Strawberry Cupcakes with Chocolate Frosting

Strawberry Cupcakes with Chocolate Frosting



Ingredients for Cupcakes:

1/2 cup sifted coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
4 eggs
2 egg whites
1/2 cup of grapeseed oil
1/2 cup of agave nectar
1 tbs vanilla extract
1-2 tsp strawberry preserves
¾ cup finely chopped strawberries


Preheat oven to 350 degrees.

1. Whisk together your sifted coconut flour, sea salt and baking soda in a large bowl.

2. In a smaller bowl, whisk four whole eggs and two egg whites. Add grapeseed oil, agave, and vanilla.

3. Mix the egg mixture into the flour mixture until combined. Add strawberry preserves (jam, jelly, what-have-you) and fold in your strawberries. (A couple drops of red food coloring might be fun here, to add a little strawberry color!)

4. Pour batter into a lined cupcake tin. Bake for 25-30 minutes, take out when a toothpick inserted in the center of the cupcakes comes out clean. Let cool before frosting.




Chocolate Frosting Ingredients:

1 cup of chocolate (I used dark chocolate chips because thats what I had, but white chocolate could be delish!)
1/4 cup grapeseed oil
2 tbs agave nectar
1 tbs vanilla extract
pinch sea salt
1 tsp strawberry preserves


1. Melt the chocolate. I used the fancy glass bowl on top of a pot of water trick. Add a pinch of salt. Stir stir stir.

2. Using a standing mixer (Or a hand mixer if you have one . . . I dont) whip the chocolate along with the grapeseed oil, agave, vanilla, and strawberry for about 5 minutes, until nicely combined and looking yummy.

3. Place bowl in the freezer for about 20 minutes in order to thicken up a bit. Once thick, bring back to your mixer and continue to whip until fluffy.

4. Frost cupcakes. Store in the refrigerator and serve cupcakes with chopped strawberries.

source: lydaclark