Strawberry Cupcakes
Ingredients
The Cupcakes
-
2
cups
gluten-free flour
-
1
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
salt
-
1
cup
coconut milk or other milk
-
⅓
cup
melted coconut oil
-
⅔
cup
pure maple syrup
-
2
tsp
vanilla extract
The Frosting
-
⅔
cup
sliced strawberries
-
½
cup
organic palm oil shortening
-
2 ½
cups
organic powdered sugar
Instructions
- Preheat the oven to 350°F and place cupcake liners in a muffin pan.
- Mix the dry ingredients for the cupcakes in a small bowl and set aside.
- Mix the wet ingredients for the cupcakes with an electric mixer, then add the dry ingredients and mix until combined.
- Fill the cupcake liners ⅔ full and bake for 18 to 20 minutes for full-sized cupcakes or 10 to 15 minutes for mini-cupcakes until a toothpick comes out clean.
- Cool the cupcakes on a wire rack.
- Puree the strawberries in a food processor to generate about ⅓ cup of strawberry puree.
- Combine the frosting ingredients using an electric mixer until smooth, adjusting the powdered sugar for desired consistency.
- Frost the cupcakes once they are completely cool.
Nutrition Facts (estimated)
Servings
12
Calories
330
Total fat
13g
Total carbohydrates
53g
Total protein
2g
Sodium
206mg
Cholesterol
0mg
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