Aren’t these so adorable?! If you follow Primally Inspired on facebook, you know that I am such a sucker when it comes to themed parties and especially girly themed parties. Valentine’s Day is no exception. Before you say “oh barf” and click off this page, let me at least explain myself.

The reason I love Valentine’s Day isn’t because of the “romantic” aspect of the holiday, but instead I love all the cutesy heart themed food, and the pink, red, glittery, girly decorations.

Okay, now you can say “oh barf.”

But even if you may not agree with all my pink, cutesy, girly, glittery ridiculousness, you’ve got to try these cupcakes – they will woo you over. They will woo anyone over, I promise.

You see, this is not any old boring vanilla cupcake with chocolate frosting. These cupcakes have a surprise in the center. And not only a surprise, but a cute heart shaped surprise (and if I could make it glittery, you better believe I would have).

I served these to a bunch of unsuspecting kids (and a few adults) and I got the biggest kick out of their reaction. When the kids bit into the cupcake, their eyes lit up when they realized there was a strawberry surprise in the center. They all started laughing and giggling, wanting to know how it got in there and if everyone had one, too.

They loved it. Not only is the heart shaped strawberry surprise so fun, but these cupcakes are seriously good. And that icing. Ohhhhhh that icing. Best icing ever.

Of course I knew better than to tell the kids these were “healthy” cupcakes, but the adults couldn’t believe it. They said they would have never known these were gluten free, had no grains or dairy and were a healthier option. One of the adults even told me it was the moistest, fluffiest cupcake she’s every had and the icing was so good that she wanted to bathe in it.

Yes!

Vanilla Cupcakes with a Strawberry Surprise (Grain, Dairy, Nut Free)

Makes 12 cupcakes

Ingredients:

4 eggs

1 cup of liquid (use the leftover coconut water from the icing and add enough milk of choice to total 1 cup)

¼ cup coconut oil or butter, melted

1/3 cup pure raw honey

1 ½ T pure vanilla extract

½ cup coconut flour (do NOT substitute another flour – it will not work)

1 heaping tsp baking soda

¼ tsp salt

12 strawberries, hulled and cut each top into a V-shape

extra strawberries for decorating

Icing:

1 can full fat coconut milk, refrigerated for at least a night and then separate the cream and water

1 ½ cups all natural dark chocolate chips or a dark chocolate bar broken into pieces (make sure the chocolate is at least 50% cacao)

½ cup coconut oil

1 T pure vanilla extract

pinch salt

DIRECTIONS:

Preheat oven to 350.

First, open your coconut milk can and separate the cream from the water. It’s much easier to do this if you refrigerate your can for at least one night. The cream will become hard and rise to the top. Just scoop it out and put it in a mixing bowl. Set the mixing bowl aside.

Now dump your coconut water in a one cup measuring cup. If it doesn’t quite fill the one cup measuring cup, add enough milk (almond, coconut, or dairy is fine) to make it equal one cup.

Add your coconut water/milk, eggs, coconut oil, honey and vanilla into a bowl and stir until well mixed.

Now add your dry cupcake ingredients to the bowl and stir until combined. Let sit for a minute or two so the coconut flour can absorb into the batter.

Pour your batter into a cupcake lined tray and bake for 20 – 25 minutes until tops are golden and center is set.

Let cool.

Meanwhile wash and hull your strawberries. Cut a small V shape into the top of the strawberry so that when you bite into it, it will form a heart shape.

When the cupcakes are cooled, cut a small hole on the top of the cupcake. Do not go all the way through to the bottom. Stuff a strawberry into the hole and cover the hole up with the cupcake filling. Repeat with all the cupcakes.

 For the icing:

In a double boiler over low heat, melt your chocolate chips, coconut oil and vanilla. If you don’t have a double boiler, use a skillet filled with water and then place a smaller pot inside the skillet with water. Put your chocolate, coconut oil and vanilla in the smaller pot. Keep stirring until smooth and melted. As soon as it’s melted, take it off of the heat and put it in the fridge for 20 minutes. If you have a really cold fridge, keep an eye on it – you may need to take it out sooner. You do NOT want it to harden – it just needs to thicken up a bit.

While it’s in the fridge, whip your coconut cream until peaks form. It takes 5 – 10 minutes with a stand mixer.

Once the coconut cream is whipped and the timer goes off from the chocolate being in the fridge, take your chocolate out and give it a good stir. Now pour your chocolate in the whipped coconut cream mixing bowl and continue whipping for 5 minutes.

Frost your cupcakes and enjoy!

*This icing is really amazing and stands up so well to being in the fridge or being at room temperature. It really doesn’t matter either way – it stays the same consistency. It’s a great decorating icing, too. If you don’t eat these within a day, I would store them in the fridge or a cool place, only because of the eggs and the strawberry in the cupcake.

How I frost my cupcakes: I am by no means a pro at cupcake frosting, but this is how I do it. I put the icing in a big plastic bag and snip a little corner off. I then use the plastic bag to squeeze the icing out on the cupcake. I make a big circle on top of the cupcake and then continue spiraling until it’s the height I want.

Depending on how much frosting you use for the cupcakes, you may have extra leftover because it makes a lot (oh darn). Here’s some good uses for it:

-Sandwich it in between a sliced banana for a chocolate banana treat

-Put a tablespoon or two in your coffee for a fancy chocolate creamer

-Use it as a dip for any extra strawberries

-Eat it right from the bowl

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