Independence Day Cupcakes

• 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

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, salt, and baking soda.
4. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and vanilla extract.
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, top each cupcake with a big dollop of Whipped Cream Frosting or pipe the frosting onto the cupcakes.
10. Distribute the blueberries and strawberries over the frosted cupcakes and serve immediately.

coconut flour, salt, baking soda, eggs, grapeseed oil, nectar, vanilla, cream frosting, fresh blueberries, strawberries

Taken from www.epicurious.com/recipes/food/views/independence-day-cupcakes-379052 (may not work)