What better way to show your Valentine just how much you care than with a delicious, moist (and gluten free!) cupcake!  And if this perfectly paired strawberry vanilla combo isn’t even to get their heart racing then the out of this world buttercream frosting should definitely do the trick.  Happy Valentine’s Day!

Sarah

Ingredients:

For the cupcakes:

• 1 cup garbanzo bean (chickpea) flour
• 1/2 cup potato starch
• 1/4 cup tapioca starch
• 2 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp cornstarch
• 1 tsp salt
• 1/3 cup melted coconut oil
• 2/3 cup coconut nectar or brown rice syrup
• 5 tbsp Naked Apple Butter or applesauce
• 1 1/2 tbsp vanilla extract
• 1/2 cup hot water
• 1 cup finely diced strawberries

For the Buttercream Frosting:

• 2 cups coconut crystals
• 1 cup Earth Balance Organic Whipped Spread
• 3 tsp non dairy milk
• 1 1/2 tsp vanilla extract

Preparation:

For the cupcakes:

1. Preheat the oven to 325 degrees.
2. Line a standard muffin tin with 16 paper liners.
3. In a medium bowl whisk together the flour, potato starch, tapioca starch, baking powder, baking soda, cornstarch and salt.
4. In a small bowl add the oil, coconut nectar, apple butter and vanilla.  Mix well.
5. Add the wet ingredients to the dry ingredients and stir to thoroughly combine.  Now add in the hot water and continuing mixing until the batter is smooth.
6. Carefully fold in the strawberries.
7. Pour 1/3 cup of batter into each prepared muffin cup.
8. Place the cupcakes in the oven on the center rack and bake for 15 minutes, rotate the muffin tin and bake for another 8 minutes.
9. Remove from oven and let the cupcakes sit, in the muffin tin, for 20 minutes.  Transfer to a wire rack and let cool completely before frosting.

For the Buttercream Frosting:

1. Add the coconut crystals to a high powered blender and process for 1-2 minutes or until you have a fine powder.
2. Transfer the coconut crystals to a large bowl and add in the remaining ingredients.
3. Using a hand mixer (you can use a whisk but be prepared for an arm workout!) on medium speed, mix the ingredients together for about 30 seconds.  Switch to high power and beat the ingredients until light and fluffy or about 30 seconds.
4. Use immediately or place in the fridge until needed.

Yield:

Makes 16 cupcakes and about 2 1/2 cups of frosting.

Notes:

Leftover cupcakes can be stored at room temperature for 24 hours.  Any remaining cupcakes should then be place in an airtight container in the fridge for up to 3 days.

Frosting can be stored in an airtight container in the fridge for up to 1 week.  It is best to let the frosting sit for 5-10 minutes at room temperature before using.