Tammi's Teeny Tiny Kitchen – Strawberries Times Two

Posted June 23, 2011

Strawberry season is upon us…the farmers market has the beginnings of the bright red beauties that are sweet and delicious. I decided to make two versions of strawberry cupcakes; one gluten free and one strawberry shortcake recipe. They were both well received.

Fresh Strawberries

This recipe is from a great gluten free blog Elana’s Pantry

1/2 cup coconut flour
1 tablespoon arrowroot powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup agave nectar
1 tablespoon vanilla extract
1/2 cup finely chopped fresh strawberries

Preheat the oven to 350°F. Line 8 muffin cups with paper liners (I made mini cupcakes–My favorite!).

Mini liners

In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.

Scoop 1/4 (1 T mini) cup of batter into each prepared muffin cup.

Bake for 20 to 25 minutes (10-13 for minis), until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost (either whipped cream or a strawberry buttercream) and serve.

Pink sea salt!

Pre-bake

Post-bake

The second recipe was from Martha Stewart‘s collection. It was a fairly simple recipe that didn’t include Jello (Jello?! Makes me feel like I’m back in Utah).