- 6 ounces cassava flour
- ½ cup coconut sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup cocoa powder
- 1 egg
- ¼ cup coconut oil melted
- 1 teaspoon vanilla
- 1 cup warm water
- 1 cup roughly chopped strawberries
- 1 tablespoon lemon juice
- 1 tablespoon coconut sugar
- 3 cans full fat coconut milk (refrigerate overnight for best results!)
- 2 tablespoons maple syrup
- ¼ cup Sweet and Salty Roasted Coconut Butter melted
- ½ cup 5 oz melted dark primal chocolate
- 2 tablespoons coconut oil
For the Cupcake:
Preheat oven to 350℉.
Mix together all of the dry ingredients, until well combined.
Mix together all of the wet ingredients, until well combined.
Pour wet ingredients into dry, until combined. Divide evenly in muffin pan.
Bake for 20 minutes, until a toothpick inserted in the center comes out clean.
Set aside to cool.
For the Strawberry filling:
Combine all ingredients in small saucepan and cook on medium heat with cover on for 4 minutes.
Take off cover and mash the berries with back of fork.
Cook again with the lid off for 5 minutes to thicken a little and set aside to cool.
For the Coconut Whip:
Scoop coconut fat off tops of cans and dispose of the liquid.
Whip with whip attachment on stand mixer or with hand mixer.
Once fluffy, add in maple syrup and coconut butter.
Mix until just combined. Set in fridge.
Carefully scoop out center of each cupcake and fill with a spoonful of the strawberry filling.
Close up the hole with the piece of cake you just scooped out.
Fill a piping bag(or large ziplock bag) with coconut whip and snip a corner creating a ½” circle.
Pipe a tall swirl on the cupcake and stick in freezer for at least 20 minutes so the icing firms up and sticks well to the cupcake.
In small narrow bowl, mix together chocolate and coconut oil.
Dip each cupcake into melted chocolate so you can no longer see the white icing.
Let some of the excess chocolate drip off(not too much though) and set in fridge to set up. Enjoy!
Yields: 10 cupcakes