½cupfresh strawberry purée, About 10 large strawberries puréed in a food processor or blender
Blueberry cream cheese frosting, recipe below
INSTRUCTIONS
Preheat the oven to 350ºF. For mini cupcakes: line a mini muffin tin with cupcake liners. For fairy cakes, lightly grease a non-stock mini muffin tin.
In a medium bowl, whisk together the oat flour, sweet rice flour, chestnut flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer or in a large mixing bowl, cream together the butter and sugar until it becomes smooth and fluffy, about 2 minutes.
Add the egg and egg white and mix just until combined.
Add the milk and vanilla and mix until just combined.
Slowly add the dry ingredients to the wet ingredients mixing on low speed until just incorporated.
Carefully fold in the strawberry purée.
Use a small spoon to scoop the batter into the muffin tin, filling each one about ¾ full.
Bake for 15-18 minutes, until a toothpick comes out clean or with just a few crumbs and a light tap with your finger on top of the cupcakes bounces back.
Transfer to a wire rack to cool completely before frosting.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.