Directions for Baking the Cupkins

1. Preheat oven to 350°F.
2. Line cupcake pan(s) with 12 cupcake liners or thoroughly grease cupcake pan(s) for 12 cupcakes.
3. Mix dry ingredients.
4. Mix all of the wet ingredients, except for the eggs, in a blender.
5. Whisk eggs into the rest of the wet ingredients (not in the blender).
6. Stir wet and dry ingredients together until all the lumpies are out.
7. Pour into prepared cupcake pan, dividing batter evenly amongst 12 cupcakes.
8. Bake for 18-20 minutes or until a toothpick comes out clean.

Directions for the Frosting

1. Fluff coconut oil together with a splash of vanilla, a tiny dash of salt, and a few drops of liquid stevia (sweeten to taste).
2. Spread thinly onto cooled cupkins.
3. Garnish with crushed freeze dried strawberries.

Notes

• 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.