Strawberry Cream Cupcakes
By: Angela Coleby
Published: Wednesday, March 8, 2017 - 8:13pm

Ingredients




1/4 cup (28g) coconut flour
1/4 cup (56g) butter melted
3 eggs
1/4 cup (52g) erythritol (or other sugar substitute)
3 tablespoons coconut milk
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
6 whole strawberries
1/4 cup (30g) whipping/heavy cream

Preparation

1 Pre-heat the oven to 200C/400F degrees. 2 Blend the butter, eggs, erythritol, vanilla essence and coconut milk. 3 Add the coconut flour, baking powder and salt. Whisk until the batter is smooth 4 Pour the batter into cupcake cups. 5 Bake for 20 minutes until firm. 6 Remove from the oven and allow to cool. 7 Cup a small hole out of the middle of each cupcake. 8 Place a strawberry, upright into the hole. 9 Whip the cream and cover the strawberry with it. 10 Eat and enjoy!

About

A strawberry cream cupcake that has a strawberry surprise in each cupcake. Made with coconut flour they are low carb and gluten free too. Perfect for a summer tea party.