Mini-Strawberry Cupcakes with Coconut-Basil Frosting (Vegan and Gluten Free)

DSC_0292

The cake recipe is basically the same as the Vanilla-Almond Cake, with an added a 1/2 c. of pureed fresh strawberries and a little less water. Then topped with a basic vegan buttercream style frosting made with coconut oil, coconut milk, powdered sugar and chopped fresh basil.

DSC_0260

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s