Tuesday, June 25, 2013

Strawberry Cupcakes

My birthday is this weekend, so I asked my boys what type of cake I should make.  My older son immediately shouted, "Strawberry Cake!" He's since changed his mind and want me to make chocolate cake with strawberry frosting, but it got me thinking that I don't have a good strawberry cake recipe...until now.  

This cake is not you typical pink cake...it's not flavored with strawberry gelatin, so it has a more natural taste.  I absolutely love it and so does my little one.  He just told me last night that it's now his favorite type of cake.

Strawberry Cupcakes
1 cup evaporated cane juice (or white sugar)
2/3 cup agave nectar or honey
1 cup palm oil shortening
4 eggs
1/2 tablespoon vanilla
2 1/2 cups GF flour blend
1/2 cup freeze dried strawberry powder (I buy whole freeze dried strawberries and pulse them in the blender until it makes a powder)
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dairy-free milk
3/4 cup fresh strawberry puree

Preheat oven to 350F.  Grease or line muffin tins and set aside.  In a large mixing bowl cream together the evaporated cane juice, agave or honey, and the palm oil shortening.  Add in the eggs one at a time, mixing well between each addition, then add in the vanilla.

Combine the dry ingredients together in a separate bowl.  And combine the dairy-free milk and the strawberry puree together.  Add the dry ingredients into the sugar/egg mixture in small batches, alternating with the strawberry/milk mixture, until everything it added.  Mix on medium-high for a couple of minutes to smooth the batter out.

Scoop the batter into the muffin tins and bake for ~20 minutes at 350F or until a toothpick comes out clean.

You can frost them with a strawberry buttercream or top with a chocolate ganache (sorry, forgot to take pictures of these ones, but they are good!).

This post was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays. Allergy Friendly Lunchbox Love, Gluten Free Fridays, and Whole Food Fridays.

1 comment: