Thursday, October 17, 2013

Blueberries and Cream Cupcakes


Ingredients:
  • 1/2 cup coconut flour, sifted
  • 1/4 teaspoon celtic sea salt
  • 1/4 teaspoon baking soda
  • 3 eggs
  • 1/2 cup agave nectar
  • 1/2 cup grapeseed oil
  • 1 tablespoon vanilla extract
  • 1 cup frozen blueberries (for cupcakes)
  • fresh blueberries (for decorating)



Directions:

  1. In a small bowl, combine coconut flour, salt and baking soda.
  2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
  3. Mix dry ingredients into wet, blending with a hand mixer.
  4. Gently fold in frozen blueberries.
  5. Scoop batter one heaping ¼ cup at a time into paper lined cupcake tin.
  6. Bake at 350° for 20-25 minutes.
  7. Cool 1-2 hours and then top with Whipped Cream Frosting.
  8. Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
  9. Serve.



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