A hearty little cupcake packed full of flavor. Sweet, tangy, spicy.. everything your mouth wants you to put into it! —Colleen Stem
For the Strawberry Jalapeño Cupcakes
1 1/2 cups
gluten free flour blend
1 1/2 cups
apple cider viegar
soy milk (or any nut or plant based milk)
1 1/2- 2 cups
For the Avocado Icing
2 1/2 cups
lemon (zest and juice)
In This Recipe
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.
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.
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.
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.