Baseball Cupcakes

• 1/4 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 4 large eggs
• 1/4 cup grapeseed oil
• 1/2 cup agave nectar
• Cream Cheese Frosting (page 95)
• 1 1/2 teaspoons red food coloring, made from vegetable dye

1. Preheat the oven to 350F.
2. Line 9 muffin cups with paper liners.
3. To make the batter, in a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda.
4. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar.
5. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
6. Scoop 1/4 cup of batter into each prepared muffin cup.
7. 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.
8. Let the cupcakes cool in the pan for 1 hour.
9. To decorate, reserve 1/2 cup of Cream Cheese Frosting to use for the baseball stitches.
10. Frost the tops of the cupcakes with the remaining Cream Cheese Frosting.
11. Place the reserved 1/2 cup of frosting in a bowl and mix with the red food coloring, until the frosting becomes red.
12. Spoon the red frosting into a pastry bag fitted with a plain tip and pipe a little curved red stripe onto each side of the top of each cupcake.
13. Next, pipe the stitches of the baseball over the stripes.
14. Serve immediately.

coconut flour, cocoa, salt, baking soda, eggs, grapeseed oil, nectar, cream cheese frosting, red food coloring

Taken from www.epicurious.com/recipes/food/views/baseball-cupcakes-379048 (may not work)