Strawberry Cake / Cupcakes

🧂 Ingredients

• 330 g 1:1 gluten free flour
• 2 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ tsp salt
• 224 g neutral oil

  avocado, vegetable, safflower, etc
• 400 g granulated sugar
• 120 g egg whites

  room temperature (approx. 4 large eggs)
• 2 teaspoons vanilla extract
• 120 g whole milk

  room temperature (can sub 2%)
• 120 g fresh strawberries

  pureed until smooth
• pink food coloring

  optional

Instructions

• 1 Directions:
• 2 Preheat your oven to 350°F (175°C). Line two standard size cupcake/ muffin pans
  with papers and set aside.
• 3 If you are making cake -Grease and flour two 9-inch round cake pans and line the
  line the bottom with parchment paper.
• 4 In a large mixing bowl, combine the flour, sugar, baking powder, baking soda,
  and salt. Whisk them together until well combined.
• 5 Add the oil (or ghee) to the dry ingredients. Using an electric mixer on low
  speed or a stand mixer fitted with a paddle attachment, mix the oil into the dry
  ingredients until the mixture resembles wet sand. This process is called
  "reverse creaming."
• 6 In a separate bowl, whisk together the milk, strawberry puree, eggs, vanilla
  extract, and food coloring (if using) until well blended.
• 7 With the mixer still on low speed, gradually pour about half of the egg mixture
  into the dry ingredient mixture. Mix until the ingredients are just combined.
  Scrape down the sides of the bowl with a spatula as needed.
• 8 Increase the mixer speed to medium and beat the batter for about 30 seconds.
  This will help to ensure that the batter is fully mixed.
• 9 Reduce the mixer speed to low again and gradually add the remaining milk
  mixture. Mix until the batter is smooth and well incorporated. Be careful not to
  overmix or whip too much air into the batter.
• 10 Set your batter aside to rest at room temperature for 30 minutes
• 11 Divide the batter equally between the prepared cupcake/cake pans. If you are
  making cakes, smooth the tops with a spatula.
• 12 Place the pans in the preheated oven and bake for approximately 20-22 minutes
  for cupcakes and 25-30 minutes for cakes, or until a toothpick inserted into the
  center of the cakes comes out clean.
• 13 Once baked, remove the cakes/cupcakes from the oven.
• 14 Let the cupcakes cool in the pans for a few minutes and then remove to a wire
  cooling rack. If baking cakes let them cool for about 10 minutes in the pans.
  Then, transfer the cakes to a wire rack to cool completely before frosting.

Nutrition Info