Recipe for Strawberry Cupcakes
Ingredients
- 2 cups gluten-free flour*
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 cup rice milk or other unsweetened non-dairy milk
- 1/3 cup coconut oil
- 2/3 cup maple syrup
- 2 tsp. vanilla extract
- frosting:
- 2/3 cup sliced strawberries
- 2/3 cup Spectrum Organic shortening (one ingredient is palm oil)
- 2 ¼ cup confectioners sugar
Cooking Directions
Preheat the oven to 350 degrees. Place cupcake liners in a muffin pan.
Mix the dry ingredients in a small bowl. Set aside.
Mix the wet ingredients with an electric mixer. Add the dry ingredients and mix until combined.
Fill the cupcake liners 2/3 full. For full-sized cupcakes, bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
For mini-cupcakes, bake for 10-15 minutes or until a toothpick comes out clean.
Puree the strawberries in a food processor.
Using an electric mixer, combine all three ingredients to form a smooth frosting.
If it seems a bit too wet, add a little more shortening and confectioners sugar until the desired consistency is reached.
Strawberry Cupcakes Photos
by Pak101.com (few years ago!) / 784 views