1/2 c. coconut flour
1 Tbs. arrowroot powder
1/4 tsp. sea salt
1/2 tsp. baking soda
1/3 c. maple syrup
4 large organic eggs
1 Tbs. vanilla extract
1/2 c. finely chopped strawberries (I left mine a little less “finely chopped” b/c I wanted chunks of berries;)
Preheat oven to 350 degrees.
Line 6 muffin cups with paper liners.
In the bowl of an electric mixer, combine dry ingredients (coconut flour, arrowroot powder, sea salt, baking soda). Mix until well combined.
In a separate bowl, combine wet ingredients (maple syrup, eggs, vanilla). Beat until well combined. With the stand mixer on low (mixing with a hand mixer is fine as well), slowly add the wet ingredients to the dry. You may need to scrape the sides down with a spatula.
Once combined well and a thick batter has formed, gently fold in chopped strawberries. Using a 1/4 c. measuring scoop, drop batter into muffin cups.
Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
1 c. organic pastured heavy cream
2 Tbs. maple syrup
In the bowl of a stand mixer with a wire whisk attachment, add heavy cream and beat on high speed. Stream in maple syrup and continue beating until stiff peaks form.
Once cupcakes have cooled, pipe or dollop Whipped Cream on top of each cupcake. I used a plastic Ziploc bag as a makeship pastry bag to pipe it on the cupcakes. Spoon the whipped cream into the bag and snip one corner of the bag off. Garnish with leftover fresh strawberries.
NOTES: Elana’s Pantry recipes have NEVER failed me and she is a genius at gluten-free and Paleo baking! I modified her recipe by swapping out the agave (which I don’t consume) for real maple syrup, and used less than her recipe calls for. They were still plenty sweet!