1/4teaspoonMcCormick natural pink color powder*(or 1/2 teaspoon for even brighter pink color)
Gluten Free Strawberry Cupcakes
Preheat oven to 350 degrees. Line a muffin tin with muffin papers or silicone muffin liners and set aside. Both silicone liners and paper liners work for this recipe, just make sure not to leave the cupcakes in the silicone muffin liners too long if you choose silicone.
Wash your fresh strawberries, remove the stems, and cut into quarters. Add your strawberries to a blender and process until smooth. About 3 cups of cut strawberries will make 1-1/2 cups of strawberry puree.
In a large bowl, whisk together the flour, sugar, ground flaxseed, salt, and baking powder.
In a separate bowl, measure out 1-1/2 cups of strawberry puree into the bowl and whisk in the rice milk, oil, vanilla, and natural pink food color powder.
Add the liquid ingredients to the dry ingredients and mix well to form the batter.
Divide the batter evenly between 14 lined muffin cups. You can make just 12 cupcakes if you fill them a little higher, but they may sink in the middle slightly. I used the extra batter to make some mini cupcakes in a mini muffin pan.
Bake at 350 degrees for 20-24 minutes or until a toothpick inserted in the middle comes out clean. I found that it takes slightly longer (just a few minutes) to bake cupcakes in a stoneware pan than a metal pan.
Remove from the oven and allow to cool for 15 minutes before removing the cupcakes from the pan to cool on a wire rack.
Allow the cupcakes to cool completely before frosting. Store in an airtight container for about 3 days. Enjoy!
8-inch Strawberry Layer Cake
Preheat your oven to 350 F degrees. Line the bottom of two 8-inch cake pans with parchment paper circles (or grease and flour the bottom of the pan with gluten free flour).
Double the recipe for the strawberry cupcake batter using the directions in the cupcake recipe. Divide the batter between the two cake pans.
Bake at 350 F for 38 minutes or until a toothpick inserted in the center comes out clean.
Cool in the cake pan for about 10-15 minutes, then remove from the cake pan and place on a wire rack to cool completely.
Frost with our buttercream frosting. You'll need to triple or quadruple the frosting recipe in the recipe card for a full layer cake since the recipe in the card makes 1 cup of frosting. Serve with fresh strawberries on top
* Some of the color of the batter fades a little bit with baking, so if you'd like a brighter pink color, you can add 1/2 teaspoon natural pink food color powder.Nutrition info estimated for cupcakes only without frosting.