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| Daqui |
GLUTEN-FREE STRAWBERRY BUCKLE
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This gluten-free strawberry buckle is easy to whip up and a great way to showcase spring berries for Easter or any occasion.
Author: Becky Winkler (inspired by The New York Times)
Serves: 6-8 servings
INGREDIENTS
- 1 stick plus 3 tablespoons unsalted butter (2/3 cup or 11 tablespoons total), at room temperature
- 1 cup raw sugar, plus about a tablespoon for sprinkling
- 4 large eggs, at room temperature
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 1⅔ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- ½ teaspoon sea salt
- ¾ teaspoon ground cardamom
- ½ teaspoon baking powder
- ½ pound strawberries, hulled and sliced (leave the slices from each strawberry grouped together)
INSTRUCTIONS
- Preheat the oven to 375°F and grease a 10-inch ovenproof skillet with butter.
- Cream the butter and the cup of sugar in the bowl of a stand mixer fitted with the paddle attachment for 3-4 minutes, until most of the sugar crystals have dissolved. With the mixer running, add the eggs one at a time and then the lemon zest and vanilla. Beat until smooth.
- In a large bowl, whisk together the 1-1 baking flour, sea salt, cardamom, and baking powder.
- Add the wet ingredients to the dry ingredients and beat on low just until thoroughly combined. Transfer the batter to the prepared pan and spread it out with a spatula. Arrange the strawberry slices on top in groups. Sprinkle about a tablespoon of raw sugar across the top.
- Bake for 35 minutes, or until golden brown and puffed in the middle. Slice and serve warm, topped with whipped cream or vanilla ice cream if desired.
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| Daqui |
EASY GLUTEN-FREE VANILLA CUPCAKES
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When you need a simple but scrumptious spring dessert, look no further than these easy gluten-free vanilla cupcakes.
Author: Becky Winkler
Serves: 10-12 cupcakes
INGREDIENTS
For the cupcakes:
- ¼ cup (4 tablespoons) unsalted butter, at room temperature
- ⅔ cup raw sugar
- 1 large egg
- 1 teaspoon vanilla
- 1⅓ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1½ teaspoons baking powder
- Pinch of sea salt
- ½ cup milk
For the frosting:
- ½ cup (8 tablespoons) unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla
- Pinch of sea salt
- 2 tablespoons blood orange juice, cream, or milk
For decorating:
- Candy-covered chocolate eggs
INSTRUCTIONS
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- To make the cupcakes, cream the butter and sugar in a large bowl with a fork. Stir in the egg and vanilla.
- In a separate bowl, mix the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir briefly, then add the milk and stir until smooth.
- Divide the batter between the muffin cups, filling each one a little over half full. Bake for 18-20 minutes, or until the cupcakes are domed and light golden. Transfer the cupcakes to a rack and cool completely before frosting.
- To make the frosting, beat the butter by hand or in a stand mixer until smooth. Sift in the powdered sugar. Add the vanilla, salt, and juice and beat until smooth.
- Transfer the frosting to a piping bag fitted with a star tip (I use a 1M) and pipe a large swirl onto each cupcake. Alternately, you can just spread the frosting on with a spatula. If desired, top each cupcake with a candy egg. Serve right away or store covered at room temperature for up to two days.
