Strawberry Cupcakes

One of my idols, Elana Amsterdam of Elana’s Pantry, has a new book coming out called Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Her book features a picture of a lusciously sweet-looking strawberry cupcake (much better than my picture above) and her website gave us the recipe as a sneak-peek! I couldn’t resist! So, I preordered the book (only $9.03 and will be released on April 26) and made the strawberry cupcake.

I am a BIG TIME strawberry fan but that’s not the reason these gluten-free, guilt-free Strawberry Cupcakes have now moved to No. 1 on my list! They taste like the REAL DEAL!!! I “heart” these cupcakes! They are moist (thanks to arrowroot powder!) and so light (thanks to coconut flour!). If you can’t decide what to bake this weekend, then I would recommend these. You won’t regret it! Seriously! I mean it!

RECIPE

Strawberry Cupcake

  • ½ cup coconut flour
  • 1 tbsp arrowroot powder
  • ¼ tbsp celtic sea salt
  • ½ teaspoon baking soda
  • 4 large eggs
  • ½ cup agave nectar
  • 1 tbsp vanilla extract
  • ½ cup finely chopped fresh strawberries
  1. Preheat the oven to 350°F. 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, agave nectar, and vanilla extract.
  4. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
  5. Scoop ¼ cup of batter into each prepared muffin cup.
  6. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
  7. Let the cupcakes cool in the pan for 1 hour.

(Makes 8 cupcakes)

Whipped Strawberry and Cream Frosting

  • ½ cup of whipping cream
  • 1 tbsp of agave nectar or 1 tsp of Stevia powder
  • ½ cup of chopped fresh strawberries
  1. In a bowl, whip cream and sweetener in a mixer or blender until stiff peaks form.
  2. Add strawberries and blend/mix until frosting turns pink.
  3. Spread over cupcakes.
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