Strawberry Cream Cupcakes
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!
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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.
Yield:
6 cupcakes
Added:
Wednesday, March 8, 2017 - 8:13pm
