Hands-on time: 10 minutes; Total time: 45 minutes.
Makes 12 cupcakes.
INGREDIENTS:
◦ 1/2 cup coconut flour
◦ 6 eggs
◦ 1/2 cup palm shortening, melted
◦ 1/2 cup pure maple syrup
◦ 1/2 tbsp. vanilla extract
◦ 1/2 tsp. Himalayan or Celtic sea salt
◦ 1/4 tsp. baking soda
◦ 3/4 cup fresh strawberries, diced
◦ Vanilla frosting (see other recipe)
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, blend first seven ingredients with a hand mixer.
3. Stir in diced strawberries.
4. Place cupcake papers into the cupcake pan. Fill each muffin cup 1/3 full with batter and bake for 35 minutes.
5. Allow cupcakes to cool and frost with vanilla frosting.
6. Garnish with a slice of fresh strawberry.
*Excerpted from “Make it Paleo: Over 200 Grain Free Recipes For Any Occasion” by Bill Stanley & Hayley Mason
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