookbook Eat What You Love. While they do have cane sugar and other non-paleo-friendly ingredients, they are dyed naturally by using beets. I topped them with coconut whipped cream and dye-free sprinkles, but my dairy-free buttercream or cream cheese frosting from Celebrations are fantastic options as well!įor this recipe, I use these dye-free sprinkles. These Gluten-Free Strawberry Cupcakes are light and fruity mixed with fresh strawberries with hints of vanilla. I love how I am still able to keep this tradition alive with my kids in a paleo-friendly way! She would also always send us off to school with heart-shaped treats with plenty to share with friends. I can fondly recall my mom making us heart-shaped pancakes for breakfast on this day. However, I experimented over the holidays and used the recipe for cupcakes! They are the perfect festive treat for Valentine’s Day, whether it’s for school lunches or as a little treat for yourself! We love celebrating holidays in this house, and Valentine’s Day is no different. Valentine’s Day is right around the corner, so I think it’s just the right time to share this exclusive recipe for Gluten-Free Strawberry Cupcakes! The original recipe is from page 157 in my cookbook Celebrations and it’s intended for a cake.
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