I am beyond tickled to announce the forthcoming publication of my second book Gluten-Free Cupcakes
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
Strawberry Cupcakes
Ingredients
- 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
Instructions
- 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
- Serve
Equipment
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!
Michelle says
Looks so yummy! I have promised myself to be sweets-less until I get my copy so I can pig out on cupcakes! I love your recipes. They are always a billion times easier to bake than the traditional ones.
Linda:-) says
Congratulations Elana!! I have two of your books and most of the ingredients now as staples. I even bought a julienne peeler and now we eat zucchini & squash noodles instead of the flour noodles :-) something I thought my family would not be happy about but they love them. Thank you for helping us to eat healthier without being deprived of delicious treats!
colormepink says
Yum! Strawberry was one of the requests for last year’s cupcake month, glad to see this one is with coconut flour, I’ve been nut-floured out lately. Looking forward to getting the new book and seeing the rest of the recipes.
Sarah D. says
Oh no! How can I make these *perfect cupcakes for a spring potluck* Thursday night without the frosting recipes!?
:) I guess I will have to make them now, with made-up frosting, and then later, when I receive my cookbook from Amazon!
Thanks Elana, they look beautiful.
Alta says
I have been thinking about these for days now! They look SO good.
Briita says
so excited for your new book, all ready have it pre ordered! Thank you so much for all the work you do!
claudia says
Congratulations on your new book Elena!! I can’t wait to see the new recipes
Katie @ Nourishing Flourishing says
This is so wonderful. Huge congratulations and thanks to you : )
Kristen says
Well, these look amazing. I will have to make them soon. :)
Jenny says
I made a version of these a few weeks ago adding lemon zest and the juice of 1 lemon. It really seemed to bring out the strawberry flavor. YUMMY!