Description
Grain-free and moist, with a lemon-y kick!
Ingredients
Scale
Ingredients for the Cupcakes
- 1/2 cup blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup, plus 2 Tbs coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs
- 1 Tbs fresh lemon zest
- 2 Tbs coconut oil, melted, plus a little bit more for greasing
- 2 tsp pure vanilla extract
- 1/4 cup almond or coconut milk
Ingredients for the Strawberry Whipped Cream
- 2 cups heavy whipping cream
- 1 cup organic strawberries, chopped, plus more for garnish
- 1 Tbs beet, diced
- 1 tsp maple syrup or honey (optional, I didn’t use it)
Instructions
Directions for the Cupcakes
- In a small bowl, mix together the flours, coconut sugar, baking soda and salt.
- In a medium sized bowl, stir together the eggs, zest, coconut oil, vanilla and milk, until thoroughly combined.
- Pour dry ingredients into wet, and stir until they’re all combined.
- Line a muffin tin with paper liners and dab a little bit of coconut oil on the bottom of each one, to ensure the muffins don’t stick.
- Scoop batter into the liners, filling each almost all the way to the top. The batter should fill 6 liners.
- Bake the muffins at 350 degrees for 15-20 minutes.
- When they are done, remove the muffin tin from the oven and let them cool for at least 30 minutes before frosting.
Directions for the Whipped Cream
- With your high speed blender on its lowest setting, gently blend together the cream, strawberries, beet, and sweetener until there are no lumps. DO NOT OVER-BLEND! (Over-blending will make the cream too stiff.)
- Transfer mixture to the bowl of a stand mixer,(or a regular bowl, if you’ll be using a hand mixer)
- and whisk on high until stiff peak forms. Do not over-whisk!
- Frost the cupcakes, garnish with chopped strawberries (optional), and serve!
- Enjoy the deliciousness!