Blueberries and Cream Cupcakes
Ingredients
The cupcakes
-
½
cup
coconut flour, sifted
-
¼
teaspoon
celtic sea salt
-
¼
teaspoon
baking soda
-
3
large
eggs
-
½
cup
honey or agave nectar
-
½
cup
palm shortening or grapeseed oil
-
1
tablespoon
vanilla extract
-
1
cup
frozen blueberries
For decoration
-
4-5
pieces
fresh blueberries
Instructions
- Combine coconut flour, salt, and baking soda in a small bowl.
- In a large bowl, blend eggs, honey, shortening, and vanilla with a hand blender.
- Mix dry ingredients into wet ingredients using the hand blender.
- Gently fold in frozen blueberries.
- Scoop batter into a paper-lined muffin pan, using one heaping ¼ cup for each.
- Bake at 350°F for 20-25 minutes.
- Cool for 1-2 hours and top with whipped cream frosting or coconut whipped cream.
- Decorate each cupcake with fresh blueberries on top of the frosting.
- Serve.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
100mg
Cholesterol
70mg
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