A recipe for vegan, gluten-free mini strawberry cupcakes!! They are naturally pink from the strawberries–I didn’t use any food coloring. So cute and yummy!
2 cups gluten-free oat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup Daiya© strawberry cream cheese style spread
3/4 cup sugar
1 cup almond milk
1 Tbsp. vinegar
2 tsp. vanilla extract
1 cup fresh strawberries—pureed to equal 3/4 cup
1/4 cup Daiya© strawberry cream cheese style spread
2 pureed strawberries
1 tsp. vanilla extract
2 cups powdered sugar
A few more sliced strawberries for decoration
To make the cupcakes–preheat the oven to 350 degrees Fahrenheit. To a bowl, add oat flour, baking powder, baking soda, and salt. Whisk well and set aside. To another bowl, add Daiya cream cheese, sugar, almond milk, vinegar, and vanilla, and mix well with an electric mixer. Add the wet ingredients to the dry and mix well. Add pureed strawberries, and mix in. Scoop the batter into a lined and greased cupcake pan. Bake about 25 minutes. Let cool. To make the frosting–to a bowl, add Daiya cream cheese, pureed strawberries, and vanilla, and mix together. Mix in powdered sugar. Frost the cooled cupcakes, and top with sliced strawberries. These are best eaten the same day they are made. Makes two dozen mini cupcakes.
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