Strawberries and Cream Cupcakes
Info
These quintessential British cupcakes are perfect for a summers day. Made with our organic coconut oil & coconut flour, these cupcakes are deliciously light and sweet.
Ingredients
¼ cup Biona Organic coconut flour
⅛ teaspoon celtic sea salt
⅛ teaspoon baking soda
3 large eggs
¼ cup vegan baking spread
2 tablespoons honey
1 tablespoon vanilla extract
For the frosting:
1 can full fat coconut milk
½ tsp vanilla extract
Biona Organic Agave Syrup to sweeten (to taste)
1 cup Riverford Organic Fresh strawberries, chopped in halves.
Method
For the cupcakes:
- In a food processor, combine coconut flour, salt, and baking soda
- Pulse in eggs, shortening, honey, and vanilla
- Line a cupcake pan with 6 paper liners and divide batter between each
- Bake at 350° for 20-24 minutes
- Cool for 1 hour
- Top with Coconut Cream Frosting and Strawberries
For the frosting:
- Place can of coconut milk in the fridge over night so that the cream will rise to the surface and separate from the water.
- Remove the coconut milk from the fridge and turn the can upside down. Using a can opener, open the can of coconut milk from the bottom and discard the water that separated from the cream.
- Scoop the thick cream into a small mixing bowl. Add the vanilla extract, agave syrup and whip the cream with a hand mixer until light and fluffy, adding natural food colouring if desired.
- Use immediately to pipe onto cooled cupcakes, or place in the fridge until use.
- Top with Riverford Organic Strawberries.
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