Happy Tuesday everyone~ Hopefully you are all enjoying this summertastic weather. Temperatures are well into the 90’s here in Rochester and like any good chef I continue to bake despite the heat. These Vanilla Coconut Strawberry Cupcakes are so light, so fresh, and so simple to make that you won’t mind the extra heat from the oven. Even better, these cupcakes are vegan and perfect for strawberry season. I even have a Facebook LIVE video embedded in this post to show you how it easy it is to make. Naturally, I promised this recipe last week but my beautiful crazy busy life life (per usual) got in the way of those plans.
Vanilla Coconut Strawberry Cupcakes
1/4 cup coconut flour
1 cup all-purpose gluten free flour blend
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 cup teaspoon almond extract
1/3 cup + 3 tablespoons coconut palm sugar
3/4 cup + 1 tablespoon rice beverage
2 tablespoons coconut oil, melted
1 teaspoon apple cider vinegar
1 teaspoon golden flaxseed meal
1/3 cup applesauce
1/2 lb fresh strawberries, washed, stemmed and diced
Preheat oven to 350ºF. Line (12 count) cupcake pan with cupcake liners. Sift together the flour, baking powder, baking soda, salt. Set aside.
Pour rice beverage, flaxseed meal, and apple cider vinegar into a cup, let set for 5 minutes.
Using a stand or hand mixer (on high speed) cream sugar, coconut oil, almond extract, and applesauce about one minute until fluffy. Lightly fold in diced strawberries without mashing into batter.
Fill cupcake pans with one standard cookie scoop of batter.
Bake about 20-25 minutes (350 degrees) until toothpick comes out clean.
After about 20 minutes (350 degrees) remove cupcakes from the oven. Allow to cool for 2 minutes. Transfer to wire rack to cool completely.
Enjoy your cupcakes!
Coconut Creme Icing recipe coming later this week .