Strawberry Cupcakes (paleo) (Edit recipe)

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These delicious strawberry cupcakes are fresh and taste like a warm breezy day. They are made with both fresh and freeze-dried strawberries. If you like you can substitute the strawberries for any other berry you enjoy.

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PREP TIME

30 minutes

COOK TIME

18 minutes

INGREDIENTS

Serves: 12

Ingredients

Cupcake batter

0.5 lb Strawberries
3 whole Pastured Eggs
0.25 cup Coconut Milk, full fat
2 Tbsp Ghee
1 cup Coconut Sugar
1 tsp Pure Vanilla Extract
2.5 cups Almond Flour
.5 cup Tapioca Starch
1 tsp Baking Soda
0.5 tsp Sea Salt
2 Tbsp Freeze Dried Strawberries

Strawberry frosting

0.5 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
.5 cup Ghee
.5 cup Honey
2 Tbsp Strawberries, puree
.5 cup Tapioca Starch
2 Tbsp Freeze Dried Strawberries

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat the oven to 350 degrees. Prepare a cupcake pan with liners.
Wash and puree the fresh strawberries in a blender. Then pour into a small saucepan and cook on medium for about 20 minutes until some of the water has evaporated, stir frequently. Set aside to cool.
In a large bowl mix: the eggs, coconut milk, ghee, coconut sugar, and vanilla. Stir to combine.
In a small bowl mix: the almond and tapioca flours, baking soda, and salt. Stir to combine. Pour the dry ingredients from smaller bowl into the larger bowl in two waves, stirring well in between to ensure there are no or only very small lumps. Add the following and mix well: ½ cup of the cooled strawberry puree, 2 Tbsp ground freeze-dried strawberries
Scoop (I use a large ice cream scoop) into cupcake pan. Bake for 18-19 minutes, it is best to rotate the pan half-way through. Remove from the oven when a toothpick comes out clean. Let cool in the pan.
While the cupcakes cool prepare the frosting.
Frosting:
In a small bowl combine the frosting ingredients and stir well to combine. You can adjust the firmness by adding a teaspoon more of either the strawberry puree or tapioca flour.
Once the cupcakes are completely cool frost them and store covered in refrigerator for 3-4 days. I have frozen these in an airtight container for up to 2 weeks and let thaw in the refrigerator overnight.

Notes

You can use other berries, blackberries are amazing - but if you don't like the seeds you will need to strain the puree through a sieve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	321
Fat:	23 g
Carbohydrates:	30 g
Protein:	1 g
Cholesterol:	29 g
Sodium:	212 mg
Fiber:	1 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.