Strawberry Shortcake Bites

This month's Recipe Redux is celebrating 1 year of great recipes together, so we are doing healthy bite-sized desserts. And our favorite summer dessert is Strawberry Shortcake. So we made it healthier, using whole grain flour in these little honey-flavored cupcakes. And instead using whipped cream, we used whipped coconut milk. These are yummy!


Ingredients

Muffins

2 C whole wheat flour (we used spelt)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1/4 C strawberry puree
2 Tbsp coconut oil, softened
1 C coconut milk (or almond)
1 tsp vanilla
1/2 C honey
1 egg, beaten

Topping
1 can coconut milk
4 Tbsp powdered sugar
1 tsp vanilla
chopped strawberries



Directions (makes 24 mini muffins)
1. Chill coconut milk overnight in fridge.

2. Preheat oven to 350 degrees.
3. Grease muffin tin.
4. In a small bowl, mix together dry ingredients.
5. In a large bowl, whisk together wet ingredients.
6. Gradually mix dry ingredients into wet ingredients until just combined.
7. Spoon mixture into mini muffin tin. Bake for 10 minutes or until a toothpick inserted in the cetner comes out clean.
8. Transfer to a cooling rack when the muffins are still warm.
9. Whisk the coconut milk, powdered sugar, and vanilla together until it starts to thicken. It should already be thickened a bit from being in the fridge overnight. Some varieties might not thicken as well, so if you are having trouble getting it to thicken, you can add a little sure gel.
10. Spread the whipped coconut cream on the muffins after they have cooled. Put the chopped strawberries on top.
11. Serve.

 

These would make a great 4th of July treat!