Gluten-free cupcake with white chocolate and strawberries –
Soft cupcakes in which white chocolate blends perfectly with the strawberries.
Preparation time 1 hour
Ingredients for 15-18 cupcakes:
120 g of vanilla white sugar (*)
100 g of white chocolate
200 g gluten-free flour mix (I used the BiAglut flour)
100 g of butter
8 g of baking powder
a pinch of salt
icing sugar to decorate
(*) store the white sugar in a jar containing a vanilla bean
Melt the butter over low heat, turn off the fire and put in the white chocolate into pieces, cover it with a plate or a lid.
In the meantime, beat the whole eggs with a pinch of salt for 2 minutes, then add the sugar a little at a time and beat again for about 10 minutes; finally, add the melted chocolate with the butter and beat for 2 minutes.
Gently add the flour, sieved with the baking powder, and stir. Pour the dough into cupcake moulds. Place two pieces of a strawberry at the top of each cupcake.
Bake at 180°C for 15 minutes. Allow them to cool and sprinkle with a little icing sugar.
More gluten-free cupcakes: