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Gluten-Free Fruit-Topped Vanilla Cupcakes
Ingredients
  • subheading: CUPCAKES:
  • ¾ cup unsweetened, unflavored plant-based milk
  • ¾ cup pure maple syrup
  • ¼ cup pure vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flaxseed
  • 1 cup oat flour
  • ¾ cup sorghum flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • subheading: FROSTING AND GARNISH:
  • ¾ pounds white sweet potatoes, peeled and cut into large pieces
  • ¼ cup pure maple syrup
  • 1 tablespoon tahini
  • 1 tablespoon pure vanilla extract
  • 2 kiwis, cut into half-moon slices
  • 4 small strawberries, halved
  • ¼ cup blueberries
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