These gluten-free vanilla cupcakes glazed with strawberry whipped cream are perfect for birthday or otherwise served on a coffee table.

The cupcakes are based on delicious and airy gluten-free vanilla muffins.

I made strawberry whipped cream icing from whipped cream and freeze-dried strawberry powder.

I sweetened strawberry whipped cream with a little icing sugar.

Freeze-dried strawberry is a really handy product in many different strawberry pastries or mixed with unflavoured yoghurt, for example.

Freeze-dried strawberries can be found at least produced by domestic strawberry farms.

If you can’t find ground strawberries, then you can grind the powder yourself from the freeze-dried strawberry slices.

If you want to add more color to the icing, you can color the icing with food color or even naturally with beets.

You can also fill the muffin bases with strawberry jam before frosting with strawberry cream.

This is how you will find a delicious strawberry heart inside the cupcake.

When baking gluten-free pastries, always check the gluten-free ingredients of all the ingredients you use.

Be sure to also consider gluten-free in baking hygiene and at the time of serving, so that the pastries do not come into contact with gluten.

See the recipe below and bake these lovely cupcakes while at the party table!

Photo: Taru Vihavainen

Gluten-free vanilla cup cakes with strawberry whipped cream

  • 2 eggs

  • 1/2 cup sugar

  • 1 1/2 dl gluten-free flour mixture

  • 1 teaspoon baking powder

  • 2 teaspoons vanilla sugar

  • 2 tablespoons milk

  • 1 tablespoon butter

Strawberry whipped cream

  • 3 dl whipped cream

  • about 1 ½ tablespoon of freeze-dried strawberry powder

  • about 2 tablespoons icing sugar

  • (food coloring or beet juice)

  • (strawberry jam)

Beat the eggs and sugar into a thick foam.

Mix together the gluten-free flour mixture, baking powder and vanilla sugar.

Heat the milk and butter enough to melt the milk.

Add half of the dry ingredients to the strainer foam and lift the dough together.

Add the milk-butter mixture and strain the remaining dry ingredients.

Gently mix the dough until smooth.

Divide the dough into about 9-10 paper muffin tins in the cavities of the muffin tin.

Bake at 175 degrees for about 15 minutes, or until muffins are cooked through.

Allow them to cool before decorating.

Prepare strawberry whipped cream by measuring the cream and lyophilized strawberry powder into a whisk bowl.

At the end of the whipping, add the icing sugar to the mixture.

Taste the strawberry cream and, if necessary, add a little strawberry powder or icing sugar.

Whip the cream into an extrudable foam.

If you want to color the foam redder, add a little food coloring or a small amount of beetroot juice to the cream.

Spoon strawberry whipped cream into an extrusion bag with an extruder blade.

If you wish, you can fill the muffin bases with strawberry jam.

Then make a small hole in the middle of the muffin with an apple drill or a knife and fill the hole with strawberry jam.

Finish the cupcakes by extruding strawberry whipped cream on top of the muffins.

Photo: Tuomas Vihavainen

Taru Vihavainen is a physiotherapist by profession.

It all started with a christening cake, which made him more interested in baking.

Vihavainen started running the Pullahiiren baking corner blog in 2006 and stayed that way.

Over the years, the blog has gained popularity and at its best reaches tens of thousands of readers a month.

Angry has also written three baking books.

In addition, he holds baking courses and designs recipes for businesses.

Taru Vihavainen especially wants to encourage parents to bring their children to the kitchen.