Strawberry cupcakes taste good at any time of year. But the colors and flavors are just perfect for Valentine’s Day or anytime you’re in the mood for a treat … and you can have a lot of fun decorating them!
YIELDS: 12 CUPCAKES
PREP TIME: 75 MINS
FOR THE FROSTING:
- ½ cup almond flour (from blanched almonds)
- ½ pound strawberries (about 1½ cups) (see note)
- ¼ cup maple syrup
- ¼ teaspoon fresh lemon juice
- Pinch of sea salt
WET MIX:
- ½ pound strawberries (about 1½ cups)
- ¾ cup unsweetened, unflavored plant milk
- 1 tablespoon ground flax seed
- 1 teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- ¾ cup maple syrup
- ¼ cup almond butter
DRY MIX:
- 1¼ cups oat flour
- ¾ cup sorghum flour
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- 2 pinches of sea salt
GARNISH:
- 6 strawberries for decoration
Instructions
- Preheat the oven to 350°F. Line a standard 12-cup muffin tray with paper liners.
- Purée the strawberries for both the wet mix and the frosting in a blender. Use a strainer to remove the seeds.
- To make the frosting, place the 1 cup of the strawberry purée, the maple syrup, lemon juice, and salt in a saucepan and cook for about 8 to 10 minutes on low heat, until the sauce has reduced by third.
- Transfer the sauce to a bowl to cool. Mix in the almond flour and let stand for about 30 minutes. Transfer back to the blender and blend into a creamy frosting. Refrigerate for at least 1 hour.
- To make the wet mix, place the plant milk, flaxseeds, and vinegar in a mixing bowl. Mix well and let stand for 10 minutes.
- To make the dry mix, place the oat flour, sorghum flour, baking soda, baking powder, and salt in another bowl. If needed, sift through a sieve to ensure a thorough mixture.
- Add the almond butter, vanilla extract, maple syrup, and the remaining 1 cup of the strawberry purée to the bowl with the wet mix. Stir well, and pour into the bowl with the dry mix. Stir well but gently.
- Spoon the batter evenly into the 12 muffin cups. Bake for 30 to 35 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the tray from the oven and let cool for a few minutes. Place the cupcakes on a wire rack to cool completely.
- Frost each cupcake using a spatula, or decorate using a pastry bag and tip. Top each with a half strawberry. Keep refrigerated until ready to serve.Note: You can use frozen strawberries if fresh ones are not available, but the fresh berries will give the cupcakes and the frosting a better taste and texture.
Source: www.forksoverknives.com