Marble Cupcakes

• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 2 large eggs
• 2 tablespoons grapeseed oil
• 1/3 cup agave nectar
• 2 tablespoons coconut flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 2 large eggs
• 1 tablespoon grapeseed oil
• 1/4 cup agave nectar

1. Preheat the oven to 350F.
2. Line 8 muffin cups with paper liners.
3. To make the vanilla batter, in a large bowl, combine the coconut flour and baking soda.
4. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar.
5. Stir the wet ingredients into the coconut flour mixture with a large spoon until thoroughly combined.
6. To make the chocolate batter, in a large bowl, combine the coconut flour, cocoa powder, and baking soda.
7. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar.
8. Stir the wet ingredients into the coconut flour mixture with a large spoon until thoroughly combined.
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. Use a toothpick to swirl the batter in figure eights.
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. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

coconut flour, baking soda, eggs, grapeseed oil, nectar, coconut flour, cocoa, baking soda, eggs, grapeseed oil, nectar

Taken from www.epicurious.com/recipes/food/views/marble-cupcakes-379015 (may not work)