Strawberry Cupcakes

• 1/2 cups Coconut Flour
• 1 Tablespoon Arrowroot Powder
• 1/4 teaspoons Celtic Sea Salt
• 1/2 teaspoons Baking Soda
• 4 whole Large Eggs
• 1/2 cups Agave Nectar
• 1 Tablespoon Vanilla Extract
• 1/2 cups Finely Chopped Fresh Strawberries

1. Preheat the oven to 350 degrees F. Line 8 muffin cups with paper liners.
2. In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda.
3. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract.
4. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
5. Scoop 1/4 cup of batter into each prepared muffin cup.
6. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
7. Let the cupcakes cool in the pan for 1 hour.
8. Frost with Whipped Cream Frosting or Strawberry Meringue Frosting (also from the book), and serve.

coconut flour, arrowroot powder, salt, baking soda, eggs, vanilla, fresh strawberries

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/strawberry-cupcakes-2/ (may not work)