almost a cupcake, not quite a muffin
Before I officially named these stevia sweetened, silky smooth strawberry cupkins, I took them to a gathering and told everyone they were archerfriendly strawberry cupcakes. “I’d like them better if I didn’t think ‘cupcake’ before I bit into one,” said my hippie friend after sampling one.
This is the tension I tussle with when I designate an archerfriendly food with a name that’s associated with throat-coating sweetness. I had the same problem when I made archerfriendly brownies in college. I do not mean to condemn the cupcake, but it’s not something we should be eating regularly. Yes, I have had archerfriendly cupcakes (“archerfriendly” but with lots of sugar on top), mainly from Flying Apron, and the frosting makes my throat feel as though I just swallowed a liquid lollipop. But I don’t deny that the cupcakes at Flying Apron are DELICIOUS (especially their cardamom chai cupcakes).
When you don’t eat sugar regularly, it doesn’t take much for a food to taste sweet. Besides, I think we need to re-program our brains into liking things with less sugar (or no sugar for that matter). It’s just better for us that way.
If you like to eat Betty Crocker cupcakes, than these will be an archerfriendly adventure for you (meaning you might not like them). If you don’t eat sugar, I trust that you will enjoy these Strawberry Cupkins as a delightful treat. I really wanted to make a “cupcake” that was purely stevia sweetened, so here you have it (well it also has strawberries, do they count?). You can add a tablespoon or two of honey if you prefer them a tad sweeter.
Makes 12 Cupkins
- 1.5 cups quinoa flour (~222g)
- 1 tsp baking soda
- 1/8 tsp salt
- 1/8 tsp stevia
- 1 pound fresh strawberries (or ~ 3 cups frozen strawberries)
- 1/4 cup full fat coconut milk
- 1/3 cup coconut oil
- 2 tsp vanilla extract
- 1 Tbsp lemon juice
- 3 eggs
- coconut oil
- liquid stevia
- freeze dried strawberries, crushed
Directions for Baking the Cupkins
- Preheat oven to 350°F.
- Line cupcake pan(s) with 12 cupcake liners or thoroughly grease cupcake pan(s) for 12 cupcakes.
- Mix dry ingredients.
- Mix all of the wet ingredients, except for the eggs, in a blender.
- Whisk eggs into the rest of the wet ingredients (not in the blender).
- Stir wet and dry ingredients together until all the lumpies are out.
- Pour into prepared cupcake pan, dividing batter evenly amongst 12 cupcakes.
- Bake for 18-20 minutes or until a toothpick comes out clean.
Directions for the Frosting
- Fluff coconut oil together with a splash of vanilla, a tiny dash of salt, and a few drops of liquid stevia (sweeten to taste).
- Spread thinly onto cooled cupkins.
- Garnish with crushed freeze dried strawberries.
- If you eat stevia regularly, you may need 1/4 tsp stevia instead of 1/8 teaspoon stevia in the cupkin batter.
- Works wonderfully for both fresh and frozen strawberries.
- Remember to use organic strawberries, due to the high pesticide content of conventionally grown strawberries.
- If you want them to taste sweeter, add a tablespoon or two of honey to the wet ingredients.