1 1/3 cups strawberries, plus a few extra to decorate
100ml (6 3/4 Tbsp) sunflower oil
1/2 cup superfine sugar
4 tbsp ground flaxseed mixed with 6 tbsp water
1. 1/2 cups gluten-free self-rising flour
1 tsp baking soda
For the vanilla buttercream icing:
1/4 cup dairy-free butter
2 Tbsp rice milk or other dairy-free milk
½ tsp vanilla extract
2 cups powdered sugar
Gluten free, soy free, nut free, yeast free. These little sweet treats are actually incredibly simple to make. I love the idea of using fruit to help bind and add an extra layer of flavor, and these cupcakes are very fruity indeed!
Preheat the oven to 350f and line a 12 hole muffin or cupcake tray with paper cases.
Hull the strawberries and place in a mixing bowl. Use a fork to mash the strawberries until pulpy and juicy.
Pour the oil into a large mixing bowl, add the sugar and beat together until combined. Stir in the flaxseed and water mixture until combined (it will be slightly tacky in consistency). Add the strawberries and flour and use a metal spoon to fold them into the mixture until mixed.
Spoon the mixture evenly into the cupcake cases, level the tops and bake in the oven for 20 minutes. Remove from the oven and transfer to a wire rack to cool completely.
Meanwhile, make the buttercream icing. Place the margarine, rice milk and vanilla extract into a mixing bowl, sift over half of the icing sugar and use an electric whisk to mix the ingredients together. I recommend using an electric whisk as it takes some time to get the icing mixture to the right creamy consistency – about 4 minutes. By all means do it by hand but it may take you much longer. Sift in the remaining icing sugar and continue to whisk until thick, glossy and creamy. Place the icing in the fridge to chill until ready to spread.
Once the cupcakes are completely cool, spread liberally with the icing and decorate with the fresh strawberries.