1tsp.Xanthan Gumomit if your flour contains xanthan gum
2tsp.Baking Powder
2tsp.Baking Soda
¼tsp.Salt Dash
1CupWater Boiled
1CupDairy Free MilkI like coconut but any will work
1CupSugar
⅓CupDairy Free Butter
2TBSP.Coconut Oilor neutral cooking oil
1TBSP.Vanilla
2Eggsor Bobs Red Mill egg replacer to make it vegan
¼tsp.Salt
1/4CupSprinkles
Strawberry Buttercream
1/2CupVegan Butter
1/2CupVegetable Shortening
3TBSP.Strawberry Puree
3CupsPowdered Sugar
Instructions
Cupcakes
Preheat oven to 350°F.
Boil the water in the sauce pan with ½ cup of sugar for 3 minutes. Allow to cool.
In your stand mixer blend the other ½ cup of sugar with the butter and melted coconut oil.
Add the milk and the cooled water and sugar mixture. (The mixer should be going the entire time)
Add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum and gluten free all-purpose flour.
Beat on medium for about 5 minutes until your batter is almost a pudding like consistency.
Fold sprinkles in last. Pour into a cupcake pan with cupcake liners.
Bake for 16-20 minutes. Allow to cool before frosting.
Strawberry Buttercream
Make the strawberry puree by adding the strawberries to a blender and blending until it is a smooth puree.
In a stand mixer add the butter and shortening. Mix on medium speed.
Add the powdered sugar and mix for 2 minutes on medium speed.
Add the strawberry puree and mix for 1 minute. Scrape down the sides.
Mix for another 2 minutes on medium high.
Once cupcakes are cooled frost to your liking. Enjoy!
Notes
Alternatively you can make this into a cake by baking in a 6 inch pan for 35-40 minutes, 8 inch pan for 30-35 minutes. If you want to pipe decorations onto the cake you will need to double the frosting recipe.