Ingredients

The following ingredients have 12 Servings
  • 1 cup spelt flour
  • 1 cup all purpose flour ((or more spelt flour))
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup full fat coconut milk
  • 2/3 cup pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla
  • 1/2 cup coconut oil ((melted))
  • 1 cup fresh diced strawberries
  • 1/2 cup coconut butter ((not coconut oil))
  • 1/4 cup organic powdered sugar
  • 1/2 cup fresh diced strawberries ((diced very small so they fit through the piping bag))
  • 1/4 cup full fat coconut milk

Instruction

  • Preheat oven to 350 degrees F.
  • Line a cupcake pan with cupcake liners (or spray with a bit of oil).
  • In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the coconut milk, maple syrup, coconut oil, vinegar and vanilla.
  • Pour the dry into the wet while whisking until thoroughly combined.
  • Add the diced strawberries and stir to evenly distribute the strawberries throughout the batter.
  • Spoon the batter into the cupcake pan, filling them up almost to the top.
  • Bake for 25-28 minutes until a toothpick inserted into the center comes out clean.
  • Let cool on a wire rack while you make the frosting.
  • In a small bowl, whisk together the coconut butter, powdered sugar, and coconut milk. If your coconut butter is very hard, you might have to soften for a few seconds in the microwave first. Usually by adding the other ingredients it will naturally soften while you whisk.
  • Add the strawberries to the frosting and stir to combine.
  • If your frosting is till too thick, add more coconut milk a tsp at a time, stirring after each addition, until desired consistency.
  • Once the cupcakes are cool, using a piping bag or a plastic baggie with one corner snipped off, pipe the frosting onto the cooled cupcakes. Alternately, just slather it on with an offset spatula.
  • Devour!