1 ½cups (222g)gluten free flour (I use Bob's Red Mill 1 to 1)
1teaspoonbaking powder
¼teaspoonsalt
⅓cup (80ml)vegetable or canola oil
1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
⅔cup (133g)granulated sugar
1tablespoonvanilla extract
½cup (120ml)whole milkroom temperature
¾cup (100g)frozen strawberrieschopped
For the strawberry buttercream frosting:
1cup (226g)unsalted butterroom temperature
3cups (340g)powdered sugar
1cup (10g)freeze dried strawberries
3-4tablespoonswhole milk
Instructions
Preheat oven to 350°F. Line a muffin tin with cupcake liners.
In a medium bowl, whisk the flour, baking powder, and salt. In a separate bowl, combine the oil, egg replacer, sugar, and vanilla.
Add the dry ingredients to the wet ingredients in thirds, alternating with the milk and making sure to start and end with dry ingredients (the order should be: dry ingredients, milk, dry ingredients, milk, dry ingredients; mixing slightly after each addition until everything is combined). Gently stir in the chopped strawberries.
Spoon batter into the cupcake liners, a little over halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
For the strawberry buttercream frosting:
Using a food processor, blend the freeze dried strawberries into a powder. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat butter until light and creamy, about 5 minutes.
Add powdered sugar and freeze dried strawberries, and continue to beat until combined. Add milk one tablespoon at a time while continuing to beat until the buttercream is the desired consistency. Spread or pipe onto cooled cupcakes.
Notes
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.