Strawberry Cream Cupcakes
1/4 cup (28g) coconut flour
1/4 cup (56g) butter melted
1/4 cup (52g) erythritol (or other sugar substitute)
3 tablespoons coconut milk
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
6 whole strawberries
1/4 cup (30g) whipping/heavy cream
Pre-heat the oven to 200C/400F degrees.
Blend the butter, eggs, erythritol, vanilla essence and coconut milk.
Add the coconut flour, baking powder and salt. Whisk until the batter is smooth
Pour the batter into cupcake cups.
Bake for 20 minutes until firm.
Remove from the oven and allow to cool.
Cup a small hole out of the middle of each cupcake.
Place a strawberry, upright into the hole.
Whip the cream and cover the strawberry with it.
Eat and enjoy!