Fresh Strawberry Cupcakes

Preheat oven to 350 F. Drain and wash chickpeas in a strainer. Set aside.

In a food processor puree the strawberries. Take out 2 tablespoons of the puree and set it aside for later. Add chickpeas, eggs, grape seed oil, brown sugar, baking powder and baking soda into the remaining puree in the food processor. Pulse until combined and smooth.

Into a medium size bowl pour the food processor mixture then fold in cake flour. Fold it in until it is just mixed, do not over mix.

Pour batter into cupcake pans (recipe makes 14-16 regular sized cupcakes) that you’ve lined with paper liners or is greased. Fill each well about ⅔ full from the top. Bake for 15-20 minutes or until a toothpick inserted in the center of one comes out clean. Remove from oven and allow them to cool.

Meanwhile, make the frosting. In a small bowl with a mixer, blend together room temp cream cheese, powdered sugar and the reserved pureed strawberry.

Once muffins are cooled you can pipe on the frosting with a piping bag or spread it on with a knife. Garnish with a slice strawberry on top.