Strawberry cupcakes that taste a lovely as they look!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 4 Eggs separated
- 1/4 Cup Maple Syrup
- 1 teaspoon Natural Strawberry Extract Optional
- 1/3 Cup Strawberry puree
- 1/2 Cup minus 1 Tablespoon Milk of choice
- 1/2 Cup Coconut Flour
- 4 teaspoons Baking Powder
- Optional; natural pink food colouring
Pre heat the oven to 175C/350F.
Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
Whisk the egg whites on medium until soft peaks form.
Slowly add the maple syrup and strawberry extract (if using).
Add the egg yolks and whisk on medium until combined.
Add the Strawberry puree and milk and whisk until combined.
In a separate bowl sift the coconut flour and baking powder.
With the mixer on medium/low add the flour mixture.
Place 8 cupcake liners in a tray and spray.
Evenly pour the mixture into the liners and smooth the top of the cupcakes.
Bake for 17 -19 minutes or until cooked through.
Remove from the oven.
After 5 minutes remove from cakes from the tray and allow to cool.
Frost once fully cooled.