Gluten Free Cupcakes and Strawberry Whipped Cream or Frosting

Directions

1. 1
   Heat oven to 350°F.In a large bowl, using a whisk, combine superfine rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, and salt; and set aside.Generously oil and dust with superfine rice flour, muffin tins or line with cupcake paper liners; and set aside.In the bowl of your mixer cream together sugar and eggs on low speed until just blended.
2. 2
   Add oil and vanilla; beat on high for a few seconds, just until blended.Alternate adding milk and flour mixture while beating on medium speed just until smooth, scraping sides as needed.
3. 3
   Pour batter into cupcake tins and even the tops using a rubber spatula dipped in water.
4. 4
   Bake for about 15 minutes or until a toothpick inserted into the center of a cupcake turns out clean.
5. 5
   Remove from oven and allow to cool in pan for about 5 minutes.
6. 6
   Transfer cupcakes to a wire rack to cool.Freeze the cupcakes if not serving the same day they are made.Once the cupcakes have completely cooled and you are ready to serve the cupcakes, make the whipped cream or buttercream frosting linked above in the ingredients list.Puree or mash some strawberries, and using a spoon and fine mesh strainer, push the juices of the strawberry through the strainer. Allow the juice to fall into the whipped cream or frosting.
7. 7
   Add enough juice until the whipped cream or frosting reaches your desired color and flavor. Beat on low speed to combine. If it becomes too runny, add additional confectioners' sugar to stiffen and beat again on high speed. Refrigerate until ready to frost the cupcakes. For frosting, you may need to allow it to reach close to room temperature before using.When you are ready to serve the cupcakes, top with whipped cream and a strawberry wedge. These cupcakes are wonderful when they are just defrosted for a cool summer treat.Wash some leaves well and allow them to thoroughly dry.
8. 8
   Add chocolate chips or chopped chocolate to a heat-proof bowl. Create a double-boiler by adding the bowl to the top of a saucepan filled with about 2 inches of water. Bring to a slow boil and lower to heat to a simmer. Stir chocolate occasionally to speed melting.
9. 9
   Remove from stove and stir.Using a clean paintbrush designated for cooking/baking, paint chocolate onto clean leaves and set aside to dry.Once dry, peel the leaves away and use the chocolate leaves for garnish.