Strawberry and Coconut Cupcakes
Servings: 10 cupcakes
Ingredients
- 1 cup buckwheat flour
- ¼ cup tapioca or arrowroot flour
- 3 tsp baking powder aluminium free
- 1 cup almond meal
- ⅓ cup coconut or rapadura sugar
- 1 cup plant based milk (eg. coconut, almond, cashew)
- ½ cup extra virgin cold pressed coconut oil melted
Strawberry Chia Jam
- 1 tbsp chia seeds
- 1 ½ cups strawberries roughly chopped
Coconut Yoghurt Frosting
- 2 cups coconut yoghurt
- 1-2 tsp pitaya or beetroot powder or natural colouring
- 1 tbsp pure maple syrup optional
Instructions
- Preheat oven to 180 degrees Celsius and line a muffin tin with cupcake papers.
- In a large bowl mix together buckwheat flour, tapioca or arrowroot flour, coconut sugar, baking powder and almond meal.
- Add melted coconut oil and plant based milk and whisk together until well combined. Set aside while making the strawberry chia jam.
- To make the strawberry chia jam, place strawberries in to a small saucepan and heat on low, stirring frequently.
- Once the strawberries have begun to break up and become liquified, add the chia seeds and stir through. Remove from the heat.
- Place about two spoonfuls of cupcake batter into each cupcake paper and top with a dessert spoon full of strawberry chia jam.
- Top the cupcakes with the remaining mixture and place in oven for 22 minutes. After 22 minutes, remove from the oven and place on a wire rack to cool.
- Once cupcakes are cooled make the frosting. To make the frosting simply whisk together the coconut yoghurt and maple syrup with your choice of colouring. Place into a piping bag and pipe onto each cupcake.
Notes
These cupcakes store well in the fridge, however because of the coconut oil, they do become quite a bit firmer once refrigerated.