Independence Day Cupcakes Recipes

INDEPENDENCE DAY CUPCAKES

Independence Day Cupcakes image

Yield makes 9

Number Of Ingredients 11

Ingredients

Batter
1/2 cup plus 2 tablespoons coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
4 large eggs
1/3 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
Whipped Cream Frosting (page 93)
1/2 cup fresh blueberries
1/2 cup hulled and halved fresh strawberries

Steps:

Preheat the oven to 350°F. Line 9 muffin cups with paper liners.
To make the batter, in a large bowl, combine the coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
Scoop 1/4 cup of batter into each prepared muffin cup.
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. Let the cupcakes cool in the pan for 1 hour.
To decorate, top each cupcake with a big dollop of Whipped Cream Frosting or pipe the frosting onto the cupcakes. Distribute the blueberries and strawberries over the frosted cupcakes and serve immediately.

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