My
younger son loves these cupcakes and calls them Strawberry Spongecakes.
These pink-flecked pleasers are best made at the height of strawberry
season.
Ingredients
- 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
Preparation
Preheat the oven to 350°F. Line 8 muffin cups with paper liners.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 cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, 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 and serve.
