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How to make Strawberry Babycakes

INDIANAPOLIS (WISH) — It’s a recipe perfect for Mother’s Day and spring: fluffy gluten-free vanilla cakes made with a vanilla cream topping and lots of ripe strawberries.

Oh, and it’s good for her.

This delicious recipe can be for breakfast or dessert.

5 eggs
3 egg whites
1/2 cup raw honey
1 tablespoon vanilla extract
1 teaspoon almond extract
1/4 cup coconut oil, melted
1/2 cup coconut flour
1/2 teaspoon baking soda
16 ounces fresh ripe strawberries, cleaned & diced
1 1/2 cup vanilla Greek yogurt

1. Preheat the oven to 375º

2. In a medium bowl, beat eggs and whites for 1 minute with a whisk. Whisk in honey and extracts. Make sure coconut oil has cooled to room temperature, then slowly pour it into the batter, whisking vigorously as you do. Sprinkle coconut flour and baking soda over mixture. Stir together until evenly incorporated. Mixture will seem liquidity at first and will get thicker.

3. Divide batter among 24 mini-muffin tins sprayed with nonstick cooking spray. Bake for 12-14 minutes, or until the muffins are completely set on top and no longer glossy. Remove and let completely cool.

4. In a small bowl, mash half of the diced strawberries with the back of a fork.

5. To make the Babycakes, remove muffins from pan (if you have trouble, run a butter knife around the edges; muffins should come out easily). Using a serrated knife, carefully slice the muffin tops off. On the muffin base, add a teaspoon of the mashed strawberries. Then scoop two teaspoons of thick Greek yogurt on top. Carefully place muffin top back on, and put a dollop (about a teaspoon) of Greek yogurt on the very top. Sprinkle with just a few of the diced strawberries.

You will have extra diced strawberries left over, so use them to decorate the serving tray.

Serve and enjoy!