Everyone loves the combination of strawberries and chocolate and this perfect combo is neatly put together and delivered to you in a scrumptious little cupcake. Gluten? Who needs that! You won’t even miss the stuff with each heavenly bite!
• Hands-On Time: 10 minutes
• Cook Time: 10 minutes
Serves 6
Strawberry Cupcakes
11/4 cups cassava flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch sea salt
1/2 teaspoon vanilla extract
1 teaspoon lime zest
3 tablespoons ghee, melted
2 large eggs
1/3 cup pure maple syrup
1/3 cup finely diced strawberries
1 cup water
Chocolate Ganache
31/2-ounce dark chocolate bar
1 teaspoon pure maple syrup
Pinch sea salt
1/2 cup unsweetened almond milk
2 teaspoons coconut palm shortening
1 In a large bowl, combine flour, baking powder, baking soda, and sea salt.
2 In a medium bowl, combine vanilla, lime zest, ghee, eggs, and syrup.
3 Pour wet ingredients from the medium bowl into the large bowl with dry ingredients. Gently combine ingredients. Do not overmix. Fold in strawberries. Spoon mixture into 6 lightly greased silicone cupcake liners.
4 Pour water into the Instant Pot® and insert trivet or steamer basket. Place cupcake liners on top. Lock lid. Press the Manual or Pressure Cook button and adjust time to 9 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
5 Remove cupcakes from pot and set aside to cool 5 minutes.
6 Once cupcakes have cooled, prepare ganache. In a small bowl, break up the chocolate bar into pieces. Add syrup and salt. Set aside. Add milk and shortening to a small saucepan and heat over medium. Bring to a rolling boil. Pour milk mixture over chocolate and whisk until smooth.
7 Dip tops of cupcakes in ganache and place on a cooling rack. Serve.