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Blueberries and Cream Cupcakes

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“The idea to make these gluten free Blueberries and Cream Cupcakes came from the book Martha Stewart's Cupcakes. While testing, the boys and I were referring to these yummy little gluten free treats as blueberry shortcake cupcakes and as you can imagine, the 3 of us enjoyed every bite. http://www.elanaspantry.com/blueberries-and-cream-cupcakes/”
READY IN:
30mins
SERVES:
4-6
YIELD:
9 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine coconut flour, salt and baking soda.
  2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
  3. Mix dry ingredients into wet, blending with a hand mixer.
  4. Gently fold in frozen blueberries.
  5. Scoop batter one heaping ¼ cup at a time into paper lined cupcake tin.
  6. Bake at 350° for 20-25 minutes.
  7. Cool 1-2 hours and then top with Whipped Cream Frosting.
  8. Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
  9. Serve.

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