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 1 hour, then frost (either whipped cream or a strawberry buttercream) and serve.