Blackberry Spice Cupcakes (Gluten Free)

It’s blackberry season.  My neighbor runs a stand at a bunch of farmer’s markets and sometimes the vendors give him fruits and veggies that won’t last.  He’s just one guy, so he often brings them over here.  15 pints of blackberries later, we’ll never run out of preserves and I developed a new cupcake recipe.  Weird, I know.

Ingredients: (printable recipe PDF)

• 1 cup sweet sorghum flour
• 1 cups brown rice flour
• ½ cup potato starch flour
• ¼ cup tapioca flour
• 2 3/4 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp xanthan gum
• 1 ½  tsp cinnamon
• ½ tsp nutmeg
• 1 cup white sugar
• 1 cup brown sugar
• ½ cup butter
• 4 egg whites
• 1 ½ tsp vanilla
• 1 ½  cups seedless blackberry puree
• ½  cup water
• 1 tsp apple cider vinegar

Frosting

• 1 lb cream cheese
• 2 sticks butter
• 1 tsp vanilla
• 2 tbsp lemon juice
• 1 tsp. fine grated lemon zest
• 5 cups confectioners sugar
• 1 tsp cardamom

Instructions:

1. In large bowl, mix together sweet sorghum flour, brown rice flour, potato starch flour, tapioca flour, white sugar, brown sugar, baking powder, baking soda, salt, xanthan gum, cinnamon, and nutmeg.
2. In a medium bowl mix together sugar and butter together. Beat on medium for 30 seconds or until well mixed.
3. In another medium bowl mix egg whites and vanilla. Beat on medium for 30 seconds or until a little frothy.
4. Add egg mixture to butter and sugar mixture and beat on high for 15-20 seconds.
5. Pour into  large flour bowl. Add blackberry puree, water, and vinegar.  Beat on high for 2 minutes.
6. Fill cupcake papers almost full (remember gluten free cupcakes don’t rise as much)
7. Bake at 350 degrees for 20-25 minutes. Ovens vary, cupcakes are done when middles spring back after being slightly pressed.

Then let me know how they turned out!