Chocolate Cupcakes with Strawberry Buttercream

Easy paleo chocolate cupcakes with a dye free strawberry buttercream made with freeze dried strawberries.

Paleo Chocolate Cupcakes:
One entire can full fat coconut milk or dairy free milk of choice(400ml)
½ cup honey (125g)
4 large eggs
2 teaspoons vanilla extract
½ cup coconut flour (75g)
¼ cup almond flour (28g)
2 teaspoons baking powder
¾ cup unsweetened cocoa powder (84g)

Strawberry Buttercream:
1 cup butter, room temperature (2 sticks/227 grams)
10 tablespoons honey (212 grams)
1 cup freeze dried strawberries, about 5-6 tablespoons when ground into a powder

View the full recipe at A Saucy Kitchen →