1 cup of cashews, soaked for 3–4 hours in lukewarm water.
1tsp of lemon juice
2tbsp of coconut oil
3tbsp of coconut nectar or maple syrup
water – according to desired texture
Extra strawberries to decorate
Preheat oven at 180 degrees celsius or gas mark 4.
Line a muffin tin with some cases and set aside.
Proceed to add all of the dry ingredients into a large bowl and mix together.
Crack and beat the eggs with a whisk in a separate bowl then combine with melted coconut oil.
Gently stir the eggs into the flour mixture until completely mixed together and creamy. Now fold in the chopped strawberries then finally stir.
Scoop the muffin batter into muffin cakes, use a spoon or ice cream scoop to do so and fill the case almost over ¾ to the top.
Transfer to the oven and bake for 20 minutes or until slightly golden, check their readiness by inserting a tooth pick or skewer, it should come out clean if not bake for a further a few minutes and re-insert the skewer.
Once done, remove from oven and set aside for 5 minutes before putting them on a cooling rack.
Allow to cool before applying the icing, to make the cashew nut icing simply puree the ingredients in the blender – at the water a tablespoon at a time until the desired consistency is met.
Decorate the cupcakes with strawberries.
Store the cool muffins in an airtight container for 2-3 days or in the freezer.