Ingredients
- One entire can full fat coconut milk or dairy free milk of choice(400ml)
- ½ cup honey (125g)
- 4 eggs
- 2 teaspoons vanilla extract
- ½ cup coconut flour (75g)
- ¼ cup almond flour (28g)
- 2 teaspoons baking powder
- ¾ cup unsweetened cocoa powder (84g)
- 1 cup butter, room temperature
- 10 tablespoons honey
- 1 cup freeze dried strawberries, about 5-6 tablespoons when ground into a powder
Recipe Description
Easy paleo chocolate cupcakes with a dye free strawberry buttercream made with freeze dried strawberries. All you need is one bowl and an electric mixer. Just 10 minutes of prep work and about 15 minutes in the oven and you’re well on your way to perfectly moist and fluffy paleo chocolate cupcakes. Instead of using red food dye to get that soft, pink color this recipes uses blended up freeze dried strawberries. Just measure out a cup and blend it up until the freeze dried berries turn into a powder. Easy.
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