Vegan Strawberry Cupcakes with Coconut Cream

0 Preheat the oven to 365 degrees F. Line cupcake pan.
1 In a large bowl, whisk the flours, arrowroot starch, baking soda, and salt until well combined. Then add the almond milk, chopped strawberries, vinegar, vanilla extract, and sugar to a blender and blend until smooth (feel free to add 2 Tbsp of strawberry preserves if you want a stronger pink color). Add the blended puree to the dry mixture bowl. Add the melted oil to the bowl. Mix with a spatula to make a smooth batter, but careful not to overmix!
2 Transfer the batter to the cupcake pans and even the top with a spatula if needed.
3 Bake at 365 degrees F for 20-25 minutes or until a toothpick from the center comes out clean.
4 Cool in the pan for 10 minutes, then remove from the pan and cool completely on the wire rack. Serve with whipped coconut cream on top and fresh strawberries or strawberry preserves.
5 To make the coconut cream, make sure the can of coconut milk has been chilling in the fridge for at least 24 hours.
6 About 1 hour before making the coconut whip, chill a mixing bowl in the freezer. I just used my metal Kitchen Aid mixing bowl.
7 After chilling the can, open the can and scoop the solid white coconut cream into the chilled bowl. Discard the coconut water or save it for another use (such as in smoothies).
8 Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. This will take a few minutes. Add in sweetener to taste and vanilla and mix until combined.
9 Return whipped cream to fridge until ready to use. It will firm up when chilled and soften at room temperature. This will keep in the fridge in a sealed container for up to 1 week or you can freeze it in an airtight freezer-safe bag for up to 1 month. After chilling in the fridge, allow it to sit at room temperature until it softens slightly and then you can re-whip it as needed.
10 Frost cooled cupcakes generously with the coconut cream!
11 I love this whipped coconut cream with fresh fruit like peaches and berries too!