Jalapeño Strawberry Cornmeal Cupcakes With Avocado Frosting

• For the Strawberry Jalapeno Cupcakes
• 1 1/2 cups gluten free flour blend
• 1 1/2 cups cornmeal
• 3/4 cup white sugar
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon apple cider viegar
• 2 cups soy milk (or any nut or plant based milk)
• 1/2 cup canola oil
• 2 jalapenos
• 1 1/2- 2 cups fresh strawberries
• For the Avocado Icing
• 1 ripe avocado
• 2 1/2 cups powdered sugar
• 1/2 lemon (zest and juice)

1. Pre heat oven to 350rnrnWash, trim and dice strawberries into little pieces and toss into a bowl. Remove stem and seeds from jalepenos and dice into small pieces.. add to bowl. Sprinkle with a little sugar.
2. In a large bowl, combine flour, cornmeal, baking soda, powder, salt, and sugar and whisk together. Now add in the oil, milk, and vinegar and mix together with a wood spoon until combined. Lastly, fold in the strawberries and jalapenos.
3. Scoop mixture into well greased (or lined) cupcake tin and stick into oven. Bake for about 20-25 minutes, or until cakes are gold brown and a tester comes out clean. Remove from oven, remove form tin, and sick on a wire rack to cool.
4. While the cakes are cooling, take the avocado, sugar, and the zest and juice of half a lemon and blend with your choice of blending drive until smooth. The icing should be thick enough to If the icing is to runny, add more sugar, or to thick, a little more lemon juice.rnrnNow Ice cupcakes and top with sliced strawberries.

flour blend, cornmeal, white sugar, baking soda, baking powder, salt, apple cider viegar, soy milk, canola oil, jalapeufos, fresh strawberries, avocado icing, avocado, powdered sugar, lemon

Taken from food52.com/recipes/38118-jalapeno-strawberry-cornmeal-cupcakes-with-avocado-frosting (may not work)