Gluten-Free Patriotic Cupcakes

by theresa on July 24, 2011

Delicious and fun to make!

We were invited to a 4th of July pool party and were tasked with bringing dessert, since that is always the toughest gluten-free dish to come by. I have a new cupcake carrier that I just got at Bed, Bath & Beyond and was dying to use, so figured I’d make some patriotic cupcakes. The addition of the strawberry gelatin mix didn’t give them as strong a strawberry flavor as I was hoping, but it did make a nice pink cake.

Not Gluten Free? No problem! Just use your favorite cupcake recipe, add a box of strawberry gelatin mix to it and the rest is the same!

Note: If you’re gluten-free and cannot easily tolerate oats, you can replace the rolled oats with a hearty four like brown rice. However, gluten-free oats are easy to find in most health food stores these days, or you can buy them online from Gluten Free Oats.

Note: Separating the eggs and whipping the whites before folding them in helps keep your cupcakes from falling when they cool.

Special Note:
I made up the strawberries and fondant stars ahead of time. Then just decorated at the last minute.


1 6-ounce box strawberry gelatin mix
3/4 cup gluten-free all purpose baking flour
3/4 cup gluten-free oat flour
1/2 cup sweet rice flour
1/2 cup tapioca starch
1/2 cup cornstarch
1-1/2 tablespoons baking powder
2-1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
2 sticks of butter, softened
1-3/4 cups sugar
4 eggs, separated
2 teaspoons pure vanilla extract
1-1/4 cups milk

White Chocolate Truffle Frosting
4 cups confectioners sugar (divided use)
2 sticks butter
6 ounces white chocolate chips or solid white chocolate, chopped
1/4 cup heavy cream

30 fresh strawberries, washed and dried
6 ounces of white chocolate chips
Blue sugar or edible blue glitter


Step 1 – Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with liners and spray with non-stick cooking spray. Set aside.

Step 2 – Whisk together gelatin mix, gluten-free flours, baking powder, xanthan gum, baking soda and salt.

Step 3 –In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, one at a time until well combined. Add vanilla and mix to incorporate.

Step 4 –Alternate flour mixture and milk, beginning and ending with flour mixture and beat until smooth, scraping sides and bottom of bowl. Beat egg whites in separate bowl with wire whisk until stiff peaks form. Fold into mixture and stir until just combined

Step 5– Fill cupcake wrappers 3/4 full with batter. Bake at 350 degrees until a toothpick inserted into center comes out clean; about 20 minutes. Let cool 5 minutes, then transfer to wire rack to cool completely.

Step 5 – Melt chocolate in a microwave safe bowl for 1 minute at 50% power. Stir and microwave for another minute at 50% power. Beat together butter, melted white chocolate, heavy cream and powdered sugar and creamy and smooth. Put into pastry bag and pipe onto cupcakes or spread on with a knife. Decorate as desired.

Makes: 24 cupcakes


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