- 1/2 cup coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda (I added more)
- 1 teaspoon cream of tartar (my addition)
- 1/2 cup maple syrup, grade B
- 1/2 cup extra virgin coconut oil (they used palm oil shortening)
- 1 tablespoon pure vanilla extract
- 6 large eggs (the extra eggs gives it a lighter feel, as coconut flour is very dense)
- 1 cup strawberries, diced (I added more strawberries)
- Preheat oven to 350° F.
- Line cupcake/muffin tins with cupcake liners.
- In a medium bowl, sift the coconut flour, sea salt, baking soda, cream of tartar. This is really important so as to avoid clumping of the coconut flour, which is highly dense. Make sure bowl and sifter have no moisture.
- In a large mixing bowl (I use the KitchenAid mixer bowl), combine maple syrup, oil, vanilla extract, eggs and beat on medium speed until all mixed and then for another 15-20 sec more.
- Gradually add the the flour mixture in thirds to the wet products and mix with KitchenAid (or hand mixer) on medium speed until well combined.
- This mixture will be quite liquidy.
- Fold in strawberries or mix on low speed ONLY until combined. You don't want mashed strawberries rather to still keep them diced.
- Fill each cupcake liner all the way to just before the top of the liner.
- Bake for 35 min. at 350° F.
- Cool on wire racks for 30 min.
|I did not add cream of tartar to these, but I think if I would've, they would've risen more.|
- Frost with Cream Cheese Frosting and top with a slice of fresh strawberry. An easy way to frost this is to put the frosting in a plastic bag (I use a sandwich baggy and clip a corner) and pipe it onto the cupcakes. Make sure the baggy is sealed well or you'll have frosting squirting out both ends.
- Serve immediately, or you can refrigerate overnight to infuse the strawberry flavors.
- Other variations are other fruit, like blueberries, kiwis, raspberries, blackberries, etc.