Ingredients

The following ingredients have 12 Servings
  • 2 cups gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup coconut milk (or other milk)
  • 1/3 cup melted coconut oil
  • 2/3 cup pure maple syrup
  • 2 tsp vanilla extract
  • 2/3 cup sliced strawberries
  • 1/2 cup organic palm oil shortening
  • 2 1/2 cups organic powdered sugar

Instruction

  • Preheat the oven to 350 degrees. Place cupcake liners in a muffin pan.
  • Mix the dry ingredients for the cupcakes in a small bowl. Set aside.
  • Mix the wet ingredients for the cupcakes 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 18 to 20 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. Cool the cupcakes on a wire rack.
  • While the cupcakes are cooling, puree the strawberries in a food processor or blender. This will generate about 1/3 cup of strawberry puree.
  • Using an electric mixer, combine all three frosting ingredients to form a smooth frosting. If it seems a bit too wet, add a little more powdered sugar until the desired consistency is reached. Frost the cupcakes when they're completely cool.