Strawberry Cupcakes with Strawberry Frosting {AIP, Paleo}
Servings: 6 cupcakes
Calories: 584kcal
Sweet, tart, and moist strawberry cupcakes made with whole foods and unrefined sweeteners.
Ingredients
FOR THE CUPCAKES
- 1 cup tigernut flour 121 g
- ¼ cup tapioca starch 30 g
- ¼ cup freeze-dried strawberry powder
- ¼ teaspoon baking soda
- ½ cup coconut oil (partially melted) 112 g
- ¼ cup maple syrup 80 g
- 1 Gelatin Egg see instructions
FOR THE FROSTING
- ⅔ cup palm shortening 139 g
- 3-4 teaspoons honey
- ¼ cup freeze-dried strawberry powder
- 1 pinch sea salt
- fresh strawberries (optional) for garnish
Instructions
- Preheat the oven to 350℉ and line a cupcake tin with 6 tall liners. Set aside.
- In a large bowl, whisk the tigernut and tapioca flours, strawberry powder, and baking soda. Add the melted coconut oil and maple syrup. Stir to combine.
- Prepare the gelatin egg according to the instructions below and add to the mixture, stirring well to form a thick batter. Spoon into the liners until ⅔ full. Bake until a toothpick inserted into the center comes out clean, about 25 minutes.
- Allow the cupcakes to cool to room temperature then set in the refrigerator for 20 minutes.
- To make the frosting: In a medium bowl, whisk the palm shortening, honey, strawberry powder, and salt until creamy and smooth. Transfer to a piping bag and place in the fridge (only for up to 15 minutes).
- For the garnish: Remove the green portion of the strawberries and cut them in half. You can use them as-is or you can place them in a bowl with a bit of honey and salt if you'd like them to release some juices.
- Top the prepared cupcakes with frosting and a fresh strawberry (plus strawberry juices) and serve right away.
Notes
Gelatin Egg
¼ cup (60 ml) water
1 tablespoon (7 g) grass-fed gelatin (powder)
- Place the water in a small saucepan. Slowly pour in the gelatin and whisk to break up clumps. Let sit (bloom) for 3 minutes until the mixture solidifies.
- Turn the heat on and cook over low-heat for 1-2 minutes until the gelatin melts. Remove from heat and immediately whisk hard until frothy. Immediately add according to the instructions in the recipe above.
Nutrition
Serving: 1cupcake | Calories: 584kcal | Carbohydrates: 47g | Protein: 1g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 54mg | Potassium: 303mg | Fiber: 16g | Sugar: 24g | Vitamin C: 241mg | Calcium: 19mg | Iron: 11mg