Strawberry Cupcakes
I am beyond tickled to announce the forthcoming publication of my second book Gluten-Free Cupcakes
When my editor and I settled on a recipe list for the book, the first thing I did was print out two copies, one for each of the boys. They sat on the couch, read through the list, and then I queried them, “Which recipes do you like? Are there any that you want removed? Are we missing anything?”
My two little editors-in-chief, had quite a lot of feedback for me. Baseball Cupcakes easily made the cut. Then the concept of a cheesecake cupcake was added by my younger son, and a marble cupcake was added by my older son. That’s just a highlight of our late night conversations, late night being before 9pm in our house, at least when it comes to children. Many a night after the boys were in bed, I was up baking cupcakes until 2 or 3 am.
Below is my recipe for these amazing nut-free Strawberry Cupcakes from Gluten-Free Cupcakes
Strawberry Cupcakes
Ingredients
- ½ cup coconut flour
- 1 tablespoon arrowroot powder
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 4 large eggs
- ½ cup agave nectar or honey
- 1 tablespoon vanilla extract
- ½ cup finely chopped fresh strawberries
Instructions
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Preheat the oven to 350°F
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Line 8 muffin cups with paper liners
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In a large bowl, combine coconut flour, arrowroot powder, salt, and baking soda
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In a medium bowl, Whisk together eggs, agave nectar, and vanilla extract
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Blend wet ingredients into coconut flour mixture with a hand blender until combined
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Fold in the strawberries
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Scoop batter into each prepared muffin cup
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Bake 20 to 25 minutes, until a toothpick inserted comes out with a few moist crumbs attached
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Let cupcakes cool in pan for 1 hour
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Frost with Whipped Cream Frosting or Strawberry Meringue Frosting (pg.92) Gluten-Free Cupcakes
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Serve
Equipment
My favorite recipe in Gluten-Free Cupcakes is the Vegan Chocolate Cupcakes which are not only gluten and grain-free, but egg-free too!
Here are some of my easy paleo dessert recipes that use strawberries!
