Baked Goods Cassava Flour Coconut Milk Desserts

Chocolate Cassava Flour Strawberry Cupcakes

Healthy Chocolate Cassava Flour Strawberry Cupcakes
These healthy chocolate strawberry cupcakes are made gluten free and dairy free with Let’s Do Organic  Cassava Flour by @peanutbutterpluschocolate
These amazing cupcakes are filled with with dairy free strawberry buttercream and topped with decadent chocolate ganache.
 
The secret ingredient to these cupcakes is Let’s Do Organic Cassava Flour, the perfect 1:1 grain-free flour substitute.
Slice these babies open and you will have a beautiful dairy-free strawberry buttercream.
Top with a generous chocolate ganache.
Add heart sprinkles to the top of your beautiful cupcakes or top with strawberries! And enjoy! Happy Valentine’s Day!

 

Prep Time25 mins
Cook Time22 mins
Total Time47 min
Servings: 12
Ingredients

cupcakes

  • 1 1/2 cups almond flour
  • 1/2 cup Let’s Do Organic Cassava Flour
  • 1/2 cup cane sugar or granulated sweetener of choice
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • eggs room temperature
  • 2 tbsp coconut oil melted
  • 1/2 cup almond milk or plant based milk room temperature

frosting (filling)

  • 1/4 cup vegan butter
  • 2-3 cups powdered sugar
  • 3 tbsp almond milk
  • 3/4 cup powdered freeze dried strawberries freeze dried strawberries blended up

chocolate ganache

  • 4 oz chopped dark chocolate dairy free
  • 1/2 cup Native Forest Coconut Milk

toppings

  • sprinkles
  • strawberries
Instructions
  1. Preheat the oven to 350 F and prepare a cupcake pan with 12 liners and set it aside. Place the flours, sugar, cocoa power, baking soda and salt into a mixing bowl and stir until combined and then it set aside.
  2. In the bowl of a stand alone mixer (or a large mixing bowl), beat the eggs, coconut oil, almond milk and vanilla until combined. Add in the dry ingredients and mix until a batter forms. Distribute the batter between the cupcake liners and bake the cupcakes for 19-22 minutes and toothpick comes out clean. Don’t overbake them or they will end up dry.
  3. While the cupcakes are cooling, place the vegan butter into a mixing bowl and use a handheld mixer to beat the butter for 1 minute and fluffy. Add in the powdered sugar and milk and then beat until combined. Add in the powdered freeze dried strawberries and continue mixing until well blended. Transfer the frosting to a piping bag.
  4. Use a knife to cut a hole from the top of the cupcake at an angle so the piece you cut is the shape of a cone. Cut the tip off of the cone peice and fill the hole with frosting. Place the cupcake piece back on top of the frosting. Repeat this process with all of the cupcakes.
  5. Place the chopped chocolate into a heat proof bowl and set it aside. Place the coconut milk into a small pot over medium-high heat. Bring the milk to a boil and then pour it over the chocolate. Let it stand for 5 minutes before stirring the chocolate and milk together until smooth. Let the chocolate ganache cool for 5 minutes. Dip each cupcake in the chocolate. Let them cool for 5 minutes and then dip them again. Top the cupcakes with sprinkles or sliced strawberries.

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