Description

5 star Gluten-Free cupcakes are beautiful and yummy too!

Ingredients

• Ingredients
• 1 1/2 cu. gluten-free graham cracker or ginger spice cookie crumbs
• 4 eggs
• 2 sticks butter, room temperature
• 2 cu. granulated sugar
• 2 tbl. vanilla bean paste
• 2 2/3 cu. gluten-free all-purpose baking mix
• 1 1/2 cu. whole milk
• 1 1/2 cu. raspberry preserves
• Vanilla Bean Cream Cheese Frosting, recipe follows
• Raspberry Coulis, recipe follows
• Vanilla Bean Cream Cheese Frosting
• 1 lb. cream cheese , softened
• 4 tbl. (1/4 cup) butter, room temperature
• 2 cu. sifted powdered sugar
• 2 tsp. vanilla bean paste
• Special equipment: Piping bag fitted with an 847 star tip
• Raspberry Coulis:
• 12 oz. fresh or frozen raspberries
• 1/2 cu. sugar

Steps

1. Preheat oven to 375 degrees F. Line two 12 -muffin pans with cupcake liners. Evenly distribute 1 tbl. each gluten-free cookie crumbs into the liners.
2. Crack the eggs into a small container. set aside.
3. In the bowl of a stand mixer with a paddle attachment, beat butter on medium speed until light in color and fluffy. Add sugar to the butter and continue beating until the sugar is uniformly mixed into the butter. Stop the mixer and scrape down the sides of the bowl, and then restart the mixer on low speed. Add 1 egg at a time, waiting until it is fully imixed in the butter mixture before adding the next egg.