Gluten free, Grain free, Refined-Sugar free, Lactose free, Yeast free, All Natural cuisine!
"By altering the nutrition we take in, we can effect the constitution of our intestinal flora, and bring it back into balance, healing our digestive tracts and restoring proper absorption."
Read more about it at

Saturday, October 13, 2012

Strawberry Shortcake Cupcakes

These are another amazing recipe from one of my favorite blogs I just made them and they are delicious. The frosting with the little bits of strawberry in it is great! Like a strawberry marshmallow flavor, really yummy. Another 5 star recipe review from me :) I added a little bit more strawberry. These SCD Strawberry Shortcake Cupcakes are Gluten-free, Grain Free, Yeast Free, Lactose Free, refined sugar free, and sweetened with honey.

Makes 1 dozen Cupcakes

2 1/2 Cups Almond Meal
3/4 Tbsp Baking Soda
1/4 tsp Salt
2/3 Cup Honey
1/3 Cup Coconut Oil, melted
4 large Eggs, room temperature
1 Tbsp Lemon Juice
2 tsp Vanilla Extract
1/2 tsp Lemon Zest
3/4 Cup finely chopped Strawberries

Preheat Oven to 325*
Line a muffin tin with baking cups.
Combine the Honey, Coconut Oil, Eggs, Lemon Juice, Vanilla, and Lemon Zest.
Mix or blend for about 20 seconds until frothy.
Add the dry ingredients. The batter should be very smooth with no clumps.
Gently, fold the chopped Strawberries into the batter.
Spoon mixture into the muffin tins about 3/4 of the way full.
Bake for 16-25 minutes, or until a toothpick comes out clean in the center.
Let cupcakes cool before frosting.


2 Eggs Whites, room temperature
1/3 Cup Honey
1/4 tsp Lemon Juice or Vinegar
2 Tbsp pureed Strawberries

Bring Honey to a boil.
Beat Egg whites and Lemon Juice until stiff peaks form. (It will be frothy and stiff peaks will form when lifting the beater.)
With the beaters/mixer running, slowly add the hot Honey.
Gently fold in the Pureed Strawberries and spoon or pipe onto cupcakes.

No comments:

Post a Comment