strawberry cupcakes with choco-frosting
•2 Cups Almond flour
•½ Cup Coconut flour
•½ tsp. Baking soda
•½ tsp. Baking powder
•½ tsp. Sea salt
•1 Tbsp. Lemon juice
•2 tsp. Vanilla extract
•½ Cup Honey
•2/3 Cup Coconut Milk
•2 Cups Whole strawberries Process:
1.Preheat oven to 350 degrees.
2.Whisk eggs, coconut milk, vanilla, honey and lemon juice.
3.In separate bowl, combine the dry ingredients and mix well.
4.Add the egg mixture to the dry mixture and stir until well blended.
5.Slice strawberries into small chunks and carefully fold into batter.
6. Line muffin pan with cupcake liners (I prefer tin). Scoop batter into the tins. Fill the tins all the way up.
7.Bake at 350 for 25 minutes or until a toothpick comes out clean.
8.Let cool completely before decorating. Chocolate Frosting Ingredients:
•1 Cup Enjoy Life Chocolate Chips
•1 Can Coconut milk, refrigerated for 24 hours Process:
1.Melt chocolate chips in the microwave for 60 seconds. Mix until creamy.
2.Carefully open the coconut milk and scoop the thick cream into the melted chocolate (about 1/3 of the can).
3.Mix well with a spoon and let it cool to room temperature.
4.Icing cupcakes and top with a fresh strawberry slice.