Coconut Vanilla Strawberry Cupcakes (Gluten and Dairy Free)

Dairy Free – Gluten Free – Grain Free 

Preparation time: 10 minutes ; Cook time: 20 – 30 minutes

Makes 12

I often find that Gluten Free muffins, cupcakes, breads, pancakes – anything with a doughy naughtiness about them – have a funny dry texture that leaves you mouth feeling somewhat… powdery? That is why I am so obsessed with coconut flour. Every recipe I use it in turns out delicious and moist and tastes more indulgent than it is. I have spoken of my coconut love before (in my recipe for paleo pancakes – see here) but to sum it up; this is a grain free flour that is backed full of fibre and protein. Plus it is made from a ‘waste’ product; i.e. the husk of the coconut.

Inspired by this recipe by The Wannabe Chef, these cupcakes were super moist and had the most subtle coconut flavour. After I took them out of the oven they did sink a bit but I was actually okay with that because it gave a nice flat surface for me to apply the icing too. This being said, it wasn’t a light fluffy cupcake. I am sure they wouldn’t have sunk had I stopped opening the oven door to ogle them!

Ingredients

Cupcakes

  • 1/2 cup plus 2 Tablespoons coconut flour
  • 4 eggs
  • 2 egg whites
  • 1/2 cup brown sugar (you could also use palm sugar, honey or maple syrup – I was just feeling naughty!)
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1/2 teaspoon baking soda

‘Cream Cheese’ Frosting 

  • 1 tub tofutti (vegan cream cheese) or normal Cream Cheese if that’s how you roll
  • 1 x Punnet of strawberries
  • Icing sugar to taste

Method

  1. Preheat your oven to 175C (350F) and grease your cupcake tin (I use coconut oil but your standard ‘oils’ are fine)
  2. Combine all your ingredients in a bowl and mix to form an even batter
  3. Scoop batter into cupcake wells
  4. Bake for 20-30 minutes – until the tops are firm and a skewer comes out without any mix
  5. Remove from oven and let the cupcakes cool completely before frosting them
  6. Place entire tub of ‘cream cheese’ into a mixer. Then sprinkle in icing sugar bit by bit and taste as you go. I don’t like my frosting too sweet so I hardly use any but others like that tooth-tingling buzz.
  7. Slice up strawberries and place on top of cupcakes.
  8. EAT!!!