Gluten-Free Strawberry Valentine's Day Cupcakes•
Posted on January 24 2023
Gluten-Free Strawberry Valentine's Day Cupcakes
1 Cup gluten-free cup-for-cup flour
1 Tsp baking powder
⅔ Cup coconut sugar
⅓ Cup coconut oil, melted
⅓ Cup nut milk
1 Cup fresh strawberries, finely chopped
½ Cup coconut cream (the solid part at the top of the can of coconut milk)
½ Cup grass fed butter, melted
3 Tbsp honey
2 Tsp Pure Vanilla Extract
2 Tbsp coconut flour
1 Tsp Dry Colorant in Red
½ Cup Tumaco 85% Dark Chocolate
Gluten-Free Strawberry Cupcakes
Naturally Colored Icing
Preheat the oven to 350°F and line a cupcake pan with 12 liners.
In a stand mixer fitted with a whisk attachment, mix together all of the cupcake ingredients (except for the strawberries) until smooth. Mix in the strawberries.
Divide batter between the 12 liners.
Bake cupcakes at 350°F for 20 minutes, or until a toothpick comes out clean.
While cupcakes are baking, blend together the coconut cream, butter, honey and vanilla in bowl with a whisk. Add in the coconut flour until you reach your desired consistency. Mix in the red colorant. Once combined, transfer frosting into a piping bag fitted with a star tip (or any tip you desire). *See recipe notes
Add the melted dark chocolate to a Ziploc bag, cut off a small piece of the corner, and pipe hearts and words onto a baking sheet lined with parchment paper. Place in the freezer for approximately five minutes to harden.
Once cupcakes have cooled, pipe on the naturally colored frosting and add a chocolate piece. Enjoy!
*If a darker color of frosting is desired, add more colorant. Product Tip: Splash a little warm water onto colorants in a bowl first to let particles dissolve before mixing into frosting.
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