Dairy-Free Strawberry Mint Cupcakes | Bob's Red Mill Natural Foods

Ingredients

• 1 ½ cups Unbleached White All-Purpose Flour (230 g)
• 1 tsp Baking Powder (4 g)
• ½ tsp Baking Soda (2 g)
• ¼ tsp Kosher Salt
• ¾ cup room temperature canned Coconut Milk (180 mL)
• 1 ½ tsp Vanilla Extract (9 g)
• 1 tsp Apple Cider Vinegar (5 mL)
• 2 Tbsp Gluten Free Egg Replacer (20 g)
• ¼ cup room temperature Water (60 mL)
• ½ cup (1 stick) room temperature Vegan Butter/Margarine (113 g)
• ¾ cup Sugar (144 g)
• ½ cup diced fresh Strawberries (75 g)
• 1 cup (2 sticks) room temperature Vegan Butter/Margarine (226 g)
• 3 ¾ cups Organic Powdered Sugar, sifted* (383 g)
• 3 Tbsp diced fresh Strawberries (35 g)
• 1 Tbsp finely minced fresh Mint
• 1 tsp Vanilla Extract (6 g)
• 12 small Mint Sprigs (or minced mint), optional