They are perfect for a Valentine’s treat as the half strawberries look like hearts.
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 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. It is slowly digested and helps to keep energy and blood sugars balanced for longer.
Prep Time – 10 minutes
Cook Time – 12 minutes
110 grams Butter or dairy-free spread such as Biona or Suma
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, or vanilla essence
1 tablespoon of Raw Balkan Black Locust runny honey
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 smooth 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.