Strawberry Shortcake Cupcake
Cook Time18 minutes
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12 Cupcakes
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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
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1. Preheat oven to fan-forced 180c
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2. Mix all wet cupcake ingredients until smooth
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3. Add remaining cupcake ingredients and mix well until combined
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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)
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5. Allow to cool completely before cutting a hole in each cupcake
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6. Spread a layer of am inside each hole before placing a strawberry inside each
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7. To make the icing, whisk nuttlex until light and fluffy (5-10 mins)
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8. Gradually add icing sugar into the nuttlex and whisk until well combined and fluffy
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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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