Wimbledon is finally here, which in our minds means only one thing; it's officially Strawberries and Cream (& Pimms!) season.
Our friends at Biona Organic have created these scrumptious (& paleo friendly) Strawberries and Cream cupcakes, made with Coconut Flour, Coconut Spread and Agave Syrup to make them nice and healthy for you!
1/4 cup Biona Organic Coconut Flour
1/2 tsp celtic sea salt
1/2 tsp baking sofa
3 large eggs
1/4 cup Biona Organic Cocomega Coconut Spread
2 tbsp honey
1 tbsp vanilla extract
1 can Biona Organic Coconut Milk
1/2 tsp vanilla extract
Biona Organic Agave Syrup to sweeten (to taste)
1 cup fresh strawberries (we use Riverford Organic Strawberries)
In a food processor, combine coconut flour, salt and baking soda
Pulse in eggs, shortening, honey and vanilla
Line a cupcake pan with 6 paper liners and divide batter between each
Bake at 350C for 20-24 miuntes
Cool for 1 hour
Place coconut milk in the fridge overnight so that the cream will rise to the surface and seperate from the water.
Remove the coconut milk from the fridge and turn the can upside down. Using a can opener, open the can of coconut milk from the bottom and discard the water that seperated from the cream.
Scoop the thick cream into a small mixing bowl. Add the vanila extract, agave syrup and whip the cream with a hand mixer until light and fluffy, adding natural food colouring if desired.
Use immediately to pipe onto cooled cupcakes, or place in the fridge until use.
Top with strawberries, chopped in half, pour some pimms or a cup of tea and enjoy!
Until next time,