STRAWBERRY VANILLA CUPCAKES (DAIRY AND GLUTEN FREE
15 min Prep, 20 min Cook
Contains Almonds and more
I couldn’t help myself with this recipe guys, I’m sorry if you’re not a fan of cupcakes, not actually on second thoughts I want you to love these cupcakes. Another interesting fact about me – I simply adore cupcakes, really I do. Sometimes when I’m out and about I cannot help staring in the window of bakery stores in sheer admiration of these scrumptious looking treats.
For now I’m focused on this recipe at hand, it’s a light, airy summer time treat. The pastel colours compliment the current season – warmth with plenty of sunshine. Just envision yourself in the back yard sipping on pimms with a strawberry cup cake in the other hand.
C’mon what are you waiting for, try my version of gluten free strawberry cupcakes. Grain free, paleo friendly, no gluten in sight and of course dairy free – simple method to follow and a recipe you will truly cherish.
- For the cupcakes
- For the toppings
Preheat oven at 180 degrees celsius or gas mark 4.
Line a muffin tin with some cases and set aside.
Proceed to add all of the dry ingredients into a large bowl and mix together.
Crack and beat the eggs with a whisk in a separate bowl then combine with melted coconut oil.
Gently stir the eggs into the flour mixture until completely mixed together and creamy. Now fold in the chopped strawberries then finally stir.
Scoop the muffin batter into muffin cakes, use a spoon or ice cream scoop to do so and fill the case almost over ¾ to the top.
Transfer to the oven and bake for 20 minutes or until slightly golden, check their readiness by inserting a tooth pick or skewer, it should come out clean if not bake for a further a few minutes and re-insert the skewer.
Once done, remove from oven and set aside for 5 minutes before putting them on a cooling rack.
Allow to cool before applying the icing, to make the cashew nut icing simply puree the ingredients in the blender - at the water a tablespoon at a time until the desired consistency is met.
Decorate the cupcakes with strawberries.
Store the cool muffins in an airtight container for 2-3 days or in the freezer.
Serving Size 476.7 g
|Amount Per Serving|
|Calories 897 cals||45%|
|% Daily Value*|
|Kilojoules 3762 kJ||45%|
|Fat 39.6 g||61%|
|Sodium 824.1 mg||36%|
|Carbohydrate 63.2 g||21%|
|Protein 20.7 g||41%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|