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    Strawberry Cupcakes with Simple Chocolate Frosting

    May 1, 2014 By Meagan 6 Comments

    Strawberry Cupcakes with Simple Chocolate Frosting

    If you've already looked at the ingredients, you may be wondering about the almond milk. In my pre-gluten intolerant bake-a-holic days, I found that whenever a boxed cake mix called for water, using almond milk in its place gave the cake an incredible texture! This is my first time trying this in a gluten free cake recipe and it worked out great.

    One of my friends gave me the idea for this recipe. She said I should make some sort of cake with coconut, strawberries, and chocolate. It just so happened that I was going to visit her for her birthday so I knew I had to make these for her!

    I had so much fun with her over the weekend. I got to do all sorts of girly girl stuff that I love but almost never do. Like doing our nails and going shopping for tons of clothes that I won't be able to fit in my closet (ok, it wasn't that bad but I could have lived without all the clothes). We watched Sinister which is definitely one of my favorite scary movies. Anything I enjoy a lot, I always say it's my favorite but I really mean it this time...I think. We had cupcakes for breakfast (or at least I did) and made my pineapple sauce on chicken breast for dinner one night.

    So I think I mentioned this in my last post but I always try to take my own food with me when I travel. Whatever I eat on the trip will make or break the next month and a half or so of my life (yes, I get sick for that long just from cross contamination of gluten and it sucks). So if I'm traveling and trying to enjoy myself, the last thing I need is to accidentally get glutened. I know some other people do this too, many whose reactions are much worse than mine so I figured I would list some of the meals and snacks I took with me that easily survived a 3 ½ hour car ride in my cooler. Just in case anybody needs some ideas.

     

    • Meals: Tuna salad, pumpkin curry tilapia, and apples with sunbutter (for breakfast). Canned vegetables for sides.
    • Snacks: Dark chocolate, kale chips, and beef jerky.
    • Non-edibles: Cooler with ice packs, paper plates, utensils, clean dish sponge, dish soap, can opener, apple slicer/corer, lunch bag (in case I'm going to be out and about for a while), one food storage container for storing leftovers, and a cutting board.

    Criticize me all you want for the ridiculous non-edibles list but it made me feel more comfortable and that's what matters. Being constantly worried or afraid of food while on vacation defeats the purpose! I'm going to enjoy myself and relax during my time off, even if that means a little extra prep-work.

     

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    Recipe

    Strawberry Cupcakes with Simple Chocolate Frosting

    Strawberry Cupcakes with Simple Chocolate Frosting

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Prep Time: 15 mins
    • Cook Time: 30 mins
    • Total Time: 45 mins
    • Yield: 12 cupcakes 1x
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    Description

    Ultra soft paleo strawberry cupcakes made from almond and coconut flours topped with a simple chocolate coconut butter frosting.


    Ingredients

    • ¾ C coconut butter
    • ⅓ C mini chocolate chips (I used Enjoy Life brand)
    • 1 C almond flour
    • ½ C coconut flour
    • 4 eggs
    • ⅓ C coconut oil, melted
    • ⅓ C honey
    • ⅔ C unsweetened almond milk
    • 6 whole strawberries
    • 1 tsp vanilla extract
    • ½ tsp baking soda
    • ½ tsp baking powder
    • pinch of salt

    Instructions

    1. Preheat oven to 350°F.
    2. Using a stand mixer or hand mixer, combine eggs, melted coconut oil, honey, almond milk, and vanilla.
    3. In a separate bowl, sift together almond flour, coconut flour, baking soda, baking powder, and salt.
    4. Slowly add your dry ingredient mixture to the wet ingredient mixture while mixing on a low setting. Continue to mix until well-combined. It will be thick!
    5. Remove strawberry tops and roughly dice your strawberries. Mix these into the cake batter by hand.
    6. Line a cupcake pan with 12 paper baking cups. Evenly distribute the mixture between these cups and gently level the tops with your finger so they are flat. Bake about 25 minutes or until a toothpick inserted into the middle comes out clean then allow to cool completely.
    7. When the cupcakes are cool, make your frosting. In a microwave safe container, microwave chocolate chips on high, stirring every 20-30 seconds. Once they are completely melted, stir in your coconut butter until everything is smooth and well combined. If your coconut butter isn’t already soft from measuring it out, you may need to microwave it a little bit to make mixing easier.
    8. Spoon the frosting onto the top of the cupcakes (I leveled my cupcakes for an even-coating).

    Notes

    This frosting will be solid but soft at room temperature but these cupcakes will keep longer if stored in the fridge. I recommend pulling them out of the fridge and bringing to room temperature when you are ready to eat them. Although, I kind of liked the frosting better chilled. It’s up to you!

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

     

    « Pumpkin Curry Tilapia
    Fish Sticks with Tartar Sauce »

    Reader Interactions

    Comments

    1. tbrunig

      May 01, 2014 at 9:32 pm

      I think a dozen of those would go perfectly with a Mother's Day dinner I know you will be attending. Hint hint.

      Reply
      • Meagan

        May 02, 2014 at 5:17 am

        Hmmm.... you might be right about that

        Reply
    2. Rxb71680

      May 01, 2014 at 10:23 pm

      These look great! Plus they match your cover photo strawberry ;) sounds like you and Darcie had a good time

      Reply
    3. Darcie Jones

      May 01, 2014 at 11:20 pm

      They were delicious!!!! Great minds think alike

      Reply
      • Meagan

        May 02, 2014 at 5:17 am

        So glad you liked them!

        Reply
    4. Holly Lyford

      June 01, 2014 at 3:30 am

      MUST.TRY.ASAP

      Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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What did the lumberjack wear to work on casual Friday?
His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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The recipe is at the link in my profile
👉@eatsomethingdelicious
Thanks for chopping by 👋
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#glutenfree #dairyfree #dessert #foodallergies #celiac #glutenintolerant #eatsomethingdelicious #cakedecorating #foodbloggerpro #cake
    Big news: I cleaned my house the other day 😅 Bu Big news: I cleaned my house the other day 😅 But seriously, it’s amazing how much having a clean space can help. My energy levels are completely uncalled for considering we’re well beyond a month of Erika barely sleeping at night and at least one family member dealing with a cold. I’m so tired of snot 😩 And being responsible for 3 peoples noses. We’re trying to graduate one nose to self-care but apparently the art of nose blowing takes a lot more boxes of tissues to master. We’ll get there.
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Ok enough gross stuff. My finally clean again space has made me so much more focused and motivated to get things done. I’ve burned through most of my work to-do list and made it to the fun stuff that I don’t have to do but just want to. And since I was at that point, I decided to do something for myself by working on my blog. And I went a little overboard by working on 5 blog posts at once. I probably won’t get through them all but I have 3 ready so far.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
👉@eatsomethingdelicious
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #30minutemeals #foodallergies #foodbloggerpro #glutenintolerant
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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