Blueberries And Cream Cupcakes

1. 1

   In a small bowl, combine coconut flour, salt and baking soda.

2. 2

   In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.

3. 3

   Mix dry ingredients into wet, blending with a hand mixer.

4. 4

   Gently fold in frozen blueberries.

5. 5

   Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tin.

6. 6

   Bake at 350u00b0 for 20-25 minutes.

7. 7

   Cool 1-2 hours and then top with Whipped Cream Frosting.

8. 8

   Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.