You want to make desserts while also staying healthy and keeping things gluten-free. It sounds like a tricky task, but it doesn’t have to be! Introducing you to the ALDI Test Kitchen’s Gluten-Free Strawberry Cupcakes recipe. Get delicious desserts in just 45 minutes and keep everyone happy!

Start by gathering all the ingredients. Beginning with the cupcake batter: 15 ounces of liveGfree Gluten-Free Yellow Cake Mix, 3 large eggs, two-thirds of a cup of 2% milk and a half cup of vegetable oil. As for the frosting, egg whites from two large eggs, a three-quarter cup of granulated sugar, a cup of unsalted room-temperature butter, a quarter cup of strawberry preserves and a cup of sliced strawberries.

It's time to whip up some carefully crafted cupcakes! Get that oven warmed up to 350 °F and place 12 cupcake liners in a cupcake pan. Read the liveGfree cake mix instructions, following the directions when using the eggs, milk and oil. Distribute the mix into the 12 cups evenly and bake for roughly 20 minutes. A helpful cupcake baking tip: to know when they’re done, stick a toothpick into one. There should be little to no batter that sticks when you remove it.

Now it’s time for the best part, the frosting. Begin by assembling a double boiler before combining egg whites and sugar, whisking until the sugar dissolves. Don’t worry about developing stiff peaks at this point because you’ll be transferring that mix into an electric mixer and throwing it on medium speed, allowing the machine to form those stiff peaks. Once the mixture is room temperature, go ahead and add the butter slowly; we recommend a tablespoon at a time. Continue beating to incorporate air into the mix to create a light and fluffy frosting. This could take up to 10 minutes, but it is well worth it!

Whip the preserves into the frosting mix and start decorating your cupcakes. You can do that with either a piping bag, a baker's knife or just a regular knife. Top with some fresh, cut and cleaned strawberries, and you’re ready! These are good at room temperature for two days. If you want to keep them in the refrigerator, it’ll cause the frosting to become stiff. Nevertheless, this delicious gluten-free strawberry cupcake recipe is sure to become a fan favorite, so be sure to bookmark or save this to make them again!

Prep Time:  25 minutes   |    Cook Time:  20 minutes   |    Total Time:  45 minutes   |    Servings:  12

Ingredients:

Cupcakes:

• 15 ounces  liveGfree  Gluten-Free Yellow Cake Mix
• 3  Goldhen  Large Eggs
• 2/3 cup  Friendly Farms  2% Milk
• 1/2 cup  Carlini  Vegetable Oil

Frosting:

• 2  Goldhen  Large Eggs, whites only
• 3/4 cup  Baker’s Corner  Granulated Sugar
• 1 cup  Countryside Creamery  Unsalted Butter, cut into tablespoons, room temperature
• 1/4 cup  Berryhill  Strawberry Preserves
• 1 cup sliced strawberries, optional for garnish

Directions:                                   

1. Preheat oven to 350°. Place 12 liners in a cupcake pan.
2. Prepare cake mix according to the package instructions using the eggs, milk and oil. Bake for 18-23 minutes. Cool completely.
3. For frosting: In a double boiler over medium heat, combine egg whites and sugar. Whisk until sugar dissolves. Transfer mixture to an electric mixer bowl and mix on medium speed until stiff peaks form and bowl has cooled to room temperature. Add the butter, one tablespoon at a time. Continue to beat until light and fluffy. If mixture breaks, continue beating it until it comes back together (this may take up to 10 minutes). Whip in preserves.
4. Frost cupcakes, garnish with strawberries if desired. Store on counter for up to two days; refrigerating will cause frosting to become very stiff.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen