Strawberry Lemonade Cupcakes (gf)

The frosting was so light,not overly sweet,unlike the regular frostings and the lemon addition brighten up the whole cupcake. It’s a really well-balanced dessert,with no butter and not much sugar. You will definitely satisfy your sweet tooth!

For the cupcakes:

• 2 large eggs,at room temperature
• 1/2 cup granulated sugar
• 3/4 cup olive oil or canola oil
• 1 cup plain yogurt (I prefer Greek yogurt)
• 1 teaspoon lemon zest
• 2 TBSPS lemon juice
• 1 teaspoon vanilla extract
• 1 cup white rice flour
• 1/2 cup corn starch
• 1/4 cup almond meal
• 1 TBSP baking powder
• 2 TBSPS Strawberry Vegan jello or regular for the non vegetarians
• pinch of salt

For the frosting:

• 3 cups very cold heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• zest from a lemon
• 1 teaspoon lemon juice

Make the cupcakes:

1. Preheat oven at 350 F. Line cupcake liner in your tin and set aside.
2. In a small bowl add all the dry ingredients: rice flour,corn starch,almond meal,baking powder,salt and jello powder. Set aside.
3. In a medium bowl,with an electric hand mixer,beat eggs and sugar for 2 minutes until fluffy and slightly pale.
4. Add olive oil,yogurt,lemon juice,lemon zest and vanilla extract and whisk again.
5. Add the dry ingredients and whisk until well incorporated.
6. Fill 2/3 of the tin and bake for 15-20 minutes.Let them cool completely before frosting.

Make the frosting: In a stand mixer or electric beat the cold heavy cream with the rest of the ingredients until stiff peaks formed. DO NOT OVER BEAT! You don’t want to turn into a butter!When cupcakes cooled completely,put frosting into a piping bag and start piping!Top each cupcake with a fresh strawberry.