Grain-Free Strawberry Cupcakes with Vanilla Icing

Ingredients

⅔ cup almond flour

½ cup coconut flour

½ tsp salt

½ tsp baking soda

4 eggs

½ cup butter, melted

9.33 TBSP honey

1 cup strawberry puree (2 cups strawberries, ¼ cup honey)

1½ cups of palm oil shortening

1 tsp vanilla extract

⅔ cup (67 g) almond flour

½ cup (64 g) coconut flour

½ tsp (2.5 ml) salt

½ tsp (2.5 ml) baking soda

4 eggs

½ cup (113 g) butter, melted

9.33 TBSP (140 ml) honey

1 cup (232 g) strawberry puree (2 cups (288 g) strawberries, ¼ cup (85 g) honey)

1½ cups (285 g) of palm oil shortening

1 tsp (5 ml) vanilla extract

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Gather and prep ingredients.
In a medium pot add strawberries and 2 TBSP (30 ml) of your honey. Bring to a boil and then reduce to a simmer for 8-10 minutes or until beginning to resemble jam.
Remove from heat and carefully transfer to your high-speed blender.
Blend and then pour through a strainer to catch the seeds. Discard seeds, and set puree aside.
Preheat the oven to 350°F (180°C). Line a muffin tin with paper liners or spray, set aside.
In a large bowl whisk together almond flour, coconut flour, salt, and baking soda.
Next, add in eggs, melted butter, 2 TBSP (30 ml) honey, and strawberry puree. Mix until batter forms and everything is incorporated.
Scoop batter into muffin liners ¾ of the way full.
Bake for 20-25 minutes or until a toothpick can be inserted and removed cleanly.
Remove from the oven and place cupcakes on a cooling rack. Cool for at least one hour.
Once time has elapsed add 1½ cups (285 g) of palm oil shortening, ⅓ cup (112 grams) honey, and 1 tsp (5 ml) vanilla extract to your stand mixer with the whisk attachment.
Whip for 20-30 seconds or until smooth.
Transfer to a pastry bag and decorate your cupcakes.
Serve immediately and enjoy!