A strawberry cream cupcake that has a strawberry surprise in each cupcake. Made with coconut flour they are low carb and gluten free too. Perfect for a summer tea party.
I have a strawberry muffin recipe made with almond flour from the vaults which I love and would not want to change. However, I was thinking about making it with coconut flour to see if it would end up with similar results. Somewhere down my thought process cream was added and behold, we had a strawberry cream cupcake.
At the moment, there are strawberries everywhere on the island at a very reasonable price. To my British mind, it’s February and nowhere near strawberry season time. However, these are imported from America and they pass the smell test. Before I ever purchase a punnet of strawberries I check for any rotten ones sneaked at the bottom and give the punnet a good sniff. I have no shame and will sniff strawberries in a store full of strangers. Anyone who knows me walks past quickly, fingers crossed that they don’t make eye contact. There’s so much sniffing and squeezing at the vegetable and fruit area in the supermarkets that I dread the day that the the store video footage is played back at me in court.
To me strawberry season is during a British summer. Strawberries and cream are an essential part of summer and Wimbledon tennis. Which is usually during the only week of summer we have. With the second week potentially ruined by torrential rain. If you are lucky enough to live near a farm you can pick your own strawberries. Pick your own. Is there nothing more delicious and tempting that the thought of picking one strawberry for the basket, then popping one in the mouth, hoping that there are no bugs on it.
As the prices of strawberries have suddenly halved, my fridge is now full of strawberries. I am going to make a strawberry ice cream but also thought of this delicious recipe which will get another airing this weekend. When I first made it, the Chief Taster was on his travels. Now that he has looked to see what I am working on and saw the photos I have been requested to bake another batch. He feels that he missed out. That will teach him to travel so much. Now that he is home more, it means more treats for him. Rumours are that he will sue his previous employers for the mental stress of not taste testing everything I baked for 3 years.
Strawberry Cream Cupcakes
This light and delicious strawberry cream cupcake is baked then once cooled a plump strawberry is placed within it and fresh whipped cream slathered all over it. When you cut them in half they look rather cute. A few chocolate sprinkles would not go amiss with this. Or a glass of Pimms (it’s a British drink and essential for summer). Enjoy the taste of summer whenever decent strawberries appear in the supermarket in cupcake form!
- 1/4 cup (28g) coconut flour
- 1/4 cup (56g) butter melted
- 3 eggs
- 1/4 cup (52g) erythritol (or other sugar substitute)
- 3 tablespoons coconut milk
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 whole strawberries
- 1/4 cup (30g) whipping/heavy cream
- Pre-heat the oven to 200C/400F degrees.
- Blend the butter, eggs, erythritol, vanilla essence and coconut milk.
- Add the coconut flour, baking powder and salt. Whisk until the batter is smooth
- Pour the batter into cupcake cups.
- Bake for 20 minutes until firm.
- Remove from the oven and allow to cool.
- Cup a small hole out of the middle of each cupcake.
- Place a strawberry, upright into the hole.
- Whip the cream and cover the strawberry with it.
- Eat and enjoy!
Nutritional Info - Per Cupcake - 160 calories, 14g Fat, 4g Protein, 5g Carbs, 3g Fibre, 2g Net Carbs