These cupcakes are an awesome thing to bake if you're looking for a cleaner sweet treat this time of year. Now listen, they aren't the prettiest, but they're also free of food-coloring and hydrogenated oils. Did you know that Red No. 3 is a known carcinogen?! So instead, I used beetroot powder to add a bit of red color. Don't go overboard on the beetroot powder unless you want your cupcakes and frosting to taste like beets! Also, remember to choose organic strawberries - they are #1 on the EWG's "Dirty Dozen" list for 2020.
Let me know what you think of this recipe!
Place both 10 oz. bags of frozen strawberries in a sauce pan with 2 Tbsp water over medium heat and bring to a boil. Then reduce heat and stir occasionally, as strawberries start to reduce and soften. This should take 20-30 minutes. When strawberries are done, place them in Vitamix and pulse for 30 seconds. Set blended strawberries aside.
Preheat oven to 350 degrees and line cupcake tins with liners.
Combine beetroot powder, almond flour, salt and baking soda and whisk together. Set aside.
In a separate bowl, combine eggs, honey, vanilla extract, coconut oil and 1/2 cup of blended strawberries. Use hand mixer to combine thoroughly.
Slowly add dry ingredients to wet, combining completely.
Pour the batter into cupcake liners. Bake 20 minutes. Once done, allow to cool thoroughly.
Take the coconut cream out of the fridge and open the can. The fat and water will have separated. Use a spoon to take the fat from the top; place 1/4 cup of the fat in a bowl. Combine 1 cup of coconut shortening and blend well with a hand mixer.
Add the rest of the blended strawberry mixture, monkfruit and beetroot powder and mix thoroughly with hand mixer. Note - when I made these cupcakes, I did not thoroughly blend my strawberries and did not strain the seeds out. You could certainly add this step for a smoother consistency!
Frost cupcakes and top with fresh, sliced strawberries, if desired.