Tuesday, January 8, 2013

Allergy Free Strawberry Lemonade Cupcakes

Here's a wonderful summer time cupcake recipe that tastes like strawberry lemonade.  (Who cares that I made them in January!!  I'm ready for spring!)  They are light and refreshing and taste best when topped with a lemon frosting.


Strawberry Lemonade Cupcakes
1/3 cup plain hemp milk
1/2 teaspoon white vinegar
1/2 cup pureed strawberries
zest of 1 lemon
juice of 1 lemon
1/2 cup agave nectar
1/3 cup olive oil
1/2 teaspoon vanilla
1 1/3 cup flour blend
1/2 teaspoon xanthan gum
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Combine hemp milk and vinegar and let sit in large mixing bowl for at least 3 minutes.
Add strawberries through vanilla and stir well.
Add remaining ingredients and stir just until batter is smooth.  Don't over mix.
Pour into greased muffin tins.
Bake at 325 for 20 to 25 minutes or until a toothpick stuck into the center comes out clean.
Cool completely on wire racks.

Lemon Frosting
1/2 cup Earth Balance
2 cups powdered sugar
zest from 1 lemon
1 Tablespoon lemon juice

Beat Earth Balance in mixer.
Slowly add powdered sugar and mix well.  Add lemon juice as needed.
Add in lemon zest and let mix until creamy.
Pipe onto cupcakes.



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