Strawberry Cupcakes. Gluten Free.

My daughter’s favorite kind of berries is strawberry. She can eat everything with strawberries in it: ice cream, cupcakes, tarts etc.

One of her favorite dessert is a cupcake. I don’t make them a lot, because it should be a special occasion for this, but sometimes you just want to make a little surprise for your loving ones. I knew my daughter would love the idea to have a strawberry cupcake with no reason for it, so I made these gluten free, refined sugar free strawberry cupcakes.

This cupcake is perfectly moist with just the right amount of sweetness. There’s fresh strawberries in both the batter and the frosting, so you taste the berries with every bite.Using a blender to mix the ingredients ensures that the almond flour is blended into an extremely fine grind, making the cake smooth and light. A little lemon juice in the batter and frosting makes the tart strawberries sing.

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Strawberry Cupcakes. Gluten free.

Ingredients:

2½ cups blanched almond flour

¾ teaspoon baking soda

¼ teaspoon sea salt

⅔ cup maple syrup

⅓ cup coconut oil, melted

4 large eggs, room temperature

1 tablespoon lemon juice

2 teaspoons vanilla extract

½ teaspoon lemon zest

½ cup finely chopped strawberries

Frosting:

1 cup raw cashews, soaked before

1/3 cup maple syrup

1 cup chopped strawberries

1 tbs. lemon juice

Preheat the oven to 325 degrees F. Line a standard muffin tin with baking cups. Combine the maple syrup, coconut oil, eggs, lemon juice, vanilla, and lemon zest in the jar of a blender.Puree on medium speed for 20 seconds or until smooth. Add the dry ingredients and blend on high for 30-45 seconds. The batter should be very smooth and contain no lumps. If needed, scrape down the sides with a spatula and blend again for a few seconds until all of the dry mixture is incorporated. Gently fold the chopped strawberries in by hand. Divide the batter evenly into the muffin tin, filling about ¾ of the way full. Bake for 16-18 minutes, until a toothpick can be inserted into the middle and comes out clean.

Let the cupcakes cool completely on the counter before frosting.

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For the frosting mix all the ingredients in the high speed blender until smooth.

Decorate the cupcakes with frosting and fresh strawberries.

 

 

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