Marble Cupcakes

1. 1

   Preheat the oven to 350F.

2. 2

   Line 8 muffin cups with paper liners.

3. 3

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

4. 4

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

5. 5

   Stir the wet ingredients into the coconut flour mixture with a large spoon until thoroughly combined.

6. 6

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

7. 7

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

8. 8

   Stir the wet ingredients into the coconut flour mixture with a large spoon until thoroughly combined.

9. 9

   Fill each prepared muffin cup with 4 tablespoons of batter, alternating tablespoons of chocolate and vanilla, starting with chocolate batter and ending with vanilla.

10. 10

    Use a toothpick to swirl the batter in figure eights.

11. 11

    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.

12. 12

    Let the cupcakes cool in the pan for 1 hour, then frost and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.