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
- 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
- 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.
- Preheat the oven to 350o F and line a cupcake tray with cupcake liners.
- 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.
- Fold in remaining cupcake ingredients until well combined. Scoop batter into cupcake liners, filling approximately 2/3 of each mold.
- Bake for 25 minutes and set aside. Allow cupcakes to cool down completely before adding the buttercream.
- 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.
- 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.
- 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.