Strawberry Mango Cupcakes with Creamy Frosting - Vegan & Gluten-Free

Bite into a mango cupcake filled with strawberry jam, topped with creamy mango frosting and a fresh seasonal strawberry. Mangoes and strawberries are both in season so it is a wonderful summer treat. PLUS it's had an extreme makeover tossing out the refined sugar, butter, eggs, milk and gluten. These are so healthy I've even had one for breakfast!!! This came one inspired evening where the craving was so strong, even after a long day I stayed up late to test them, recording the very next day. I had to share ASAP so you can all try them! When you make them, I'd love it you snapped a pic and tagged #artisticvegan. Watch how to make them or see below. 

Cupcakes
2/3 Cup Medjool Dates - Pitted
1/2 Cup Fresh Mango (Autalfo/Champagne)
2 Vegan Eggs (1/2 cup water; 2 tsp Psyllium husk)
2 tsp Baking Powder
1/8 tsp Fine Sea Salt
1 1/2 Cup Gluten-Free All Purpose Flour (I used this recipe)
1/2 Cup Coconut Milk (low or full fat is okay, full is best)
2 tsp Pure Vanilla Extract (or paste, syrup, bean)
Opt: 2 Tbsp Agave Syrup (Maple, Brown Rice, Coconut Sugar etc)
Opt: feel free to add zest and a little juice of your favorite citrus

Strawberry Jam Filling
1 Cup Fresh Ripe Strawberries
1 Tbsp Chia Seeds
Splash of Apple Cider Vinegar (or lemon)
Opt: 1-2 Medjool Dates (or drizzle/pinch of favorite sweetener)

Mango Cream Frosting
1 Cup Cashews (Soaked 4-8 hrs, drained & rinsed)
1/2 Cup Fresh Mango (Autalfo/Champagne)
1/2 Cup Coconut Milk (low or full fat is okay, full is best)
2 Tbsp Agave Syrup (Maple, Brown Rice, Coconut Sugar etc)
2 Tbsp Soft Coconut Oil or Butter 

Peaceful Preparation:

1. Make your frosting first by combining everything in a high speed blender or food processor. Process until it has absolutely no chunks and is smooth as silk. Pour in your favorite container/jar/bag, place in the fridge to firm while preparing the balance. For best results make this a day ahead or hours before so it has time to firm.
2. Next, make the jam by processing everything in a food processor until desired consistency, place in a jar/container and place in the fridge to thicken. 
3. Preheat the oven to 350°F / 175°C. Line a 12-muffin tin with cupcake liners or grease well to avoid sticking.
4. Make your vegan "egg" by mixing and setting aside. You can also use a flax/chia "egg" / your favorite. 
5. Combine the mangoes and dates in a food processor. Process until creamy and caramel like, place it in a large mixing bowl (or if your food processor is large, feel free to continue using it from here.) 
6. Add the vegan "eggs", vanilla and any citrus zest/juice if using to the mango/date mixture, with a handheld mixer, mix on low setting until very creamy.
7. In a separate bowl, combine the dry ingredients. Gradually incorporate the dry into the wet, on a low speed, adding a little at a time.  
8. Stream in the dairy free milk and mix until a beautiful batter is formed. 
9. Fill the tins 3/4 way full, I used an ice cream scoop - use your favorite method, bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan. Transfer to a cooling rack. Cool for 45 minutes or completely before frosting. #thestruggleisreal
10. Once cool, use a 1/4-1/2 tsp or mini-ice cream scoop (favorite tool) to scoop a small amount of the cupcake out, from the center. Set the scooped cake aside, use in cake pops or eat it. :) 
11. Once scooped, fill with jam. Then pipe frosting on or use a knife, spoon, spatula and get it on there, top with a fresh strawberry and serve/dig in!!

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Notes:

• Please note the frosting is firm by the cold coconut oil, frost right before serving to avoid melting/frustration. Feel free to add an extra tbsp.
• Feel free to add some toasted coconut flakes.
• Use your favorite jam / berry / mango variety.
• Use your favorite dairy free milk. 
• Not allergic to gluten? Feel free to use APF or wheat. 
• Of course you can add more sugar, coconut oil/butter/earth balance.
• Address them to Christa Clark so I can eat them...   ; )