You may be noticing a trend in the recipes I have been sharing recently – wheat free. That is how I am titling them but they are also corn free. Those are two big allergies for me. Over the course of the last couple of years, we have searched out recipe sites and books that have wheat free and corn free options. More and more are coming up wheat free but they sub in things that are not really all that much better or create a funny texture. We try to stay away from rice flour since there is basically no nutrition to it and it is grainy in recipes.
Recently, my daughter wanted to make strawberry cupcakes for her birthday and her friend was coming who is allergic to wheat. She made her normal cupcakes but then helped me search for a recipe that was wheat free. We found one that worked pretty good and made some changes to it.
Our base recipe is found here.
When we got done with the recipe, it looked more like this:
- 1 cup coconut flour
- 1 cup almond meal
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 ounces cream cheese
- 3 eggs
- 1/2 cup almond milk
- 1 tablespoon strawberry extract (optional)
- 2 cups frozen strawberries, thawed and crushed (we ran them through the blender)
We just mixed all the wet ingredients together, except for the strawberries. We then added the dry. After it was well combined, we added the strawberries. Mix it and then put it in either greased muffin tins or cupcake papers and bake at 375 degrees for 25 – 35 minutes. When they are cooked, you can insert a toothpick and it will come out clean. Cool and then frost.
We did not use the frosting that is part of the original recipe. We had some strawberry frosting that Miss J used to frost half of them and the other half she left without.
These must be stored in the refrigerator since they have cream cheese in them and they are more moist than you expect from a cupcake. With the small amount of sugar and the healthy flours, these also make a yummy breakfast with a cup of hot tea. In fact, I have enjoyed them for breakfast quite often since we made these. They are really filling and stick with you for a while. Good things for breakfasts!
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