We like to celebrate birthdays and these strawberry cupcakes were delicious! Can you guess how old our birthday girl is?
1/4 cup chopped pecans
1/2 cup grated carrots
1/2 cup sliced strawberries
1/4 cup unsweetened coconut
2 cups almond flour
1/2 tsp sea salt
1 tsp baking soda
1/2 cup honey
1/2 cup coconut oil
1/2 cup cashew cream (soaked cashews blended with maple syrup)
Begin by prepping the first 3 ingredients. It's important to emphasize to keep both hands on the handle when instructing children to use a crinkle knife - these guys are doing great!
Crack and whisk the eggs and mix with the other wet ingredients. It's incredible to see the skill and confidence the kids have now with regular cooking classes. I didn't crack eggs with such bravado until I was in my 30's!
Combine wet and dry ingredients with the carrots and pecans. The secret to a fluffy cupcake is to very gently mix the ingredients until just blended.
Grease the muffin pan with coconut oil and add spoonfuls of the mix to the pan. Bake at 350 degrees for 10 to 12 minutes. Allow to cool then top with cashew cream and strawberries.
Sing 'Happy Birthday' together and enjoy with your friends!