Strawberry Basil Cupcakes

Ingredients

• 1/4 cup coconut flour
• 3 eggs
• 1/8 tsp sea salt
• 1/8 tsp baking soda
• 1/4 cup coconut oil, melted
• 2 tbls raw honey
• 1/2 tbls vanilla extract
• 8 large basil leaves
• 1/2 cup organic strawberries, finely diced
Strawberry Whipped Cream
• 14 oz can coconut cream, pop in the freezer
• 2 tbls maple sugar
• 2 tbls tapioca powder
• 1 tsp vanilla extract

Directions

1. In a food processor or blender, combine coconut flour, salt and baking soda
2. Pulse in eggs, coconut oil, honey, vanilla and basil leaves. Stir in strawberries with a spatula.
3. Line a cupcake pan with 6 paper liners and grease with a little coconut oil. You can also use silicon baking cups or tin liners.
4. Scoop about ¼ cup into each liner.
5. Bake at 350° for 22-24 minutes. Remove from pan and cool for at least one hour.
6. For the frosting, remove coconut cream from freezer. Scoop hardened cream from the top of the can into a stand mixer or large bowl.
7. Add in maple sugar, tapioca powder and vanilla extract.
8. Beat on high for a couple minutes.
9. If the frosting isn’t setting up, you can place the bowl in the freezer for 15 minutes and then rewhip it.
10. Pipe onto cooled cupcakes. Enjoy immediately or wait to frost right before serving.