Strawberry Cupcakes

Ingredients

For the cupcakes

• 3 cups strawberries tops removed
• 3 cups Kevala Sesame Flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp Kevala Himalayan Pink Salt
• 1 cup Kevala Coconut Ghee
• 1-¾ cups granulated sugar
• 3 large eggs room temperature
• ½ cup sour cream room temperature
• ½ cup whole milk room temperature
• 1 tsp pure vanilla extract
• 2-4 drops red or pink food coloring optional

For the icing

• 2 cups Kevala Coconut Ghee room temperature
• 4 cups powdered sugar
• ¼ cup strawberry puree (from strawberries above)
• 1 tsp pure vanilla extract
• ¼ tsp Kevala Himalayan Pink Salt

Instructions

1. Preheat the oven to 350°F and line a standard muffin tin with cupcake liners. Lightly spray with cooking spray.
2. Purée the strawberries in a food processor or blender. Measure out 1-¼ cups of the purée and set aside, discarding any extra.
3. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, cream together the butter and sugar using a handheld mixer on medium-high speed for about 3 minutes, until fluffy and light. A stand mixer with a paddle attachment works too.
5. Add eggs to the butter-sugar mixture one at a time, mixing well after each. Stir in vanilla extract and food coloring, if using. Add 1 cup of strawberry purée and mix well. Reserve the remaining ¼ cup for the icing. The mixture may appear curdled.
6. In a small bowl, whisk together sour cream and milk.
7. On low speed, alternate adding the dry ingredients in 3 portions with the sour cream mixture in 2 portions.
8. Fill muffin cups about ¾ full and bake for 18-20 minutes. Once baked, remove from the oven and let cool completely.
9. In a large mixing bowl, combine the ghee, powdered sugar, strawberry purée, vanilla extract, and salt. Using a handheld mixer, start on low speed and gradually increase to medium-high. Beat for 2-3 minutes until the mixture is smooth and fluffy.
10. Scoop the icing into a piping bag fitted with a large tip. Twist the top of the bag to seal it, then pipe swirls onto the cupcakes.
11. Enjoy!