Blueberries And Cream Cupcakes
These delightful blueberry cupcakes are a delightful treat that combines the wholesome goodness of coconut flour with the burst of juicy blueberries. Light and tender, these cupcakes are perfect for any occasion. With a generous dollop of whipped cream frosting and a handful of fresh blueberries, these cupcakes are as pleasing to the eye as they are to the taste buds. Enjoy these heavenly treats with a cup of tea or share them with loved ones for a special touch to any gathering.
— Constant Cookbook
Ingredients
- ½ cup coconut flour , sifted
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 3 eggs
- ½ cup agave nectar
- ½ cup grapeseed oil
- 1 tablespoon vanilla extract
- 1 cup frozen blueberries (for cupcakes)
- fresh blueberries (for decorating)
Instructions
- In a small bowl, combine coconut flour, salt and baking soda
- In a large bowl, combine eggs, honey, shortening and vanilla and blend well with a hand blender
- Mix dry ingredients into wet, blending with the hand blender
- Gently fold in frozen blueberries
- Scoop batter one heaping ¼ cup at a time into a paper lined muffin pan
- Bake at 350°F for 20-25 minutes
- Cool 1-2 hours and then top with Whipped Cream Frosting or Coconut Whipped Cream
- Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting)
- Serve
Yield
Makes about 9 cupcakes
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