Ingredients
The following ingredients have 9 Servings
- 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 cupcakes)
- fresh blueberries, (for decorating)
Instruction
- 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
