Independence Day Cupcakes

1. 1

   Preheat the oven to 350F.

2. 2

   Line 9 muffin cups with paper liners.

3. 3

   To make the batter, in a large bowl, combine the coconut flour, salt, and baking soda.

4. 4

   In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and vanilla extract.

5. 5

   Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

6. 6

   Scoop 1/4 cup of batter into each prepared muffin cup.

7. 7

   Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.

8. 8

   Let the cupcakes cool in the pan for 1 hour.

9. 9

   To decorate, top each cupcake with a big dollop of Whipped Cream Frosting or pipe the frosting onto the cupcakes.

10. 10

    Distribute the blueberries and strawberries over the frosted cupcakes and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.