Tuesday, April 10, 2012

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

From Kristi's Kitchen


2 large organic eggs
1/4 c. grapeseed oil
3/4 c. + 2 tbsp. Strawberry Puree (see below)
1/2 tsp. pure vanilla extract
3 tbsp. coconut nectar
2 1/2 c. almond flour
1/2 tsp. sea salt
1/2 tsp. baking soda


-Line 36 mini muffin cups with paper liners
-Preheat oven to 350 degrees
-Combine dry & wet ingredients separately
-Mix wet ingredients into dry
-Using, 1 tbsp. measure, scoop into lined muffin tins
-Bake for 16-18 minutes until golden brown and springy to the touch
-Cool cupcakes in pan for 30 minutes -centers may sink a bit

Strawberry Puree:
2 c. quartered organic strawberries
1/2 tsp. organic lemon zest
5 dates
1 1/2 tsp. filtered water

-Process in food processor until smooth

Strawberry Cream Cheese Frosting

4 oz. organic cream cheese, softened
4 tbsp. organic butter
2 tbsp. strawberry puree
1/8 tsp. pure vanilla extract
1/8 tsp. sea salt
1 tbsp. coconut nectar
20 drops strawberry flavored liquid stevia (to taste)
1 tbsp. organic half-n-half

-Whip cream cheese and butter with hand mixer until smooth and creamy
-Add nectar, vanilla, puree, stevia and salt and continue whipping
-Incorporate half-n-half until fluffy consistency is achieved 

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