1/2 cup almond flour
1 lb strawberries
1 cup maple syrup
1/4 tsp lemon juice
sea salt
3/4 cup plant-based milk
1 tsp apple cider vinegar
1 Tbps ground flaxseeds
1/2 tsp vanilla extract
1/4 cup almond butter
1 1/4 cups oat flour
3/4 cup sorghum flour
1/4 tsp baking soda
2 tsp baking powder

Preparation

1. Preheat the oven to 350F. Line a standard 12-cup muffin tray with paper liners.
2. Pureé 1 lb of strawberries in a blender. Use a stainer to remove the seeds.
3. To make the frosting, place 1 cup of the strawberry pureé, 1/4 cup maple syrup, lemon juice, and 1 pinch of salt in a suacepan and cook for about 8 to 10 minutes on low heat, until the suace has reduced by third.
4. Transfer the sauce to a bowl to cool. Mix in the almond flour and let stand for about 30 minutes. Transfer back to the blender and blend into a creamy frosting. Refrigerate for at least 1 hour.
5. To make the wet mix, place the plant milk, flaxseeds and vinegar in a mixing bowl. Mix well and let stand for 10 minutes.
6. To make the dry mix, place the oat flour, sorghum flour, baking soda, baking powder, and 2 pinches salt in another bowl. If needed, sift through a sieve to ensure a thorough mixture.
7. Add the almond butter, vanilla extract, 3/4 cup maple syrup, and the remaining 1 cup of the strawberry pureé to the bowl with the wet mix. Stir well, and pour into the bowl with the dry mix. Stir well but gently.
8. Spoon the batter evenly into the 12 muffin cups. Bake for 30 to 35 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove the tray form the oven and let cool for a few minutes. Place the cupcakes on a wire rack to cool completely.
10. Frost each cupcake using a spatula, or decorate using a pastry bag and a tip. Top each with half a strawberry. Keep refrigerated until ready to serve.