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Sunday, 06 July 2014 22:11

Strawberry Lemonade Cupcakes Featured

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Strawberry Lemonade Cupcakes Strawberry Lemonade Cupcakes Making it Milk Free

  • Ingredients: Lemon Cake:
    2 3/4 cup gluten-free all purpose flour (I used Namaste Perfect Flour Blend), sifted
    1 1/2 cups sugar
    1 1/2 tsp baking powder
    1 tsp salt
    1/2 tsp baking soda
    1/2 tsp xanthan gum
    2/3 cups oil (I used pure vegetable oil)
    1/3 cup shortening, at room temperature (I used Spectrum Organic Palm Oil)
    2 tsp lemon extract
    1 tsp vanilla extract
    3 eggs, at room temperature
    1 1/4 cups almond milk (or other dairy-free milk)
    1/4 cup white vinegar

    Strawberry Buttercream:
    3 cups powdered sugar
    1 cup dairy-free butter, at room temperature (I used Earth Balance Soy Free)
    1/2 cup fresh strawberries, pureed
    2-4 Tbsp almond milk (or other dairy-free milk)
    1 Tbsp lemon juice
    1/2 tsp vanilla extract
    Pinch of salt
  • Instructions: Preheat oven to 350 degrees. Line a muffin tin with paper or foil liners; set aside. (When it's time to put the cupcakes in the oven, you will lower the temperature to 325 degrees.)

    In a measuring cup, combine the 1 1/4 cups almond milk and 1/4 cup white vinegar; set aside. (This allows the dairy-free milk to take on the "curdled" consistency of buttermilk.)

    In a large bowl, sift together the dry ingredients - flour, sugar, baking powder, salt, baking soda and xanthan gum; set aside.

    In the bowl of a stand mixer, mix the oil and shortening together. Add the lemon extract and vanilla extract and mix until well combined. Add the eggs, one at a time and continue mixing. Gradually add the dry ingredients and the almond milk/vinegar mixture. Mix on medium-high speed until just combined and all lumps are gone.

    Scoop the batter into the muffin tins, filling each about 3/4 full. Lower the oven temperature to 325 degrees and bake for 25 minutes. Remove from oven and allow to cool completely before frosting.

    For the Strawberry Buttercream - in a large mixing bowl with a whisk attachment, beat the butter on high until it is creamy. Add the powdered sugar, strawberry puree, lemon juice, vanilla extract and salt. While mixing, gradually add the almond milk, 1 tablespoon at a time until it reaches the preferred consistency (I used about 2 1/2-3 Tbsp). Continue beating on high until the mixture is light and fluffy.

    Use a piping bag to pipe the frosting onto the cooled cupcakes. Enjoy!
  • Serves: 24
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no seeds, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Light fare, Picnics, Spring favorites, Summer favorites, Lunchboxes/on-the-go, Holiday Sweets & Treats, 4th of July
  • Top 8 allergens?: gluten-free, dairy-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Serving suggestions: (Fun tip: I made 18 cupcakes and used the remaining batter to make Lemon Cake Donuts in my Wilton Donut Pan. Just pipe the batter into the molds and bake along with the cupcakes. After they've cooled, dip them in a thin glaze made with powdered sugar, lemon juice, almond milk and a pinch of salt. Lay them on parchment and let the glaze set up. Great way to make a second delicious treat as well!)
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