Instructions

1. For the batter, position an oven rack in the top third of the oven, just above the middle rack. Preheat the oven to 350-degrees F. Line a 12-cavity, standard cupcake pan with paper liners or lightly grease cavities. Set aside.
2. Make the flax eggs by whisking together the water and flaxseed meal in a medium bowl. Set aside for 5 minutes.
3. In the bowl of a stand mixer, add the flour and sugar. Sift the cocoa powder, baking powder, baking soda, and xanthan gum into the bowl. Add the salt and whisk the dry ingredients together.
4. Return to the flaxseed eggs and whisk vigorously. To the flax eggs add milk, coconut oil, and vanilla. Whisk lightly to combine.
5. Add the flax egg mixture to the flour mixture and mix on low for 30 seconds. Scrape down the bowl with a rubber spatula, and mix on medium-low for 1 minute. Pour the coffee into the batter and carefully mix on low for 30 seconds, being careful the coffee doesn't splash out. Scrape down sides and bottom of bowl and mix on medium-low for another 30 seconds until smooth.
6. Portion the batter into the muffin liners, filling no more than 2/3's to 3/4's full. We like to use a #20 yellow portion scoop. Overfilling will result in crisp mushroom tops and sinking in the center. 
7. Bake in the top third of the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove the pan and place on a wire rack to cool for 10 minutes. After 10 minutes, carefully remove the cupcakes from the pan and place on the wire rack to cool completely. It is normal for allergy-friendly cupcakes to be more fragile than their wheat counterparts.
8. When completely cool, the cupcakes are best stored in the fridge for up to 2 days before decorating. The cupcakes can also be wrapped and stored in the freezer for up to 3 months.
9. For the buttercream, place the vegan butter and vanilla in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on low to blend. Increase the speed and beat until the mixture is creamy and light, 2-3 minutes, scraping down the sides of the bowl from time to time.
10. Lower the speed and begin adding the confectioners' sugar, 1/2 cup at a time, increasing to medium-high after each addition. Once the mixture gets dry, add 1 tablespoon of strawberry puree. Continue to add remaining sugar, 1/2 cup at a time and strawberry puree, beating for about 3-4 minutes. Add just enough puree to reach a buttercream of a consistency you desire. 
11. The buttercream is ready to use. Store, airtight, at room temperature until ready to decorate (see recipe notes). The buttercream yields 2 cups.
12. For a plain buttercream, replace the strawberry puree with an alternative milk. To color plain buttercream, a variety of commercially-prepared natural, vegetable-based colors are available. Some are liquid and some are powdered. Natural colors are not as vibrant as the chemical-laden, artificial colors.