I am beyond tickled to announce the forthcoming publication of my second book Gluten-Free Cupcakes on April 26th, 2011. Gluten-Free Cupcakes is truly a labor of love, as my boys were very involved in its conception and development. What child doesn’t love cupcakes? I could not have done this book without the boys, now 12 and 11 respectively.
When my editor and I settled on a recipe list for the book, the first thing I did was print out two copies, one for each of the boys. They sat on the couch, read through the list, and then I queried them, “Which recipes do you like? Are there any that you want removed? Are we missing anything?”
My two little editors-in-chief, had quite a lot of feedback for me. Baseball Cupcakes easily made the cut. Then the concept of a cheesecake cupcake was added by my younger son, and a marble cupcake was added by my older son. That’s just a highlight of our late night conversations, late night being before 9pm in our house, at least when it comes to children. Many a night after the boys were in bed, I was up baking cupcakes until 2 or 3 am.
Below is my recipe for these amazing nut-free Strawberry Cupcakes from Gluten-Free Cupcakes. It is one of my younger son’s favorite desserts!
- ½ cup coconut flour
- 1 tablespoon arrowroot powder
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 4 large eggs
- ½ cup agave nectar or honey
- 1 tablespoon vanilla extract
- ½ cup finely chopped fresh strawberries
- Preheat the oven to 350°F
- Line 8 muffin cups with paper liners
- In a large bowl, combine coconut flour, arrowroot powder, salt, and baking soda
- In a medium bowl, Whisk together eggs, agave nectar, and vanilla extract
- Blend wet ingredients into coconut flour mixture with a hand blender until combined
- Fold in the strawberries
- Scoop batter into each prepared muffin cup
- Bake 20 to 25 minutes, until a toothpick inserted comes out with a few moist crumbs attached
- Let cupcakes cool in pan for 1 hour
- Frost with Whipped Cream Frosting or Strawberry Meringue Frosting (pg.92) Gluten-Free Cupcakes
My favorite recipe in Gluten-Free Cupcakes is the Vegan Chocolate Cupcakes which are not only gluten and grain-free, but egg-free too!
Here are some of my easy paleo dessert recipes that use strawberries!
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Huge hit for my friends! Thanks for another great recipe!
Christine, thank you for letting me know this is another great recipe!
Amy Jean says
I have been following you for years, & also have your 3 super books! I just made these wonderful looking Strawberry muffins,, & as always try to keep exactly to your directions! Tonight company will come, & I was wondering if I can leave them out on the counter for 6 hours, or should I refrigerate them bc of the eggs. Tks again for gifting people with your great & healthy recipes!
Amy, thanks for your sweet comment! You can leave these out on the counter for the 6 hours. If there are leftovers, wrap them up and refrigerate, otherwise they will dry out since they’re made of coconut flour :-)
JENNIFER R HART says
Would this work as a cake… 8″, 9″ or 9×12?
Jennifer, I haven’t tried that so not sure.
Do you think frozen strawberries would work? If so, any specific instructions or alteration? TIA!
April, I haven’t tried that, but I don’t think it will work due to excess moisture content issues.
Maura Leigh Ingegno says
I am making these for my daughter’s 5th birthday!
I bet they will be delicious!
Maura, happy birthday to your little one!
Are these good after being frozen?
Meagan, I haven’t tried that so not sure. If you do please let us know how it goes!
Where can I find the tecipe for the frosting? Thanks!
Rose, the frosting recipe can be found in my second book, Gluten-Free Cupcakes, on page 92. Here’s the link for you:
Followed recipe exactly, baked them for 23 minutes in my toaster oven and they are perfect! Served them unfrosted as muffins and now I won’t feel bad eating them for breakfast!
Lexie, You’re welcome!!! So glad to hear the cupcakes were perfect :-)