Author Notes
A hearty little cupcake packed full of flavor. Sweet, tangy, spicy.. everything your mouth wants you to put into it! —Colleen Stem
Ingredients
- For the Strawberry Jalapeño Cupcakes
-
1 1/2 cups
gluten free flour blend
-
1 1/2 cups
cornmeal
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3/4 cup
white sugar
-
2 teaspoons
baking soda
-
2 teaspoons
baking powder
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1 teaspoon
salt
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1 tablespoon
apple cider viegar
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2 cups
soy milk (or any nut or plant based milk)
-
1/2 cup
canola oil
-
2
jalapeños
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1 1/2- 2 cups
fresh strawberries
- For the Avocado Icing
-
1
ripe avocado
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2 1/2 cups
powdered sugar
-
1/2
lemon (zest and juice)
Directions
-
Pre heat oven to 350
Wash, trim and dice strawberries into little pieces and toss into a bowl. Remove stem and seeds from jalepenos and dice into small pieces.. add to bowl. Sprinkle with a little sugar.
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In a large bowl, combine flour, cornmeal, baking soda, powder, salt, and sugar and whisk together. Now add in the oil, milk, and vinegar and mix together with a wood spoon until combined. Lastly, fold in the strawberries and jalapeños.
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Scoop mixture into well greased (or lined) cupcake tin and stick into oven. Bake for about 20-25 minutes, or until cakes are gold brown and a tester comes out clean. Remove from oven, remove form tin, and sick on a wire rack to cool.
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While the cakes are cooling, take the avocado, sugar, and the zest and juice of half a lemon and blend with your choice of blending drive until smooth. The icing should be thick enough to If the icing is to runny, add more sugar, or to thick, a little more lemon juice.
Now Ice cupcakes and top with sliced strawberries.
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