Ah, finally the strawberry season is here. ‘Tis the time to celebrate. Strawberries are not only yummy in taste, color, but a pretty fruit, isn’t it? Sufi definitely agrees. Strawberries are her favorite fruit. (They used to be mine, but now lichi has taken its place). I used to sigh scrolling down recipes of strawberries shortcakes, Panna cottas, since it wasn’t just an ingredient that wasn’t at home – it wasn’t season time – yet. But now it is.. and I can proudly search strawberry in my google search. 😉
Obviously, like, duh I had to start it off with cupcakes. And double, too. Strawberry cupcakes + strawberry frosting.
Before we get into it…I thought I’d like talking about something that made me want to make cupcakes that were not only vegan but gluten-free, too.
As a sign of either menstruation, puberty, or some other things my skin has not been in the best state. It isn’t acne, but it has been going through boils, pimples etc, my forehead becoming rough with little whiteheads. This has also been playing a part in me being self-conscious. Sometimes I think, I know so many people my age who eat junk food, yet they have perfect skin? At times like this, it all feels unfair. Why only me? I have healthy food.. yet why is my skin going like this? There were times when I was getting depressed due to it. We went to a couple of ayurvedic doctors and they said it is happening due to puberty, etc etc.
But, I and the doctor I did notice one thing and agreed to it.
Wheat/ gluten was also partly affecting it, and that I minimize my wheat content. I could see that when I would eat wheat-based foods such as pasta, bread, etc my skin would erupt more. I won’t be able to stop the intake completely, but I did minimize it in a lot of ways, the pasta I used to make was made out of whole wheat – I switched that to millet, etc.
And so… same with my cakes, desserts, too! I have to say when I was first introduced to adding jowar/millets to my cupcakes, I wasn’t sold. But when I made it.. ahh the moisture, the gooey-ness.. everything like how a normal cupcake/cake is.
So hehe anyway, just a little story on why these days I’m trying to make more gluten-free recipes. I tell you I can spend hours in the kitchen doing these things and not get bored.
(Don’t forget to check out my mom’s post – it tells you more about our and my vegan journey and much more!)
Ah, so the sum up first. The cupcakes truly scream strawberry. They’re
Things to know about this cupcake:
- It does not at ALL have any beet flavor in it. Not even a bit.
- It does not taste like it’s gluten-free.
- You can truly savour and taste strawberries when you’re eating these (in a good way.)
It’s ok if you don’t/couldn’t frost them perfectly ( I couldn’t do mine perfectly either) it still looks beautiful and adds a homemade touch.
Onto the recipe!
1 1/2 cups of oat flour (you can subsitute with /sorghum/jowar, or any gluten-free blend/flour that you can find)
1/2 cup fresh chopped/pureed strawberries
1 cup almond/coconut milk
1 tsp apple cider vinegar (I subbed with coconut vinegar, but you can sub with white vinegar as well.)
1/2 cup palm sugar (sub with granulated, brown, etc but each might be more or less sweet so taste as you go)
1/4 cup sunflower oil
3 tbl of beet juice (take 1 beet and chop into pieces. Blend it until it turns into a puree. Then strain it and take the juice out. You can store the puree to put in vegetable juices, etc)
2 tsp pure vanilla extract
1 1/2 cups of oat flour (sub with /sorghum/jowar, or any gluten-free blend/flour that you can find)
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
- Preheat your oven to 350 degrees F (176 C) and line a muffin tin with cupcake liners greased with sunflower oil.
- Sift your flour, baking soda, baking powder, and salt in a large bowl. Whisk.
- Next add your milk, beet juice, oil, sugar, vanilla into the mix beat well till no lumps are formed.
- Fold in your strawberries. You can add pureed strawberries if you like but if you want it to be slightly chunky add chopped. (I preferred both so I added half pureed and half chopped 🙂 ) Mix.
- Lastly, add in your vinegar and gently fold in and you’ll see little bubbles appear.
- Carefully, scoop your batter with into your tray, make sure it’s not all the way full.
- Bake for about 25-30 mins till golden and a toothpick comes out clean.
- Take it out and let it cool down completely before frosting.
Less than a cup of soaked cashews/almonds
1/2 cup or more of chopped strawberries
3 tbl of palm sugar (sub with any other sugar, but the amount may vary so taste as you go along)
Few drops of lemon juice
1 tsp of strawberry jam (optional)
- In a blender, add in all of your ingredients. (Make sure the blender is small otherwise it won’t be very creamy – especially if you’re using almonds.)
- Blend it until it’s beautiful and creamy and also pink in color.
- Once ready, put the frosting in a piping bag and frost away!
(Please forgive me, I totally eyeballed everything for the frosting tasting as I go along so I don’t know the exact measurements! 😛 If the taste is not exact, add more strawberries or more sugar accordingly. Freestyle 😉 )
These cupcakes turned out so good! When you break them apart they are beautiful and moist, and slightly gooey on the inside and at the same time not dense. It tastes truly like strawberry along with the little chunks that come along from time to time. Truly a treat to celebrate strawberry season.
Hope you guys try it out. I really hope you enjoyed the recipe, and also the little story that I tagged along haha since it was important to share, especially since this is a gluten-free recipe (a couple of my last ones have been gluten-free, too. Check out all my vegan recipes – they’re linked below.)