Strawberry Cupcakes

Healthy cupcakes that satisfy dessert cravings.

These cupcakes are vegan, gluten-free and nutritious.

They're made with fresh sweet potato and strawberries.

Sweet potatoes are known to be good sources of Vitamins A and C, fiber, and potassium.

Strawberries are high in Vitamin C and antioxidants.

Recipe

Frosting:

-1, 16 ounce white sweet potato (Hannah), baked 1 hour at 415°F

-1/2 cup maple syrup

-4 tablespoons vegan butter (I use Miyoko’s)

-1 teaspoon pure vanilla extract

-2 teaspoons freeze dried dragon fruit powder

-Dash sea salt

Cupcakes:

1 1/4 cups gluten-free oat flour

1 cup gluten free all purpose flour

2 teaspoons baking powder

1/4 teaspoon fine salt

1/2 cup pure maple syrup

1/2 cup avocado oil

1/4 cup unsweetened plain plant based milk

1 ¼ cup chopped strawberries

1 tablespoon pure vanilla extract

For the frosting:

-In a blender combine the cooked white sweet potato (skin removed), maple

syrup, butter, milk, dragon fruit powder, vanilla and salt.

-Blend on the highest speed until smooth

and creamy.

-Place frosting in refrigerator for at least an hour to firm.

For the cupcakes:

-Clean out blender and set aside.

-To a mixing bowl, add oat flour, all purpose

flour, baking powder, and salt. Stir well.

-In the blender, add all the wet ingredients (maple syrup,

avocado oil, milk, strawberries and vanilla extract) and blend on the highest speed until the

strawberries have liquified.

-Pour this mixture into the dry mixture in the mixing bowl. Whisk until there are no chunks in the batter.

-Line a cupcake pan with cupcake liners and pour

the batter into the cupcake liners.

-Bake at 425°F for 10 minutes. Without opening the oven,

change the oven temperature to 375°F and bake another 10 minutes.

-Remove from oven and

allow to fully cool before decorating.

-Once cooled, top cupcakes with frosting and enjoy.