Guys, this was a labor of love. One, it’s strawberry season. I’m not positive about that and I know I can google but let’s just say that it is. This took me three tries to nail the recipe and the result was worth the frustration. I finessed it so you don’t have to cry like I did in the middle of your kitchen knowing you have to go buy more strawberries. Hands down, this is one of the best sweets I have ever made. I definitely need work on my piping and I am open to tips but the subtle flavor in the cupcake combined with the homemade strawberry frosting was everything. I really hope you take a stab at this, I promise you won’t be disappointed. That is a sincere promise!
1lb strawberries, diced
1/4 cup coconut sugar
1/4 cup warm water
1 3/4 gluten free flour
1 cup coconut sugar
1 stick of vegan butter (8 TBSP)
1 egg white, beaten until soft peaks form (using a hand mixer)
1/3 cup coconut milk
1/3 cup strawberry puree (that you just made)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp of salt
2 tsp of vanilla
Optional red food coloring (you can find organic online or at Whole Foods)
1 stick of butter (8 TBSP), soft not melted.
3 cups of powdered sugar (you can use beet, I use organic confectioners sugar)
3 TBSP of strawberry puree
1/2 tsp of salt
red food coloring
In a medium saucepan, add all ingredients and over medium heat, cook.
Stir the mixture occasionally until liquid is reduced some and strawberries are soft.
I like to get it smooth and blend in a food processor after it has cooked down.
Preheat oven to 350 degrees
Spray muffin pan. Or use cupcake liners.
Cream together butter and sugar.
Add the egg.
If you haven't beaten the egg white, make sure in a separate bowl you beat the egg white until soft peaks are formed. Once they are, throw into the above mixture.
Add vanilla, mix again.
If you are using red food coloring, now is when you add it.
Now you want to add your dry ingredients, I start with the smaller stuff, soda, powder then salt.
Then add your flour.
After all is mixed, I add the strawberry puree and coconut milk.
Your batter is done. Now you just need to fill your cupcake tins until each is 3/4 full.
Bake in oven for 20 minutes. Toothpick test it and if it's clean, set aside and let cool.
Whip the butter with a hand mixer.
Then add sugar 1 cup at a time.
Add the salt.
Add the puree, keep mixing.
Make sure the frosting is firm but light and fluffy
If need be add more sugar to get firmer. And if too firm you can always add a 1/2 a tablespoon of coconut milk.
**Make sure to whip the frosting well. I noticed that when I didn't do this the frosting fell flat when I decorated the cupcake.
PUT IT TOGETHER:
If you are good at piping, kudos to you. I am not and I tried many times. So ultimately, I grabbed a icing bag, you can use a ziploc.
Open it up and put one corner down in a tall cup. Placing the icing in the bag while it's lining a cup is MUCH cleaner than trying to do it without. Once all the frosting is in, push down into that corner of the bag.
Cut the tip of the bag and decorate. I just used a swirl motion to get a clean cupcake look but go crazy especially if you know what you're doing. :)