I was on a mission to get a couple of little treats together for Valentine’s Day and I’m happy to report – I got a couple of things done! These coconut flour cupcakes are yum! And though I had plans to whip up a strawberry frosting (that failed!), I am pleased at how it all came together with a chocolate frosting AND a strawberry (frosting fail) filling!!!
Yes, there are 3 steps in this recipe to get this cupcake ready for your dessert BUT I did make up the cupcakes ahead of time and stored in fridge til ready to fill and frost.
I had every intention on getting this up yesterday BUT my phone played crazy battery games and I ended up spending most of my afternoon in the Apple Store. I then had to restore my phone so all was “lost” (but not really because I backed it up – but gone from my phone!) and since we are testing battery and a possible software issue, I can’t sync everything back yet until we see how my phone/battery works in the basic state. UGH! I feel so badly for even being frustrated about it ….I mean, there are worse things! Right?!? It’s just such an inconvenience and I recognize that it’s really just a ‘first world problem’ BUT when you’re on a time crunch and you don’t have anything at the tip of your fingers (anymore), it became a little bit of a problem with getting these recipes up when I wanted to. All that said, it’s not a big deal right? Just a few hours of a set back. No biggy. Let’s move on!
OK! So here you go — enough babble …..onto the recipe. Don’t be overwhelmed by the steps. If you take on one thing at a time, you’ll be fine. It’s not hard AT ALL just looks time consuming but it really isn’t. And I promise you when you’re done and have that final product in front of you, you will be happy you took the time. Quite honestly, you can skip the filling part all together — hubby doesn’t like strawberries so I will just keep some cupcakes whole and frost with the chocolate. ENJOY! And Happy Valentine’s Day!
- 3/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2cup almond milk
- 3 large eggs
- 1/2 tbsp pure vanilla extract
- 1 tbsp honey
- 1/4 cup butter, melted & cooled
- Solidified coconut milk from can
- 5 strawberries
- 1 tbsp honey
- 1 heaping tsp tapioca flour
- 1/2 tsp pure vanilla extract
- 1 cup dark chocolate chips
- 2 tbsp coconut oil
- 2 tbsp butter
- Preheat oven to 350 degrees.
- Line a muffin tin with 8 parchment cupcake liners.
- In a bowl, whip almond milk, eggs, vanilla extract, honey and butter. Add in coconut flour, baking powder and salt -- cream together.
- Using a large scooper (or spoon), scoop batter into muffin tin lined with parchment paper liners (or regular cupcake liners but you may want to brush a little melted coconut oil on them).
- Bake 18 minutes or until a toothpick inserted, comes out clean. Cool on cooling rack.
- With an immersion blender or small food processor, whip the strawberries, honey, and vanilla.
- Scoop out the solidified milk from the can of coconut milk and blend with the strawberry mixture. Incorporate the tapioca flour and whip.
- Set the bowl in refrigerator for 30 min.
- In a small sauce pan, slowly melt the chocolate chips and coconut oil together, stirring to keep it from burning. Poor into glass bowl and place in refrigerator for 20 minutes*.
- Using a hand mixer, whip the chocolate - add the butter and incorporate, whipping to a creamy consistency.
- Once cupcakes are cooled, scoop out a small section in the center of the cupcake with a small scooper or paring knife (I have an avocado slicer that worked perfectly). Carefully spoon in a dab of the strawberry filling**
- Spread the chocolate frosting on the outer edges of the cupcake, being careful to spread toward center, covering the strawberry filling. This takes a bit of patience while making sure you don't scoop out part of the filling in with the frosting. I found working from all outer edges and working inward to meet up in the middle worked best.
- *If it's in the fridge longer than this time, it may become solidified - which is fine but you'll need to let it sit on counter to soften a bit before whipping up so take that into consideration if you choose to make this ahead.
- **There will be lots of extras of this filling but that's ok! I have eaten with paleo granola sprinkled on top ....treat it like it's yogurt!
