{Allergy Free} Strawberry Cupcakes

These strawberry cupcakes are not overly sweet and could even double as muffins without the strawberry icing.

Strawberry Cupcakes

1 cup fresh strawberries (or frozen, unthawed)

1/4 cup rice milk

1 teaspoon lemon juice

1 1/2 teaspoons vanilla

1 1/2 cups flour blend

1/2 teaspoon xanthan

3/4 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1/4 cup plus 2 Tablespoons Earth Balance spread

1/2 cup sugar

2 1/4 teaspoons egg replacer whisked with 3 Tablespoons rice milk

Place strawberries in food processor and pulse until liquified.  It should measure about 1/2 cup liquid.

Mix the strawberry liquid with the rice milk, lemon juice, and vanilla.  Set aside.

Combine the dry ingredients-the flour blend through salt in a separate bowl and then set aside.

In another bowl, cream the Earth Balance with the sugar until well mixed.

Add the egg replacer and continue to mix.

Alternate the dry ingredients with the strawberry mixture, beginning and ending with the flour mixture, while blending the batter.

Pour into greased muffin tins and bake at 350 for 20 minutes.

Let cool completely before icing.

Makes 12 cupcakes.

Strawberry Icing

1/2 cup strawberries pureed

1 cup shortening

pinch of salt

3 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

Cream shortening and salt well.  Alternately add the powdered sugar and 3 Tablespoons of the pureed strawberries.  Then add vanilla extract and continue to mix until the icing is smooth.

Frost and enjoy!

This recipe is adapted from Cybele Pascal's recipe which can be found here.

Next time I might try making a strawberry glaze with powdered sugar, pureed strawberries, and a little vanilla extract.  I'm going to poke a few holes in each cupcake and drizzle on the glaze while they are still warm.  Those will be our "breakfast cupcakes."