My friend’s birthday is next weekend and I am in charge of the cake. I was a little anxious because I had not yet perfected dairy free frosting. Well, I perfected it last night and it is amazing! I decided to go with a strawberry frosting with a vanilla base. The strawberry frosting is made with the perfect blend of fresh strawberries. Plus, the cupcake literally melts in your mouth.
For the strawberry frosting:
1 cup palm shortening
½ cup raw honey
1 tablespoon vanilla
½ cup arrowroot powder
½ cup coconut flour
1 tablespoon coconut oil, melted
1/3 cup strawberries, blended until liquid in a blender
Mix all ingredients with a hand mixer until smooth and a frosting like consistency.
For the vanilla cupcake:
½ cup coconut milk
¼ coconut oil, melted
1 tablespoon vanilla extract
¼ cup pure maple syrup
¼ cup coconut sugar
2 cups almond flour
1/3 cup tapioca flour
Preheat the oven to 350.
Whisk together all ingredients until it is smooth.
Place muffin liners in cupcake mold.
Divide up the cake batter up amongst and fill each cupcake ¾ full.
Bake for 15 minutes or until the cupcake passes the fork trick.
Let cool for 30 minutes before frosting!
I like to sprinkle almond slivers and add a strawberry on top.