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Vanilla Cupcakes with Strawberry Buttercream

RECIPE BY: My Kale Kitchen by Amrita

This mess-free, 1-bowl recipe is perfect to make with the family on your next day off. As always, our quinoa flour adds a delightful touch of nutty flavour to these cupcakes. And don’t even try and stop us from eating some of that strawberry buttercream before they get on the cupcakes!

Makes 22 – 24 cookies

Prep time: 15 minutes | Cooking time: 40 minutes | Total time: 55 minutes

CUPCAKES INGREDIENTS

  • 2/3 cup unsweetened vanilla oat milk
  • 2 tbsp corn starch
  • 1/3 cup melted butter
  • 2 tsp pure vanilla extract
  • 1 tsp apple cider vinegar
  • 2/3 cup granulated white sugar
  • 1 cup quinoa flour
  • ¾ cup almond flour (or gluten-free 1-to-1 flour)
  • 1 tbsp flaxseed meal
  • ¼ tsp baking soda
  • 1 ½ tsp baking powder
  • ½ tsp Andean pink salt

STRAWBERRY BUTTERCREAM INGREDIENTS

  • ½ cup fresh strawberries, chopped
  • ¼ cup butter, at room temperature
  • ½ tsp cream of tartar (optional)
  • 3 cups powdered sugar

DIRECTIONS

  1. Blend or puree ½ cup fresh strawberries until smooth and well combined. Transfer the mixture to a saucepan on medium heat. Heat the mixture for 2 minutes while stirring regularly (be careful, the mixture can pop while cooking). Remove from heat and set aside while preparing cupcakes.
  2. Preheat the oven to 350o F and line a cupcake tray with cupcake liners.
  3. In a large bowl, dissolve corn starch into the milk. Once the mixture is well combined, add melted butter, vanilla extract and apple cider vinegar. Stir in sugar.
  4. Fold in remaining cupcake ingredients until well combined. Scoop batter into cupcake liners, filling approximately 2/3 of each mold.
  5. Bake for 25 minutes and set aside. Allow cupcakes to cool down completely before adding the buttercream.
  6. Prepare the buttercream while the cupcakes are baking: Using an electric beater, beat the butter for 1 minute. Add cream of tartar and beat for another few seconds and mix in prepared strawberry mixture.
  7. Add powdered sugar 1 cup at a time until creamy and well combined. For a thicker buttercream, add some more powdered sugar. For a thinner buttercream, reduce the amount of powdered sugar or add some plant milk.
  8. Refrigerate buttercream until the cupcakes are ready. Transfer the buttercream to a piping bag and decorate cupcakes to preference.

Store leftover cupcakes in an airtight container.

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