1carton of full fat coconut milk(We used the 8.5 oz cartons of Aroy-D. We aren't fans of the canned stuff and find it is harder to work with and often has extra ingredients we don't care for.)
Note: I like to prepare the coconut whipped cream in advance, like the day before or the morning of so that it has extra time to chill and thicken up. See recipe at the bottom.
For the cupcakes: Line a muffin pan with silicone or parchment liners (seriously, don't use the regular liners, you'll be mad because your muffins will stick to them, and all you'll get out are the muffin tops.)
Preheat your oven to 350 degrees fahrenheit.
In a small mixing bowl combine the dry cupcake ingredients and whisk until all of the ingredients are evenly combined.
In a medium mixing bowl, whisk your eggs. Then add the rest of the wet cupcake ingredients and continue whisking until your mixture is smooth.
Slowly add in the dry ingredients and whisk until the flour mixture is fully incorporated.
Spoon the mixture into your parchment or silicone lined muffin pan. Fill each cup up about 2/3 of the way.
Place in the oven and bake for about 24 minutes, until the edges start to brown. A toothpick will come out clean. While your cupcakes are cooking, you can work on the strawberry topping. See below.
Once the cupcakes are done baking, remove from the oven and let cool, fully. You want them to get all the way cool so the coconut whipped cream doesn't just melt right off as you frost them.
Once your cupcakes have cooled, and just before you're going to serve them, pull out your coconut whipped cream (see below) and frost your cupcakes with a thick layer slathered on top.
Finally, pull your balsamic strawberries out of the fridge (see below), and place one on top of each cupcake.
Serve these beauties and enjoy the citrusy, creamy, tangy and sweet deliciousness!
For the strawberry topping:
Slice your strawberries lengthwise, so they look like little hearts almost, and place them in a small mixing bowl.
Add your coconut sugar and balsamic vinegar. Toss to coat and then place in the fridge until you're ready to frost and top your cupcakes. Pretty easy, right?!
For the coconut whipped cream:
I like to prepare this in advance, the day before or the morning of, so it has plenty of time to thicken up and get real creamy.
Start by placing your full fat coconut milk in the fridge for at least an hour. I also like to put a small mixing bowl in the freezer as well, so it is chilled when I go to mix.
We don't have a stand mixer, so we use a hand mixer, either will do. A whisk will also work, but it takes much longer and your forearm will hurt. For real. I've done it.
Place your chilled coconut milk in your chilled bowl and start the mixing. I go right for it, and dive in on high speed.
Keep mixing until it starts to get creamier and creamier. It will start to thicken and peaks will form. I usually like to stop at this point and add in maple syrup and vanilla.
Start the mixer again, and keep going until it reaches your desired thickness. Then, cover and place in the fridge until you are ready to frost and top your cupcakes.
When you're ready to frost your cupcakes, remove from the fridge and use a whisk to fluff your whipped cream up.