Description
Delicious cupcakes combining rich chocolate cake with light strawberry buttercream, perfect for parties or a sweet treat at home.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dairy-free milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup freeze-dried strawberries (for buttercream)
- 1/2 cup dairy-free butter (for buttercream)
- 1–2 tablespoons milk (for buttercream)
- Chocolate-covered strawberries (for topping)
Instructions
- Preheat your oven to 350ยฐF (175ยฐC). Line a cupcake tin with liners.
- In a large bowl, mix the gluten-free flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, whisk the dairy-free milk, vegetable oil, eggs, and vanilla extract.
- Pour the wet mix into the dry mix and stir until it looks even. Do not overmix.
- Fill each liner about two thirds full with batter.
- Bake for 18โ20 minutes. A toothpick in the center should come out clean.
- For the buttercream, beat the dairy-free butter until soft. Add the freeze-dried strawberries and beat until smooth. Add 1โ2 tablespoons milk to get the right thickness.
- Let cupcakes cool. Frost them with the strawberry buttercream and top each with a chocolate-covered strawberry.
- Serve at room temperature.
Notes
Measure the flour well and do not overmix the batter. Cool the cakes completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg