grain free strawberry vanilla cupcakes with honey meringue frosting
these vanilla flavoured cupcakes are punctuated with pieces of strawberry and topped with a deliciously-sweet honey meringue frosting.
Servings: 10 -11 cupcakes
Ingredients
strawberry vanilla cupcakes
- 3/4 cup coconut flour
- 3/4 cup honey
- 3/4 cup diced strawberries
- 2 tsp pure vanilla extract
- 2 tsp apple cider vinegar
- 1 tsp baking soda
- 4 eggs
honey meringue frosting
- 2 egg whites
- 1/3 cup honey
- 1 tsp pure vanilla extract
- 1/2 tsp lemon juice
- 1/2 cup strawberries + 1 tbsp honey
Instructions
strawberry vanilla cupcakes
- in a food processor or a bowl, mix your dry ingredients.
- add in your wet ingredients, ending with the eggs and combine well.
- fold in your strawberries.
- allow the coconut flour to absorb the ingredients, letting it sit for five minutes or so. then pour the batter into parchment paper-cups in a muffin tray.
- bake the cupcakes at 350 for 30-35 minutes. makes approx 10-11 cupcakes.
- remove from oven and allow to cool before removing from tray and icing.
honey meringue frosting
- start by preparing your strawberry jam mixture, place strawberries and 1 tbsp honey in a saucepan over medium heat, and allow the strawberries to bubble.
- once bubbling, reduce heat and simmer for 30 mins, stirring occasionally.
- once thickened, remove from saucepan and place in small bowl. now, you'll heat the honey to add to the egg whites. place the honey in the same saucepan (no need to clean).
- heat the honey over medium-low heat, for 10 mins or so until it begins to simmer. allow to simmer for five minutes or so, totalling 15 mins approx or until it reaches an internal temp of 240 F.
- as the honey warms (i usually wait a good five mins or so), using a stand mixer, start whipping your egg whites with the lemon juice and vanilla extract.
- once honey is done simmering, slowly pour the hot honey into the stand mixer bowl, continuing to whisk with the egg whites. you’ll want to mix for 10 minutes or longer depending your mixer, until the egg whites become fluffy and form stiff peaks.
- once you’ve whipped the meringue frosting into stiff peaks, remove the bowl from the stand and fold in the strawberry jam you set aside.
- once the cupcakes have cooled and are ready to be frosted, use a knife or a piping bag if you prefer, to frost the cupcakes, piling the meringue on top of each one generously. these cupcakes are best served fresh! you can store in the fridge as well for a few hours before serving. they will last a couple of days in the fridge.
- pro tip: if you have leftover meringue, feel free to bake it in the oven for some meringue cookies. bake at 225 for an hour and turn off oven and allow to rest for an hour, if you do!