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Saturday, 19 April 2014 09:59

Allergy-Friendly Strawberry Cupcakes with Lemon Icing

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Delicious, fun, top 8 free cupcakes!

  • Ingredients: Cupcakes

    1 3/4 cups oat flour 
    1 cup sugar
    1 cup puréed fresh strawberries
    1/3 cup vegetable oil
    1 teaspoon baking soda
    1 teaspoon white vinegar
    1/4 teaspoon salt
    1/2 teaspoon vanilla extract


    1 1/2 cups powdered sugar
    1/2 cup vegetable shortening at room temperature (I use Spectrum Organics)
    1 tablespoon fresh lemon juice
    1/2 teaspoon vanilla
  • Instructions: Cupcakes

    Preheat oven to 350 degrees.
    Place paper baking cups in the cups of a muffin pan.
    In a large bowl combine flour, sugar, baking soda and salt.
    In another bowl combine the strawberry purée, oil, vinegar and vanilla.
    Gradually combine the wet and dry inngredients. 
    Be sure to mix well.
    Spoon the batter into the muffin cups.

    Bake for about 30 minutes, until a toothpick inserted in the middle comes out clean.

    Lemon Icing
    in a mixing bowl combine the powdered sugar, shortening, lemon juice and vanilla. Stir by hand or with a mixer. You may need to add more lemon juice or water to reach desired consistency.

    Decorate with Color Garden natural food colors and Surf Sweets jellybeans.

  • Serves: 16
  • Cuisine: -Select (optional)-
  • Cooking method: -Select (optional)-
  • Special ingredients: no dried fruits, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Spring favorites, Holiday Sweets & Treats, Easter Favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: None selected
  • Total time (inc active/prep): None selected
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