Banana Split Cupcakes

• 1/2 cup coconut flour
• 1 tablespoon arrowroot powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 4 large eggs
• 1/2 cup agave nectar
• 1 tablespoon vanilla extract
• 1/2 cup finely chopped fresh strawberries
• Chocolate Ganache (page 92)
• Whipped Cream Frosting (page 93)
• Gluten-free chocolate sprinkles
• 1 banana, cut into 16 slices
• 8 cherries (fresh or frozen)

1. Preheat the oven to 350F.
2. Line 8 muffin cups with paper liners.
3. To make the batter, in a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda.
4. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract.
5. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
6. Scoop 1/4 cup of batter into each prepared muffin cup.
7. 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.
8. Let the cupcakes cool in the pan for 1 hour.
9. To decorate the cupcakes, frost the tops with a layer of Chocolate Ganache.
10. Pipe or add a big dollop of Whipped Cream Frosting (equivalent to 2 heaping tablespoons) on top of each cupcake, then cover with chocolate sprinkles.
11. Place 2 banana slices in the whipped cream on each cupcake.
12. Top with a cherry and serve immediately.

coconut flour, arrowroot powder, salt, baking soda, eggs, nectar, vanilla, fresh strawberries, chocolate ganache, cream frosting, chocolate sprinkles, banana, cherries

Taken from www.epicurious.com/recipes/food/views/banana-split-cupcakes-379050 (may not work)