Luscious gluten free strawberry cupcakes with whipped strawberry icing and strawberry "hearts" make the sweetest Valentine's Day (or anytime) treat!
Cuisine American, Holiday
Prep Time 12minutes
Cook Time 18minutes
Total Time 30minutes
Author Stacey aka the Soccer Mom
1 1/2cupsbrown rice flour
1cupalmond milkor non-dairy milk
1 1/2teaspoonsvanilla extract
Strawberry Icing Ingredients
1canwhipped vanilla icing
For the Strawberry Puree
16ozfresh strawberries1 pound carton
To make the gluten free strawberry cupcakes
Set aside 4-5 strawberries for your heart decorations. Cut the tops (leaves) off the rest of the strawberries and make your strawberry puree using a food processor or juicer. Strain if needed.
Preheat oven to 350°F. Combine wet ingredients in a large mixing bowl with hand mixer or stand mixer.
Sift together dry ingredients in a separate large mixing bowl. Pour dry ingredients into the bowl containing wet ingredients and mix until well combined.
Pour batter into silicon baking cups and bake for 18 minutes at 350°F.
To make the strawberry frosting and decorate:
Whip together 1 can vanilla icing, 1/4 cup strawberry puree and 1/2 cup coconut oil in a medium mixing bowl until fluffy. We used an icing bag to swirl the frosting in the shape of a rose.
Slice the strawberries you set aside earlier. Using a paring knife, cut a v-shape out of the top of each slice so it looks like a heart. Place on top of your frosted cupcakes for a festive, edible decoration.
Any unused frosting can be refrigerated for up to a week. When needed, simply allow to come back to room temperature and whip up again with a whisk.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.