Strawberry season is upon us…the farmers market has the beginnings of the bright red beauties that are sweet and delicious. I decided to make two versions of strawberry cupcakes; one gluten free and one strawberry shortcake recipe. They were both well received. This recipe is from a great gluten free blog Elana’s Pantry 1/2 cup coconut flour 1 tablespoon arrowroot powder 1/4 teaspoon sea salt 1/2 teaspoon baking soda 4 large eggs 1/2 cup agave nectar 1 tablespoon vanilla extract 1/2 cup finely chopped fresh strawberries Preheat the oven to 350°F. Line 8 muffin cups with paper liners (I made mini cupcakes–My favorite!). 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. Scoop 1/4 (1 T mini) cup of batter into each prepared muffin cup. Bake for 20 to 25 minutes (10-13 for minis), 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 […]
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