Gluten-Free Vegan Strawberry Obsession Cupcakes

Cupcakes

Makes 12 cupcakes

Ingredients:

1 cup fresh strawberries, sliced
1/4 cup coconut milk
1 1/2 teaspoons pure vanilla extract

3/4 teaspoon baking powder
3/4 cup sorghum flour

1/3 cup quinoa flakes

1/3 cup potato starch
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup applesauce

1 cup granulated sugar
1 recipe Strawberry Frosting (recipe follows)

12 small strawberries

Directions:

1. Preheat oven to 350°F. Line a cupcake pan with liners.

2. Puree strawberries.  Combine ½ cup strawberry puree, vanilla, coconut milk and baking powder.  Set aside.

3.  Combine sorghum flour, quinoa flakes, potato starch, salt,  and baking soda in a small bowl.

4. Cream together applesauce and sugar for about a minute.  Add flour and strawberry puree.  Mix about another minute.  Fill muffin tins to about 2/3 full.

5. Bake at 350°F for 15-20 minutes until toothpick inserted in center comes out clean.

6.  Cool completely before frosting.

Frost with this and top each with a small strawberry (I am also working on an alternate frosting as this is VERY sweet!):

Strawberry Frosting

Makes enough for 12 Cupcakes

Ingredients:

½ cup fresh strawberries, sliced
1 cup Spectrum Organic Vegetable Shortening or Coconut Oil
pinch of salt
3 ½ cups confectioners’ sugar, sifted
½ teaspoon pure vanilla extract

Directions:

1. Puree strawberries in blender. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream shortening and pinch of salt on medium speed, about 2 minutes.

3. Add confectioners’ sugar in three batches, beating after each addition. Add 3 Tablespoons of the strawberry puree, and vanilla extract and beat until smooth and fluffy, about 3 minutes.
4.  Top each cupcake with a strawberry.

This recipe was adapted from this amazing recipe:

http://www.foodista.com/blog/2011/05/19/allergy-free-strawberry-cupcakes