Lively Days

Strawberry Cupcakes

Strawberry Cupcakes



  1. Preheat the oven to 350 degrees F.
  2. Lightly oil a 12-muffin tin or one 9-inch round (or similar size) cake pan.
  3. In a bowl, combine the first five dry ingredients.
  4. Pour the almonds into a blender and blend into a coarse flour.
  5. Add the strawberries, non-dairy milk, vanilla and beets (optional) to the blender, and blend to combine.
  6. Pour the wet ingredients into the dry ones and mix until just combined.
  7. Bake 25-30 minutes (cupcakes) or 40-45 minutes (cake) or until a toothpick comes out clean. Allow to cool for a few minutes before moving to a wire rack to finish cooling.

Yields: 12 cupcakes or one 9-inch cake