Strawberry Shortcake Cupcakes

By court15smith

Ingredients

• 1/2 cup Coconut Flour
• 1/2 cup Maple Syrup, Grade B
• 1/2 cup Palm Oil Shortening, Organic
• 1/2 Tbsp Pure Vanilla Extract
• 1/2 tsp Salt
• 1/4 tsp Baking Soda
• 3/4 cup Strawberries, diced
• 6 Eggs, Pastured

Preparation

Step 1

Preheat oven to bake at 350°F.
In a large mixing bowl, blend coconut flour, eggs, palm shortening, maple syrup, vanilla, salt, and baking soda with a hand mixer.
Stir in diced strawberries.
Place muffin papers into the tray.
Fill each muffin cup with 1/4 cup batter.
Bake at 350°F for 35 minutes.
Allow shortcakes to cool, and frost with vanilla frosting.
Garnish with a slice of fresh strawberry.