Full disclosure: I primarily eat cupcakes for the icing and have been known to cut the top off the cupcake and just eat the icing. This is usually because the cupcake has a delicious creamy icing, but the muffin is dry and flavourless. As luck would have it, on the rare occasion that the muffin is moist and delicious, the icing is usually too sweet or buttery.
These cupcakes are ridiculously good. The muffin is melt in your mouth moist with lots of zesty lemon flavour which perfectly contrasts with the creamy strawberry icing. I had a glass of beet juice ready in case the icing was lacking in colour but was excited to discover that the icing was naturally a vibrant pink and didn’t need the help of food colouring or beet juice. When preparing the icing, make sure that you only use the thick cream. If you can’t find cans of coconut cream, full fat coconut milk also works, just be sure to store it in the fridge for a few hours prior to using so that the cream hardens and separates from the water. I recommend storing the strawberry icing in the fridge separately and topping the muffins right before serving.
This is a great dessert to bring to a birthday party. The cupcakes will quickly be devoured by adults and kids alike and no one will ever guess that they are grain, gluten, dairy and refined sugar free.
- ½ cup Almond Flour
- ¼ cup Coconut Flour
- ½ tsp baking soda
- 4 eggs
- 1½ tsp vanilla extract
- ¼ cup lemon juice
- 2 tbsp lemon zest
- ¼ cup melted butter or coconut oil
- ¼ cup honey (or other sweetener)
- 2 cups chopped strawberries
- 1 tsp vanilla extract
- 1 tbsp honey (or other sweetener)
- ¾ cup coconut cream, refrigerated
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
- In a mixing bowl combine the flours, baking soda. Add in the eggs, vanilla, lemon juice and zest, butter (or coconut oil) and honey and stir well.
- Fill each muffin cup with batter and place the tray in the oven to bake for 20 minutes. Keep an eye on them to make sure they don't burn on the top. After 20 minutes remove from the oven and insert a toothpick in the middle to ensure they are cooked through. Allow to cool
- Wash and chop the strawberries into thirds. Place in a blender or food processor and blend until smooth
- Place the strawberries, honey and vanilla extract in a saucepan on medium heat and allow to gently boil for 15-20 minutes until it has reduced by half. Remove from the heat, transfer to a bowl and place in the fridge to cool.
- Once the strawberry mixture has completely cooled, add in the coconut cream and stir with a spoon until well combined.
- Place the icing in a piping bag (or ziploc bag fitted with a decorating tip) and ice each cupcake moving in circles from the center outwards. Top with a strawberry slice. Store in a container in the fridge.