Strawberry birthday cake!

All the baking i've been doing eventually had to lead to birthday cake! Mollie requested strawberry cupcakes this year for her 6th birthday ..  Last year i made Mollie and Jamie's birthday cakes - but they came from boxes...   I'm really excited to make mini-[gluten free dairy free]-brownies for Jamie for his birthday! (I hope he doesn't change his mind about what he wants!)  

I started with this recipe and made just a few changes to make it fit our needs.

1/2 cup millet flour

1 1/2 cups brown rice flour

3/4 cup tapioca flour

1/4 cup sweet rice flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2 Tablespoons strawberry Jello mix

1 1/2 teaspoons xanthan gum

2/3 cup coconut oil

3/4 cup granulated sugar

1/2 cup powdered sugar

1/2 cup brown sugar

3 large eggs

1 teaspoon vanilla

1 cup pureed strawberries

3/4 cup rice milk  

 Preheat oven to 350 degrees.  In a mixing bowl, combine the dry ingredients including the Jello® . In your stand mixer, mix coconut oil, vanilla and sugars.  Add eggs one at a time.  Alternate adding the flour mixture and the strawberry mixture. Slowly pour in milk a little at a time until the cake reaches cake batter consistency- about 1/2 - 3/4 cup. Pour batter into paper lined muffin tins. Bake 20-25 mins.  Makes 24 cupcakes. Cool before frosting.  (I put them back in the pan for easy travel)

I made 2 different types of frosting, Mollie can have dairy so she is having cream cheese frosting and the rest of us are having dairy free frosting, basically its traditional frosting made with rice milk.   I must say, the cream cheese is the way to go if you can- and you can sub the coconut oil and rice milk for butter and milk if you don't need a dairy free cake!