• 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

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.

by Pak101.com (few years ago!) / 1020 views