I like having an excuse to make a treat, but don't want to feel icky after eating it. That's why these strawberry cupcakes are just the fix for a special occasion, (or a not so special occasion). They're a cupcake you can feel good about eating.
INGREDIENTS:
- 1/2 cup coconut flour
- 1 tablespoon arrowroot powder
- 1/4 teaspoon unrefined sea salt
- 1/2 teaspoon baking soda
- 4 large eggs, preferably from pastured hens
- 1/2 cup raw honey
- 1 tablespoon pure vanilla extract
- 1/2 cup finely chopped fresh strawberries
DIRECTIONS:
1. Preheat the oven to 350 degrees, and line 8 muffin cups with paper liners.
2. In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda.
3. In a medium bowl, whisk together the eggs, honey, and vanilla extract.
4. Blend the wet ingredients into the coconut flour mixture, and mix until thoroughly combined, and then fold in the strawberries.
5. Scoop 1/4 cup of batter into each prepared muffin cup.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, and then frost with desired frosting.
Makes 7 or 8 cupcakes
Cream Cheese Frosting:
- 8 oz good quality cream cheese, room temperature (I like this kind)
- 3 tablespoons raw honey or Grade-B maple syrup
- 1 teaspoon pure vanilla extract
*Mix all ingredients together until smooth consistency.
(Adapted recipe from here)
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