These Easy Vanilla Strawberry Cupcakes are made with all-natural ingredients and can be whipped up in a flash for any special occasion or whenever you desire a sweet treat. They are super moist, with just the right amount of natural sweetness and a lovely strawberry jam filling. Simply put, these cupcakes are divine! They are also gluten-free, dairy-free and refined sugar-free!

With Valentine’s Day AND Pure Sprinkles’ 2nd Birthday just around the corner, I wanted to share a recipe close to my heart to celebrate these special occasions. Bringing together two of my favourite recipes, my Very Vanilla Cake and Simple Strawberry Sauce, that I shared with you last year for Pure Sprinkles 1st Birthday. Creating a whole new recipe that is something truly magical, with a flavour combination that is simply sublime.

I love the pairing of vanilla and strawberries. They are the perfect match. The sweet and slightly floral notes from the vanilla paired with sweet and slightly tart strawberries have a beautiful contrast of flavours yet meld together so seamlessly that it creates a flavour combination that makes your tastebuds smile.

It is also my go-to recipe for making treats for friends and family. I have made these cupcakes countless times and have always received praise for how yummy they are and how they can’t believe they are gluten-free. More proof in the pudding that gluten-free can be as tasty if not tastier than baking with regular flour or refined sugars. The best part is it’s healthier, and you can feel good about eating it.

So what’s to love about these Easy Vanilla Strawberry Cupcakes?

• Gluten-free

• Dairy-free

• Simple to make

• Natural wholesome ingredients

• Perfect for special occasions, birthdays, anniversaries, or parties!

I couldn’t resist decorating the cupcakes with some luscious Strawberry Buttercream. Its lovely soft pink hue ties in perfectly with Valentine’s Day and Pure Sprinkles’ Birthday! It was just too fitting and looked so pretty! I added some Strawberry Syrup (thanks to my Simple Strawberry Sauce) to the buttercream, which amped up the strawberry flavour. However, you can dress up these cupcakes any way you like with buttercream (as picturized), frosting, glaze, or whipped cream, or enjoy them just as they are!

I poured a lot of love into creating these cupcakes, and hope you enjoy them as much as I do!

Happy Valentine’s Day, lovely friends! & Happy 2^nd Birthday, Pure Sprinkles!!

Sprinkles recipe fun facts:

• COCONUT FLOUR – has high fibre content, is packed with nutrients and promotes good digestive health.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• HONEY – contains many healthy essential minerals such as sodium, potassium, calcium, and magnesium.

Let’s go and make some delicious Easy Vanilla Strawberry Cupcakes to celebrate these special occasions! 

Do you also love cupcakes? How did you enjoy these cupcakes? Let me know in the comments below. 

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Easy Vanilla Strawberry Cupcakes

These Easy Vanilla Strawberry Cupcakes are made with all-natural ingredients and are a breeze to make for any special occasion or any time you want a sweet treat. They are gluten-free, dairy-free and refined sugar-free!

Author Priscilla Sekaran

Ingredients

Ingredients

Easy Vanilla Strawberry Cupcakes

Dry

• ½ cup coconut flour
• ½ tsp baking soda
• pinch of sea salt

Wet

• 4 eggs
• ⅓ cup coconut oil, melted (room temperature)
• ½ cup liquid raw honey* (or maple syrup)
• ¼ cup almond milk (or any plant-based milk of choice)
• 1 tbsp pure vanilla extract

Decorations

• sprinkles (optional, highly recommended)

Equipment

• whisk
• 2 x 6 cavity muffin tin (or silicone molds)
• measuring spoons + cups
• small and large metal bowls
• baking cups
• metal spoons
• cooking spray (I used coconut oil cooking spray, but you can use any cooking spray of choice)
• toothpicks
• apple corer
• paring knife
• silicone spatula

Instructions

Preparation

• Line the muffin tin with baking cups and lightly spray the muffin tin with coconut oil. Set aside.

Vanilla Strawberry Cupcakes

• In a small bowl combine all dry ingredients, coconut flour, baking soda, sea salt, mix well. Set aside.
• In a large bowl add the wet ingredients, honey, almond milk, coconut oil, vanilla, and eggs. Whisk together until smooth. Slowly add the dry ingredients to the wet ingredients and whisk together until you have a nice smooth batter.
• Preheat oven to 350°F.
• Let the batter sit for 5 minutes. This is an important step; please do not skip it as it helps the cupcakes to rise and become more moist. Mix together one more time.
• Fill the muffin tin with batter, about 3/4 filled, approximately 2 tbsp of batter, and gently shake it so that the batter spreads evenly. Place in the oven to bake for 17-18 minutes or until golden brown. Be sure to do the toothpick test to make sure it is fully baked.
• Once done, allow the cupcakes to cool to room temperature, then transfer to a plate.

NOTE: This recipe uses my Simple Strawberry Sauce recipe as the filling for the cupcakes. So please hop over to the recipe here to get the full details and proceed with the next steps. If you don't want to add the filling, then skip over to the next section.

• How to add Strawberry Jam Filling
• APPLE CORER METHOD: Press the apple corer into the centre of the cupcake gently. Do not press hard, as you don't want to go too deep. Lightly twist as you pull the corer out. The center cupcake will lift up with the corer, leaving a lovely hole in your cupcake.
• PARING KNIFE METHOD: Carefully cut a hole in the middle of the cupcake. Do not press hard, as you don't want to go too deep. Remove the centre and set aside.
• Take a ¼ measuring spoon and gently press into the hole to make a nice, even hole to add the filling.
• Set aside the cake removed from the centre to seal the cupcake after adding the Strawberry Jam.
• Spoon a teaspoon of Strawberry Jam into the cupcakes and press down again with the measuring spoon to ensure it fills nicely. Then place the cake that we removed earlier and press it back into the hole to seal the cake.

Decorating

• You can decorate these cupcakes with buttercream, frosting, glaze, whipped cream, the choice is entirely yours! I highly recommend adding sprinkles as it really adds a fun element to the cupcakes and makes them look so pretty!

Notes

YIELDS 12 cupcakes

* Feel free to adjust the sweetness to your liking.

STORAGE: Stores in the fridge for a week in an air-tight container or in the freezer in a freezer-safe container or zip lock bag for up to a month.

If the cupcakes are decorated, they will keep up to 3-4 days in the fridge in an air-tight container or the freezer in a freezer-safe container or zip-lock bag for up to a month.

NOTE: These cupcakes don't rise as high as all-purpose flour-based cakes, but let me assure you they will give you the same satisfaction.

DECORATING: These cupcakes can be decorated in a multitude of ways, you can add buttercream frosting (as pictured), icing, glaze or whipped cream! The possibilities are endless. 

BATCH BAKING: Want more cupcakes? No problem! Just double up the recipe. 

Enjoy!

The post Easy Vanilla Strawberry Cupcakes {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.

Hello dear friends! 

This 3 ingredient Easy Raspberry Sauce can be made in a breeze, using fresh or frozen raspberries. It is super versatile, transforming a slew of desserts to next level, sweet treats. It features Chandler Honey’s Créme Brûlée Honey for some natural sweetness. It is also gluten-free, dairy-free, and refined sugar-free. 

I adore raspberries. I love how cute and adorable they look all red and fuzzy. Though don’t be deceived by their cuteness. They really pack a punch of flavour with their natural tartness, which I love! They are loaded with nutritional benefits, as it is part of the berry powerhouse family. The only downside is they tend to go bad FAST! So how can you use these tasty gems up quickly? This sauce is the answer! 

It is super easy to make and is the perfect way to enjoy your raspberries longer than you could if you kept them fresh. It’s extremely versatile too, so really what’s not to love with this sauce? Not convinced just yet? Check the list below with some of the endless ways you can use this sauce.

5 ways to use this Easy Raspberry Sauce

•  ICE CREAM: Looking to transform your ice cream? This raspberry sauce is the way to go. An added bonus it is made with a natural sweetness from the Chandler Honey’s Créme Brûlée Honey! This honey adds a lot of depth and flavour and compliments the raspberries’ tartness so well.

• DOUGHNUTS: This sauce was made for doughnuts. It works perfectly as added flavour and texture and does double time as a glaze too! Just like in my Vanilla and Raspberry Doughnuts!

• YOGURT: Elevate your yogurt by just adding a spoonful of this sauce. You’ve instantly got yourself an all-natural fruit yogurt, minus all the additives and sugar, from many store-bought yogurts. 

• CHEESECAKE: This sauce can really change your cheesecake game. Just add on top and, voila you have Raspberry Cheesecake! 

• PANCAKES: Looking to try something different than classic Maple Syrup or my Simple Blueberry Sauce? This Easy Raspberry Sauce is the ticket! 

Sprinkles recipe fun facts:

• RASPBERRIES – is jam-packed with antioxidants and vitamin C, which is great for your immune system.  
• LEMON JUICE – is immune-boosting and packed with vitamin C
• CHANDLER HONEY’S CRÉME BRÛLÉE HONEY – contains immune-boosting nutrients, antibacterial properties, beneficial enzymes, and minerals such as potassium, phosphorus, calcium, and zinc.

So how about we make ourselves some Easy Raspberry Sauce?

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Easy Raspberry Sauce Featuring Chandler Honey {gluten-free, refined sugar-free}

This Easy Raspberry Sauce is beaming with bright tart notes from the raspberries and perfectly balanced with the sweetness of Chandler Honey's Créme Brûlée Honey. The best part is that this super versatile sauce has only 3 ingredients and can be whipped up in minutes!

Author Priscilla Sekaran

Ingredients

Easy Raspberry Sauce

• 1 cup fresh raspberries (or frozen)
• ½ tbsp fresh lemon juice
• 2-3 tsp Chandler Honey Créme Brûlée Honey* (adjust to taste)

Equipment

• saucepan
• small bowl
• cutting board
• paring knife
• strainer (or fine sieve)
• lemon juicer (or can squeeze by hand)
• spoons

Instructions

Preparation

• Wash raspberries, drain and set aside. Wash, and juice the lemon. Set aside.

Easy Raspberry Sauce

• Heat saucepan on medium. Once heated, add lemon juice and Chandler Honey Créme Brûlée Honey until it dissolves.
• Once the lemon and honey mixture starts to bubble, add in the raspberries. Turn down the heat to medium-low and keep mixing to ensure it doesn’t burn. The mixture may froth a little, but it will settle.
• Cook for about 3 minutes if you using fresh raspberries. Once the mixture thickens, you will know it is done. If using frozen raspberries, cook for 5-6 minutes. Once done, remove it from the heat and let it cool to room temperature.
• Once cooled, you have yourself a glorious, Easy Raspberry Sauce! You can use it in a variety of ways such as topping for ice cream, yogurt, pancakes, parfaits plus so much more. If you want an Easy Raspberry Syrup, follow the next steps to do so.

Easy Raspberry Syrup

• Take your prepared Easy Raspberry Sauce and strain it with a fine-mesh sieve. Add the liquid back into the saucepan, and simmer on low for another 3-5 minutes or until it thickens to a syrup consistency.
• Be sure to stir constantly to avoid burning. You will notice the colour starts to deepen to a darker red. The sauce will become thick enough to slowly drip off your spoon, similar to caramel sauce. Cook until you reach the consistency you desire and remove from heat.
• Then your Easy Raspberry Syrup is done. Let it cool and enjoy! It’s perfect as a glaze for doughnuts, like my Vanilla and Raspberry Doughnuts, as well as cakes, or on top of ice cream. The possibilities are endless! Be sure not to throw away that precious pulp you strained from the Easy Raspberry Sauce! It can be used as Raspberry Pulp for things like filling for cakes, doughnuts (like my Vanilla and Raspberry Doughnuts), crumbles, or cheesecakes.
• If you want to skip preparing a cooked sauce, here’s a quick shortcut to some berry goodness!

Easy Raw Raspberry Sauce - Shortcut

• Mash the raspberries with a fork. Then strain the Raspberry Pulp through a fine sieve with a spoon. It takes time and patience but is well worth the effort. Reserve the Raspberry Pulp for items noted above and set the liquid raspberry 'juice' aside for things like creating a glaze, salad dressing, or even lemonade!

Notes

* Feel free to adjust the sweetness to your liking.

NOTE: Store in the fridge for a week in an air-tight glass container or jar.

Enjoy!

The post Easy Raspberry Sauce Featuring Chandler Honey {gluten-free, refined sugar-free} first appeared on Pure Sprinkles.

Happy 1^st Birthday, Pure Sprinkles!!

To celebrate this momentous milestone, I am sharing my most beloved recipe, my Very Vanilla Cake! This cake is super moist, spongy, and just so lovely! It is also gluten-free, dairy-free, and refined sugar-free! It is the first recipe I created and holds a special place in my heart. It is effortless to make and one you can whip up in no time.

I knew I wanted to save this recipe for a special occasion, and there could be no better day than today. I created this recipe when I first changed my diet nearly ten years ago. At that time, I had absolutely no clue about gluten-free baking. I was adjusting to my new food lifestyle, having to give up many of the sweets I had always loved, but I was determined to find a way to enjoy them in a new way.

I found different gluten-free recipes and tried many out, but none seemed to be quite what I was looking for, so I decided to try my hand at creating my own. After a bit of experimentation, this Very Vanilla Cake recipe was born. It is my go-to recipe even today and my absolute favourite. 

I love how it’s my tried and true recipe that I have made a million times. I’ve made it for friends and family, who might I add, absolutely love it! Many of them had never tried gluten-free baked treats before and said that it was one of the best cakes they had ever had. Many didn’t even realize it was gluten-free until I told them! So I think that is very telling in itself, wouldn’t you say?

So what’s to love about this Very Vanilla Cake?

• Gluten-free

• Dairy-free

• Super easy to make

• Uses wholesome ingredients

• No processed flours or refined sugar

Now I would be remiss if I did not acknowledge today is also Valentine’s Day! So I had to create a twist for Valentine’s Day to tie both special occasions together. I have a simple and super lovely Strawberry Sauce recipe for you that you can pair with this cake to take it to a whole other world. I have taken a bit of the sauce and added it to the buttercream, which added a nice fruity infusion to the frosting. 

This cake is perfect for serving on any special occasion, whether it’s birthdays, anniversaries, or anything you want really!

Sprinkles recipe fun facts:

• COCONUT FLOUR – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• HONEY – contains many healthy essential minerals such as sodium, potassium, calcium, and magnesium.

Think it’s time to make us some delicious Very Vanilla Cake to celebrate this very special day!

Happy 1^st Birthday, Pure Sprinkles!!

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Very Vanilla Cake

This sweet and delectable gluten-free Very Vanilla Cake is easy to whip up for any special occasion.

Author Priscilla Sekaran

Ingredients

Ingredients

Very Vanilla Cake

Dry

• ½ cup coconut flour
• ½ tsp baking soda
• ¼ tsp sea salt

Wet

• 4  eggs
• ⅓ cup coconut oil, melted (room temperature)
• ½ cup liquid raw honey* (or maple syrup)
• 2 tbsp almond milk (or any milk of choice)
• 1 tbsp pure vanilla extract (or vanilla paste)

Equipment

• 6" cake pan (or two mini 3" cake pans)
• whisk
• measuring spoons + cups
• small and large metal bowls (or heavy-set glass bowls)
• silicone spatula
• metal spoons
• parchment paper
• cooking spray (I used coconut oil cooking spray, but you can use any cooking spray of choice)
• wire rack

Instructions

Preparation

• Line the cake pan with parchment paper at the bottom so it is easy to remove and lightly oil the pan with coconut oil. Set aside.

Very Vanilla Cake

• In a small bowl combine all dry ingredients, coconut flour, baking soda, sea salt, mix well. Set aside.
• In a large bowl add the wet ingredients, honey, almond milk, coconut oil, vanilla, and eggs. whisk together until smooth. Slowly add the dry ingredients and whisk together until you have a nice smooth batter.
• Let the batter sit for 5 minutes. This is an important step; please do not skip as it helps the cake to rise and become more moist. Then mix together one more time.
• Preheat oven to 350°F.
• Fill the cake pan with batter, and gently shake it so that the batter spreads evenly. Place in the oven to bake for 30-35 minutes, or until golden brown. Be sure to do the toothpick test to make sure it is fully baked.
• Once done, cool the cake until it comes to room temperature, then transfer to a wire rack. Then it is time to frost or glaze our delectable cake! Once decorated the cake is ready to enjoy. Hooray!

Notes

YIELDS One 6" cake pan or two mini 3" cakes pans

* Feel free to adjust the sweetness to your liking.

STORAGE: Stores in the fridge (covered) for a week, or in the freezer in a freezer-safe container or zip lock bag for up to a month.

NOTE: This cake doesn't rise as high as all-purpose flour-based cakes, but let me assure you they will give you the same satisfaction.

DECORATING: This cake can be decorated in a multitude of ways, you can add buttercream frosting (as pictured), icing, glaze, or even fresh fruits! The possibilities are endless. 

BATCH BAKING: Want more cake? No problem! Just double up the recipe. 

Enjoy!

The post Very Vanilla Cake {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.

Happy Valentine’s Day, dear friends!

This super simple 3 ingredient strawberry sauce can be made within minutes, elevating your treats to something a little extra special!  It’s also gluten-free, dairy-free and refined sugar-free. Woohoo!

I wanted to share a recipe that not only looks fun and festive for Valentine’s Day but is something I love with all my heart, strawberries.

Oh, beautiful, glorious strawberries, how you have such a special place in my heart. Strawberries are absolutely, positively my favourite fruit. There is no other. Bar none.

So why do I love them so much? Honestly, where to even begin? Strawberries are naturally lovely, sweet, slightly tart, juicy, and just so beautiful with their radiant red hue. They are so versatile they can be eaten as a snack, added to a salad, cereal, dessert; the possibilities are endless.

Now, take this beautiful ruby red fruit, and cook it up, and it transforms into something completely different. It takes this fruit that can sometimes slightly tart, and sweetens it up more.  It becomes a luxurious glossy sauce that can make anything feel more fancy and decandant! It is also free of additives and loads of sugar that can be found in store-bought strawberry sauces or jams, so a much easier and healthier choice!

5 ways to use this Simple Strawberry Sauce

•  ICE CREAM: Looking to create an ice cream sundae? This strawberry sauce is perfect and added bonus it is not loaded with tons of sugar as traditional strawberry sauces have!

• CAKE: It is great for taking your cake to next level, by topping of the cake, or even in the middle as a filling! It is great for Strawberry Shortcakes, yum!

• YOGURT: Taking your yogurts to new heights. No need for those store-bought fruit yogurts loaded with additives and sugar, just dollop some of this sauce for strawberries and yogurt delight!

• CHEESECAKE: Take some of this sauce. Just add on top of some cheesecake and you now got yourself a Strawberry Cheesecake, just as simple as that! 

• PANCAKES: Want to change things up from Maple Syrup or my Simple Blueberry Sauce, this Simple Strawberry Sauce is the way to go! 

Sprinkles recipe fun facts:

• STRAWBERRIES – is jam-packed with antioxidants and vitamin C, which is great for your immune system.  
• LEMON JUICE – is filled with rays of the sunshine vitamin C and is immune-boosting.
• HONEY – is rich in antioxidants and antibacterial that can help fight infections.

I think that’s enough talking about this Simple Strawberry Sauce. Let’s make some, let’s go!

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Simple Strawberry Sauce

This 3 ingredients simple strawberry sauce is super versatile, an absolute cinch to make, and sure to be your go-to recipe for elevating your treats!

Ingredients

Ingredients

• 2-2½ cups fresh strawberries (or frozen)
• 2 tbsp fresh lemon juice
• 3 tbsp honey* (or maple syrup for vegan-friendly)

Equipment

• saucepan
• cutting board
• paring knife
• medium bowl

Instructions

Preparation

• Wash, hull, and cut the fresh strawberries into small bite-size pieces. Set aside. Wash, and juice the lemon. Set aside.

Strawberry Sauce - Version 1

• Heat saucepan on medium. Once heated up, add lemon juice and honey until it dissolves.
• Once the lemon and honey mixture starts to create small bubbles, it’s time to add the strawberries. Turn down the heat to medium-low, and keep mixing periodically to ensure it doesn’t burn. The mixture may froth but that is totally normal and will settle.
• Cook for about 10 minutes, the mixture will start to turn glossy and the fruits should be almost turning into a jam-like texture, when you see that, it is time to cut the heat. If using frozen strawberries, it will take another 3-5 minutes.
• Once cooled strain the sauce. Reserve the strawberry jam for things like pancakes, filling for cakes, or cheesecakes. With the remaining sauce, you have a few options. You can enjoy it as it is and it's great mixed in with yogurt. But if you are looking for a Strawberry Syrup you can do that too.
• Let it cool until it comes to room temperature, transfer to a jar or bowl and your sauce is ready to enjoy!

Strawberry Syrup

• Add the strained sauce, add back to the saucepan, and simmer on medium-low for another 5-10 minutes, until it thickens to a syrup consistency. Stir constantly to avoid burning. You will notice the colour starts to deepen to a deeper red. The sauce will become thick enough that it will have a slower drip off your spoon similar to a thick caramel. Cook until the consistency you desire, 5-10 minutes and then cut the heat, you now have Strawberry Syrup.

Strawberry Sauce - Version 2

• Now if you prefer a sauce without the fruit pulp at all you can blend the strawberries first. Then cook them down just the same as the above Strawberry Sauce steps. It will become a thick, luscious sauce.

Notes

* Feel free to adjust the sweetness to your liking.

NOTE: Store in the fridge for a week in an air-tight glass container or jar.

 

Enjoy!

The post Simple Strawberry Sauce {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.