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    Strawberry Cupcakes (Paleo, Gluten-free, Dairy-free)

    I look forward to strawberry season every year and it’s finally here! Sadly I won’t be near my parent’s house this year to help pick from their strawberry patch, but I may try to find a pick-your-own farm near me – it’s worth it for the taste of vine-ripened strawberries.

    But even if you are buying your strawberries at the store, these cupcakes are going to taste delicious. I first created this recipe for a cooking class for a group of 10 year old girls and they loved them. I used the recipe more recently for a heart-healthy cooking class for the University of Virginia. They were a big hit there, too!

    These are a perfect treat to indulge in without any guilt at all. I always try to emphasize that you shouldn’t be feeling guilt around food. It’s such a sad feeling and when you’re eating nourishing foods and desserts like the ones I post here, there is no need to feel bad about all that nutrition you just fed to your body. These cupcakes are full of protein and antioxidants from the honey and fruit. Enjoy, and let me know what you think of them…


    Strawberry Cupcakes

    Strawberry Cupcakes
    makes 9-10 regular-sized cupcakes

    ½ cup coconut flour
    1 tablespoon arrowroot powder
    ¼ teaspoon celtic sea salt
    ½ teaspoon baking soda
    5 large eggs
    2/3 cup honey
    1 tablespoon vanilla extract
    1 ½ cup finely chopped fresh strawberries

    1. Preheat the oven to 350°F. Line 9-10 muffin cups with paper liners.
    2. In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
    3. Scoop ¼ cup of batter into each prepared muffin cup.
    4. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.
    5. Frost with Whipped Cream Frosting.

    Whipped Cream Frosting
    Frosts about 10 cupcakes

    1 cup heavy cream (or the white-opaque cream from the top of two cans of coconut milk, chilled overnight)
    3 tablespoons raw honey
    1 teaspoon vanilla extract

    1. Place the cream, vanilla and honey in a large (and if possible, deep) bowl.
    2. Whip with a hand blender until stiff peaks form (for the heavy cream) and until light a fluffy (for the coconut cream).
    3. Allow cupcakes to cool completely before frosting. Spread over cupcakes or cake. Serve.

    Enjoy! And share the love…

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