For the Jam

400g fresh or frozen strawberries
100g powdered xylitol
2 tablespoons lemon juice
1 teaspoon camu camu powder
1 teaspoon vanilla powder or contents of 1 vanilla pod

  1. In a medium mixing bowl, combine all the ingredients and squeeze gently with your hands to crush the berries and release their natural juices. Gently boil until it has reduced by a third. Put it aside to cool.


For the Frosting

(Make this next as it needs time to set)
300g cashews
30g lemon juice
75g water
50ml agave syrup
175g powdered xylitol or coconut sugar
1 teaspoon vanilla powder
1 teaspoon Camu Camu Powder
175ml coconut oil
1-2 teaspoons beetroot juice (or pink food colouring)

  1. Combine first five ingredients in a high-powered blender and blend on high speed. This will be a very thick mixture.
  1. Once smooth, transfer to a food processor and add remaining ingredients, pulsing to combine.
  1. Remove 1 cup of the frosting and colour it pink using 1-2 teaspoons beetroot juice or pink food colouring and an additional 1 tablespoon powdered xylitol.
  1. Transfer frosting to storage containers and put in the fridge to set, which will take about 2 hours.


For the Cake

200g flour
1 teaspoon vanilla powder or contents of 1 vanilla pod
100g lucuma
1 tablespoon Camu Camu powder
50ml agave syrup, maple syrup or honey
50ml water

1 Pulse all dry ingredients in a food processor.

2 Add the liquid sweetener and water through the feed hole while the machine is running.

3 Once incorporated, pulse for a further 5 seconds then turn the machine off and test the dough by squeezing a small handful into a ball. If it holds but is still slightly dry, this is perfect as it will result in a lighter dough. Also, bear in mind that you will be adding jam to it, so this will moisten the cake further.

4 Line a cupcake mould of your choice with cupcake papers or cling film and fill three-quarters with the dough. Use your thumb and forefinger to make a hole in the centre.

5 Using a teaspoon, fill the holes with jam.


The Icing on the Cake

Once the frosting has thickened, and you have filled the cupcake with jam, use a pastry bag to pipe artistic designs on top of the cupcakes.