Which, is why I present to you a deliciously healthy, refreshing treat for 4th of July.
Paleo (which means it's grain free, dairy free, gluten free, vegan) Strawberry Shortcake Cupcakes! YAY!
So, I kind of had trouble with this because of a brain fart, but I'll tell you what to do so it's
A-MAZING.
***Cupcakes***
1 cup vegan milk (I used coconut, you can use almond, or soy)
1 tsp apple cider vinegar
1 and 1/4 cups coconut flour (or almond flour)
1.5 Tbsp arrowroot powder (that's 1 tablespoon PLUS 1 and a half teaspoons because 3 t= 1 T)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup Earth Balance, softened (vegan butter) or 1/3 cup canola oil
3/4 cup sugar (I used blonde coconut sugar...it is SOO good because believe me I was skeptical)
2 teaspoons vanilla extract
(Recipe says it makes 10 cupcakes, I made 18)
Now, let me stop here and say this: The cupcake batter (if you use the substitutes I used) is not like the normal cupcake batter. There are no eggs in this recipe so it's not runny. This isn't a 'pretty cupcake' like all the other cupcakes I've made. When I finished mixing the flour and milk into the creamed sugar I thought I was going to get THE driest cupcakes ever. Just the opposite. These melt in your mouth. They're so good. They're light and flavorful, but the flavor isn't too much.
***Whipped Cream***
1 (13.5 ounce) can of full-fat unsweetened coconut milk (usually found in the Asian foods section in the grocery store, believe me I went to my usual store twice, then to another before I figured it out.)
2 teaspoons powdered sugar (I put coconut sugar in my blender and powdered it and this makes the whipped cream tan...perfectly normal just not what you're used to)
1 teaspoon vanilla extract
1 cup strawberries diced and hulled
1. Put the can of coconut milk in the refrigerator for a few hours, overnight is best.
2. Preheat oven to 350ยบ F and grease or put paper liners in a cupcake pan.
3. In a measuring cup, combine milk with the vinegar and let sit for at least 5 minutes to allow it to curdle.
4. In a large bowl, sift together the flour, arrowroot powder, baking soda and baking powder.
5. Take a separate large bowl and cream together the butter and sugar with a hand mixer for approximately one minute. Add the vanilla extract and beat until it's combined thoroughly.
6.Then, alternate adding small amounts of the milk and flour while stopping to scrape the sides of the bowl with a spatula in between mixing. Be careful not to over-mix the batter.
7. Once all the ingredients are combine completely, fill the cupcake liners about 2/3 of the way full.
8. Bake for 20-22 minutes and let cool.
9. To make the whipped cream topping, take the can of coconut milk from the fridge and turn the can upside down.
10. After opening with a can opener, drain any liquid that was on top. You should still have a bit of cream on the bottom. Put this cream into a large mixing bowl and beat with mixer on high until whipped cream texture has formed.
11. Add powdered sugar along with vanilla extract and beat well.
12. Top cupcakes with whipped cream, top with diced strawberries.
Now, I'll tell you how I messed up. I couldn't find the canned milk until today. It didn't sit long enough and I misread my amount of sugar (re-read the sugar from the cupcakes). Otherwise I'd show you my beautifully topped cupcakes. I'll go get another can of milk, save a cupcake, redo and add a picture later. Until then, here's just the cake:
Kind of has a streusel look? But, it's SOOO good. Doesn't taste like coconut at all (which is good because I hate coconut...I'm weird, I know.)
Stay tuned...more pictures to come for these with proper paleo whip on top.
Also, stay tuned for me delving into finding the reasons why I'm overweight.
Who knows, maybe it will be cathartic. Maybe I'll have a breakthrough.
See you then. Same bat channel.
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