Blueberries and Cream Cupcakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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The idea to make these gluten free Blueberries and Cream Cupcakes came from the book Martha Stewart's Cupcakes. While testing, the boys and I were referring to these yummy little gluten free treats as blueberry shortcake cupcakes and as you can imagine, the 3 of us enjoyed every bite. /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 1/4 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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