Gluten-free blackberry filled vanilla cupcakes with white chocolate frosting

Gluten-free Blackberry filled vanilla cupcakes with white chocolate frosting

There are only a few things I despise, and throwing away food is one of them. In recent weeks my baking inspiration has been fired up again, and knowing that there are only three people left in our home, I knew that we couldn’t consume everything at the same pace that I would be baking. So my husband helped me find a solution: a Facebook group of neighbors and friends who would be interested in picking up my goodies! And, I could bake following my creativity without worrying about flavors or textures that might not appeal to everyone in my family.

Armed of the latest books from the library, I discovered a recipe for these delicious blackberry filled vanilla cupcakes with white chocolate frosting. The author, Canadian baker Kelsey Siemens, wrote a book, The Farmer’s Daughter Bakes, in which these cupcakes are featured. I decided to adjust the recipe into a gluten-free version. The result was a light and fluffy cake topped with rich white chocolate frosting, well balanced by the tart blackberry filling.

ENJOY!

Gluten-free blackberry filled vanilla cupcakes with white chocolate frosting

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy
Prep time

1

hour 
Cooking time

25

minutes

Ingredients

  • For the blackberry compote
  • 288 g blackberry, fresh or frozen – 2 cups

  • 15 g granulated sugar – 1 Tablespoon

  • 15 g water – 1 Tablespoon

  • 1 1/2 teaspoon cornstarch or Clear Jel if you have it

  • For the cupcakes
  • 4 large egg whites

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract

  • 180 g whole milk, divided – 3/4 cup

  • 1 Tablespoon glycerin

  • 280 g Simona’s Flour Mix – 1 3/4 cups

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 200 g granulated sugar – 1 cup

  • 170 g unsalted butter, softened – 3/4 cup

  • For the white chocolate frosting
  • 200 g white chocolate – 1 1/3 cups

  • 227 g unsalted butter, softened – 1 cup

  • 240-360 g confectioners’ sugar – 2-3 cups

  • 1 teaspoon vanilla extract

  • pinch salt

  • as needed milk

Directions

  • Prepare the compote
  • In a medium saucepan combine blackberries and sugar over medo=iuym heat. IOn a separate small bowl, stir together the water and cornstarch – or Clear Jel if using – until smooth and then add to the saucepan. Cool the berries for 5 to 10 minutes, mashing down as they soften. When the berries have broken down and the mixture is thick, remove from the heat and set aside to cool.
  • For the cupcakes
  • Preheat the oven to 350 degrees Fahrenheit. Line two cupcake pans with a total of 14 cupcake liners and set aside.
  • In a medium bowl whisk together the egg whites, vanilla and almond extracts, 120 g of milk (1/2 cup) and the glycerin.
  • In a bowl of a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, salt and sugar. Add the softened butter and the remaining milk, 60 g (1/4 cup) and milk until moistened. Scrape down the sides and bottom of the bowl.
  • With the mixer on medium low, slowly stream in the egg white mixture in three batches. Ensure that everything is incorporated before adding the next batch. Beat well until smooth.
  • Distribute the batter into the prepared cupcake pans, filling each almost to the top.
  • Bake for 22 to 25 minutes, until they spring back when touched. Remove from the oven and place on a cool rack to cool before removing from the pans.
  • For the white chocolate frosting
  • Melt the white chocolate in a microwave safe bowl, at 20 second increments. Set aside.
  • In a bowl of a stand mixer fitted with a whisk attachment, beat the softened butter until pale in color and fluffy. Add 2 cups (240 g) of confectioners’ sugar, vanilla extract, and salt. Mix together on low. Pour in the melted white chocolate and continue to mix until smooth. You may need to add a splash of milk, or a bit more confectioners’ sugar to reach the desired consistency.
  • To assemble the cupcakes
  • Use a small knife or a cupcake corer to cut a 1 inch diameter circle out the top of each cupcake. Cut the bottom of the cylinder you took out, but reserve the top since it will go back on the cupcake. Fill the center of the cupcake with about a tablespoon of blackberry compote, and cover it with the top you cut out, without pushing the compote out.
  • Place a tip – star or round – into a piping bag and spoon the frosting into the bag. Pipe the frosting on the cupcake and if you’d like place a blackberry on top.

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