Dairy-Free Strawberry Mint Cupcakes

bobsredmill.com

MichelleInWAState

subheading: Strawberry Cupcakes:

1 ½ cups Unbleached White All-Purpose Flour (230 g)

1 tsp Baking Powder (4 g)

½ tsp Baking Soda (2 g)

¼ tsp Kosher Salt

¾ cup room temperature canned Coconut Milk (180 mL)

1 ½ tsp Vanilla Extract (9 g)

1 tsp Apple Cider Vinegar (5 mL)

2 Tbsp Gluten Free Egg Replacer (20 g)

¼ cup room temperature Water (60 mL)

½ cup (1 stick) room temperature Vegan Butter/Margarine (113 g)

¾ cup Sugar (144 g)

½ cup diced fresh Strawberries (75 g)

FIND IN STORE

subheading: Strawberry Mint Buttercream:

1 cup (2 sticks) room temperature Vegan Butter/Margarine (226 g)

3 ¾ cups Organic Powdered Sugar, sifted* (383 g)

3 Tbsp diced fresh Strawberries (35 g)

1 Tbsp finely minced fresh Mint

1 tsp Vanilla Extract (6 g)

subheading: Topping:

½ cup diced fresh Strawberries (75 g)

12 small Mint Sprigs (or minced mint), optional

Directions at bobsredmill.com

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