Strawberry shortcake cupcakes
Strawberry shortcake cupcakes – refined sugar free, gluten free, grain free, dairy free and clean.
Last week was a very busy week for me experimenting in the kitchen with strawberries.
Each night after work I’d head straight into the kitchen and get cracking. I had intended to make cookies but I couldn’t get enough strawberry flavour into them without them cracking and strawberry juice weeping out. Then I tried to make raw balls but the almond flour went too mushy when I added the strawberries. Then I made strawberry sauce and tried to dehydrate it in the oven but I fell asleep while waiting (it takes hours in the oven on low) and awoke in the morning to gently burnt strawberry smell.
So I gave up and settled on these little cupcakes with fresh strawberry pieces bursting through soft, moist vanilla cake and with topping and a fresh strawberry slice. These aren’t too sweet at all and are quite filling thanks to nutrient dense ingredients.
So why all the fuss?
My friend’s daughter’s 2nd birthday was on the weekend and I wanted to make her something special, however, after all the kitchen hoo haa I had my doubts. Would she screw her nose up at them and refuse to eat them? Or worse still, bite into one and spit it back out in horror?
Well the day finally arrived so I woke up early to make these as fresh as possible. I was racing against the clock and after my GPS took me on a joy ride, I finally arrived half an hour late at the birthday house. I walked past the gate that looks into the courtyard and noticed nobody had arrived yet. ‘I must be the first one’ I thought.
I knocked on the door and was greeted by a look of confusion – the party wasn’t till tomorrow!
Well, after driving all that way it only seemed fit to sit down for a cuppa while little Sofia tasted the cupcakes – and I’m pleased to say this very fussy 2 year old loved them. Phew!
Here’s the proof:
Now I have to point out here that Sofia can eat dairy and sugar, and as I had run out of frosting ingredients, I had to improvise and use regular melted white chocolate on top of each cupcake. I’m sure she still would have loved them regardless! For today’s recipe, however, I’ve used healthy frosting which can melt if left in warm weather so it’s best to store cupcakes in the fridge and take out just before serving.
These cupcakes are suitable to freeze.
Ingredients I used
Oh and I’m pleased to say I turned up on time the following day and even endured a few jokes about arriving on the correct day! Here are a few pics of Sofia’s birthday party.
Why this is so good for you
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Coconut speed up metabolism, reduce risk of heart disease, reduce risk of diabetes, improve digestion, increase immune strength, are anti – bacterial, anti-viral, anti-fungal and anti-parasitic; prevent osteoporosis, prevent stroke and help prevent the onset if Alzheimer’s disease.
Strawberries stimulate the burning of stored fat, lower inflammation, lower risk of heart disease, improve bone health, help prevent skin from sagging, help grow strong hair and nails, lower risk of macular degeneration, reduce the risk of stroke and help prevent constipation.
Free range eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.
Tapioca flour helps prevent neural-tube defect and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.
Organic rice malt syrup is easy to digest, is not addictive like regular sugar, has less strain on the liver due to being fructose free and is a better alternative when considering your weight then fructose filled sweeteners.
Enjoy the rest of your weekend.
Love Tash x
- 1 cup almond flour, sifted
- 1/2 cup coconut flour, sifted
- 1 teaspoon baking powder
- Pinch of sea salt
- 1/3 cup coconut milk
- 1/2 cup organic rice malt syrup
- 2 free range eggs
- 2 tablespoons macadamia oil (or oil of choice)
- 2 teaspoons vanilla extract
- 1/2 cup finely chopped strawberries plus an extra 6 strawberries, halved length-ways. (250 grams/1 punnet strawberries will be enough for this)
- 1/2 cup coconut oil (this should be in a fairly solid state - not liquid)
- 3/4 cup rice malt syrup (or honey)
- 1/3 cup tapioca flour/starch (or arrowroot flour or any gluten free starch)
- 1/2 teaspoon vanilla extract
- Preheat oven to 160 degrees C
- Combine dry ingredients in a medium mixing bowl.
- Place wet ingredients (excluding the strawberries) in a small mixing bowl. Beat with hand held mixer until well combined.
- Add wet mixture do dry mixture and beat again till well incorporated.
- Fold through chopped strawberries.
- Divide mixture between a 12 hole muffin tin and bake for 30 minutes or until tops are browned and inserted skewer comes out clean.
- Remove cupcakes from muffin tin and cool for 20 minutes. Carefully remove paper wrapping (optional) and transfer to fridge to completely cool.
- Ice cupcakes and garnish with strawberry half.
- Keep cupcakes in fridge until ready to serve.
- Beat the solid coconut oil and honey in a medium bowl until creamy
- Add the tapioca flour and vanilla extract.
- Beat on low until fully incorporated and then beat on high.
- Mixture may start to melt during process. If this happens, chill for 10 minutes or until coconut oil has hardened again and beat again.