-
Makes
24 cupcakes
Author Notes
A hearty little cupcake packed full of flavor. Sweet, tangy, spicy.. everything your mouth wants you to put into it! —Colleen Stem
Ingredients
- For the Strawberry Jalapeño Cupcakes
1 1/2 cups
gluten free flour blend
1 1/2 cups
cornmeal
3/4 cup
white sugar
2 teaspoons
baking soda
2 teaspoons
baking powder
1 teaspoon
salt
1 tablespoon
apple cider viegar
2 cups
soy milk (or any nut or plant based milk)
1/2 cup
canola oil
2
jalapeños
1 1/2- 2 cups
fresh strawberries
- For the Avocado Icing
1
ripe avocado
2 1/2 cups
powdered sugar
1/2
lemon (zest and juice)
Directions
-
Pre heat oven to 350
Wash, trim and dice strawberries into little pieces and toss into a bowl. Remove stem and seeds from jalepenos and dice into small pieces.. add to bowl. Sprinkle with a little sugar.
-
In a large bowl, combine flour, cornmeal, baking soda, powder, salt, and sugar and whisk together. Now add in the oil, milk, and vinegar and mix together with a wood spoon until combined. Lastly, fold in the strawberries and jalapeños.
-
Scoop mixture into well greased (or lined) cupcake tin and stick into oven. Bake for about 20-25 minutes, or until cakes are gold brown and a tester comes out clean. Remove from oven, remove form tin, and sick on a wire rack to cool.
-
While the cakes are cooling, take the avocado, sugar, and the zest and juice of half a lemon and blend with your choice of blending drive until smooth. The icing should be thick enough to If the icing is to runny, add more sugar, or to thick, a little more lemon juice.
Now Ice cupcakes and top with sliced strawberries.
Photo by Colleen Stem Makes 24 cupcakes Author Notes A hearty little cupcake packed full of flavor. Sweet, tangy, spicy.. everything your mouth wants you to put into it! —Colleen Stem Ingredients For the Strawberry Jalapeño Cupcakes 1 1/2 cups gluten free flour blend 1 1/2 cups cornmeal 3/4 cup white sugar 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon apple cider viegar 2 cups soy milk (or any nut or plant based milk) 1/2 cup canola oil 2 jalapeños 1 1/2- 2 cups fresh strawberries For the Avocado Icing 1 ripe avocado 2 1/2 cups powdered sugar 1/2 lemon (zest and juice) Directions Pre heat oven to 350 Wash, trim and dice strawberries into little pieces and toss into a bowl. Remove stem and seeds from jalepenos and dice into small pieces.. add to bowl. Sprinkle with a little sugar. In a large bowl, combine flour, cornmeal, baking soda, powder, salt, and sugar and whisk together. Now add in the oil, milk, and vinegar and mix together with a wood spoon until combined. Lastly, fold in the strawberries and jalapeños. Scoop mixture into well greased (or lined) cupcake tin and stick into oven. Bake for about 20-25 minutes, or until cakes are gold brown and a tester comes out clean. Remove from oven, remove form tin, and sick on a wire rack to cool. While the cakes are cooling, take the avocado, sugar, and the zest and juice of half a lemon and blend with your choice of blending drive until smooth. The icing should be thick enough to If the icing is to runny, add more sugar, or to thick, a little more lemon juice. Now Ice cupcakes and top with sliced strawberries.
Jalapeño Strawberry Cornmeal Cupcakes with Avocado Frosting
