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Wimbledon Strawberry and Cashew Cream Cupcakes

Preparation Time
20 minutes plus overnight soaking for the cashews

Cooking Time
15 minutes

Serves
Makes 10 - 12 mini cupcakes

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


Ingredients

  • 60g Lucy Bee Coconut Sugar
  • 40g Lucy Bee Coconut Oil, melted
  • 3 eggs
  • 2 tsp. vanilla extract
  • 175g gluten free self-raising flour
  • 1 tsp. gluten free baking powder
  • 100g strawberries, chop half for the cakes
  • FOR THE FROSTING:
  • 125g cashews, soaked overnight
  • 1 tbsp. lucuma powder
  • 2 tbsp. icing sugar
  • 2 tbsp. Lucy Bee Coconut Milk

Method

  1. Preheat the oven to 170C, 325F, gas mark 3 and grease a silicon cupcake holder or alternatively use cupcake cases.
  2. In a bowl, mix the Lucy Bee Coconut Sugar, Lucy Bee Coconut Oil, eggs and 1 tsp. vanilla extract until combined. Fold in the flour and baking powder then carefully stir in the chopped strawberries.
  3. Divide the mixture between the cupcake cases and bake in the center of the oven for 15 minutes or until the cakes are lightly golden and should have a nice rise to them. To test a cake, insert a skewer or toothpick into the center and if it comes out clean the cake is ready. Allow the cakes to cool in the tin for 10 minutes then turn out and let them cool completely on a wire rack.
  4. FOR THE FROSTING:
  5. In a food processor, blitz the soaked cashews, lucuma powder, icing sugar, Lucy Bee Coconut Milk and the remaining vanilla extract, until smooth. Taste and add more icing sugar in necessary. Pipe or spread over the cupcakes and top with a fresh strawberry.

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