Gluten Free Vegan Strawberry Lemon Shortcake Cupcakes

Gluten Free Vegan Strawberry Shortcake Cupcakes

Goodness I have not baked since Christmas, I had two sick kids for about two months which took 
a toll on the family.  I've missed my usual baking and now I'm back with these Gluten Free Vegan Strawberry Lemon Shortcake Cupcakes. I love anything strawberry and lemon so why not a combo, so yummy! I hope you enjoy them as much as we did.

Recipe by: Gluten Free Baking By Rachelle (Rachelle Himmelman)

Prep time: PT15M
Cook time: PT25M
Total time: PT40M

Yield: 12

Ingredients:

• 1 Cup Organic Sugar
• 1/3 Cup Vegetable Oil
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Pure Lemon Extract
• 3/4 Cup So Delicious Coconut Milk
• 1/4 Cup Lemon Juice
• 1/4 Cup Strawberry Puree
• 1 Tablespoon White Vinegar
• 1 Tablespoon Lemon Zest
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 2 Cups All Purpose Gluten Free Flour Blend (Bavaria Mills)
• 3/4 Cup Diced Strawberries
• FROSTING:
• 1/2 Cup Organic Shortening (Spectrum)
• 2 Tablespoons Dairy Free Butter
• 3-1/2 Cups Organic Powdered Sugar
• 4 Tablespoons Strawberry Puree
• 1 Teaspoons Pure Lemon Extract

Cooking Directions

1. Preheat oven 350 degrees F.
2. Line muffin pan with paper cups.
3. Combine coconut milk and vinegar, let stand until curdled.
4. In a stand mixer combine sugar, vegetable oil, vanilla extract, lemon extract, coconut milk, lemon juice, and strawberry puree, an lemon zest.
5. Scrape sides of the bowl.
6. Add baking powder, baking soda, and gluten free flour.
7. Fold in diced strawberries.
8. Fill paper cups 3/4 full.
9. Bake 25 minutes or until toothpick comes out clean.
10. FROSTING
11. In a clean bowl add shortening, butter, and powdered sugar.
12. Scrape the sides of the bowl.
13. Add strawberry puree and lemon extract.
14. Mix until creamy.