Wednesday, October 2, 2013

Allergy Free Strawberry Cupcakes with Orange Frosting


Summer may be over but I wasn't quite ready to give it up.  Anyway, it's still 80-90 degrees outside and feels nothing like fall.  So, we made some strawberry cupcakes for an end of summer treat!  They were yummy!

Strawberry Cupcakes with Orange Frosting

1 2/3 cup flour blend
1/2 tsp xanthan
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup Earth Balance Soy Free
2/3 cup sugar
3 tsp egg replacer whisked with 4 T rice milk
1/2 cup orange juice
1/2 cup finely chopped strawberries


Cream Earth Balance and sugar in mixer on high.
Add egg replacer mixture and beat until well combined.
Add half of flour mixture and beat on low.
Add orange juice.
Add remaining flour mixture.
Fold in chopped strawberries
Spoon into greased muffin tin.
Bake at 375 for 16-18 minutes.
Let cool completely.

Icing:
1/2 cup Earth Balance
2 cups powdered sugar
1 T orange juice
orange zest (optional)

Cream Earth Balance and slowly add powdered sugar while alternating with orange juice.
(Add more juice or powdered sugar as need to achieve a creamy, spreadable consistency).
Fold in orange zest if desired.
Pipe onto cupcakes.


Makes 12 cupcakes.

2 comments:

Capell said...

what do you mean "earth balance"? milk, butter?

Lexi said...

Earth Balance is a butter substitute that is like a margarine. You could use butter in place of it. There is a substitutions list and explanation on my recipe page.

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