Strawberry Shortcake Cupcake

Cook Time18 minutes

12 Cupcakes
 


What's not to love about a cupcake? They're cute, delicious and creamy. But this Strawberry Shortcake Cupcake recipe by @Sarahfitfoodie definitely takes the 'cake'. It's gluten free, dairy free and perfect for this upcoming Spring season!

INGREDIENTS

Cupcake Batter

  • 4 Eggs (At room temperature)
  • 80 g Organic Cold pressed Coconut Oil* (At room temperature)
  • 70 g Almond Milk
  • 180 g Organic Coconut Sugar*
  • 240 g Almond Meal *
  • 80 g Gluten free flour*
  • 1 tsp Aluminium Free Baking Soda*
  • 1 tsp Organic Apple Cider Vinegar*
  • Pinch Celtic Salt*

Filling

  • 12 Strawberries
  • 6 tbsp Jam of choice (optional)

Icing

  • 130 g Nuttlex/Butter of choice (At room temperature)
  • 300 g Powdered Sugar (or more depending on your sweetness preference)
  • 1 tsp Vanilla Extract
  • 1 tbsp Vanilla Almond Milk
  • ½ tsp Celtic Salt*

METHOD

  • 1. Preheat oven to fan-forced 180c
  • 2. Mix all wet cupcake ingredients until smooth
  • 3. Add remaining cupcake ingredients and mix well until combined
  • 4. Scoop batter into 12 lined muffin tins and make for 17-18 min (cupcakes should bounce bake when touched or toothpick should come out clean when done)
  • 5. Allow to cool completely before cutting a hole in each cupcake
  • 6. Spread a layer of am inside each hole before placing a strawberry inside each
  • 7. To make the icing, whisk nuttlex until light and fluffy (5-10 mins)
  • 8. Gradually add icing sugar into the nuttlex and whisk until well combined and fluffy
  • 9. Pipe icing on top of each cupcake and enjoy!

 

 

Let us know what you think by sharing your creations with #nakedfoods and @nakedfoods, or leave a comment below – and don’t forget to check out @Sarahfitfoodie for more great recipes. 

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