Valentine Vanilla Raspberry Swirl Cupcakes, Gluten Free
Ingredients
• 170 grams GF AP flour (86 grams. superfine brown rice flour, 42 grams superfine
white rice flour, 42 grams tapioca flour/
starch) ( 1¹/₃ cups)
• 172 grams granulated sugar ( heaping 1¹/₅
cups)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• 90 grams unsalted butter, melted and
cooled slightly (6 tablespoons)
• 2 extra-large eggs
• 1 teaspoon vanilla
• 115 grams warm water (heaping ½ cup)
• 2 tablespoons seedless raspberry jam
• Raspberry Buttercream
• 115 grams unsalted butter, room temperature (8 tablespoons or 1 stick)
• 3 tablespoons spectrum vegetable shortening
• 440 grams powdered sugar, sifted (4 cups)
• 1 teaspoon vanilla extract
• 1 teaspoon seedless raspberry jam (or until the icing looks pink)
• GF sprinkles and/or candy hearts
Raspberry Buttercream
In the bowl of a stand mixer combine the butter and shortening. Sift in the powdered sugar just until combined - on low unless you like
your kitchen dusted with sugar!. Add in the
vanilla and seedless raspberry jam by the half
teaspoon until the buttercream is pale pink
or the shade of pink you want. Whip on medium high for about 4-5 minutes until very
light and fluffy (the time will vary depending
on the speed of your mixer). Pipe or spoon on
to cupcakes.
Decorate
Instructions
1. Preheat oven to 350 and place liners in a
cupcake tin (12-14).
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2. In a large bowl weigh flours and sugar. Add
baking soda, salt and whisk to combine. In
a small microwave safe glass bowl melt
butter and cool slightly. Add eggs, vanilla
and warm water to butter and mix with a
fork. Add butter egg mixture to dry ingredients and mix thoroughly with a whisk or
wooden spoon until the batter is smooth
- about two minutes. Scoop into liners
slightly less than 2/₃ full. Spoon a dollop of
jam into each cupcake (a dollop is about
a half teaspoon) and swirl gently into batter with a toothpick just until it looks interesting. Too muc