These cute little Strawberry Vanilla Cupcakes are so pretty and also taste totally delicious! They are a perfect healthy sweet treat for a lunch-box or an after-school snack and will help to curb any after-school HANGRY (hungry and angry!) moments. These healthy cupcakes are naturally gluten-free made from 50:50 sorghum flour and brown-rice flour and can easily be made dairy free if you swap the butter for an organic dairy-free spread.
Sorghum is the most wonderful and versatile gluten-free flour with a lovely adaptable mild flavour. Sorghum is a grass grown in Africa and Australia and has been cultivated for over 5,000 years old. It is highly nutritious and is the fifth most important cereal crop grown in the world. As well as being full of fibre, Sorghum is packed with lots of B vitamins, iron and antioxidants. It is seen as an anti-inflammatory grain, so it is good for any health conditions stemming from inflammation (almost all medical conditions are due to chronic inflammation!). It is slowly digested and helps to keep energy and blood sugars balanced for longer. Sorghum is an all round kitchen hero in our household and it is worth taking a trip to your health food shop to buy a packet. You can easily order Sorghum, Brown Rice Flour and Coconut Palm Sugar online from Goodness DIrect, Healthy Supplies or Amazon.
- 110 grams Butter or dairy-free spread such as Biona or Suma
- 2 Eggs
- 55 grams Sorghum Flour
- 55 grams Brown Rice Flour
- 1 teaspoon Baking Powder
- 75 grams Coconut Palm Sugar
- 1/4 teaspoon Vanilla Powder We love Ndali, you can also use vanilla essence
- 15 grams Honey Runny honey is best here. This is about a tablespoon.
- 100 grams Strawberries
- Set your oven to a 180 degree heat.
- Gently melt the butter in small saucepan on your hob.
- Whisk the eggs with an electric mixer until frothy and thick.
- Add the coconut palm sugar, honey and vanilla to the egg and whisk until combined.
- Fold in the flour, baking powder and melted butter gently until all the ingredients are combined and you have a smoothe batter.
- Hull the strawberries and leave four or five strawberries aside to slice and use as decoration. Blend the rest of the strawberries in a high speed blender into a pulp and fold into the batter gently so that you get a lovely strawberry and cream marbled effect.
- Place paper muffin cases into the holes of a 12 hole muffin tin and spoon the mixture into each muffin case to about two thirds full.
- Pop a slice of strawberry in the middle and on the top of each muffin.
- Cook for 12 minutes in a 180 degree oven until slightly golden brown on top.
Hello there, do you use muffin cases/trays for these or cupcake cases/trays?
Many thanks
Kirstie Lloyd
You can use either paper cups, silicone cup cake holders or a greased muffin tray. I hope this helps. Lucinda
Hi. What could I replace the sorghum flour with as Felicity can’t tolerate sorghum? Thank you. Jenny.
Hi Jenny. Millet flour might work well here for your daughter and replaces sorghum quite nicely in baking. I hope this helps. Many thanks Lucinda