1/2 cup organic coconut flour, sifted
1/4 cup arrowroot (tapioca flour), sifted
4 organic eggs
1/4 cup organic honey
3 tablespoons coconut oil
1 cup full fat organic coconut cream
1/2 teaspoon concentrated natural vanilla extract
pinch of salt
1 teaspoon baking powder
strawberry jam*
1 punnet of organic strawberries (250 grams or approximately 1 heaped cup of chopped strawberries)
2 tablespoons chia seeds
1 tablespoon organic honey
Place the ingredients into blender or food processor and blend until smooth and well combined. Pour / spoon the mixture into a container and place in the fridge to thicken.
‘cream’*
1 cup organic raw macadamias
1/2 teaspoon concentrated natural vanilla extract
pinch of salt
Place the ingredients into your blender or food processor and blend at high speed until you have a lovely, smooth macadamia butter. You can leave this at room temperature as it can be easier to work with when assembling the cupcakes.
Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.
Line nine holes of a standard muffin tray with cupcake cases.
In a medium sized bowl beat together your honey and coconut oil. Add in the eggs, coconut cream and vanilla. Add the flours and when smooth and well combined gently add the salt and baking powder.
Spoon the mixture evenly into your nine cases.
Bake for 25 minutes.
Allow to cool slightly before moving from the tray to a cooling rack.
Leave the cakes to cool completely before using a small, sharp knife to remove the tops of the cupcakes and create a small indent in the cake. Fill the cake with a teaspoon of jam and a teaspoon of ‘cream’ (macadamia butter). Gently place the cupcake ’lid’ back on top.
Eat and enjoy!!!
