Blueberries and Cream Cupcakes

• 1/2 cups Coconut Flour, Sifted
• 1/4 teaspoons Celtic Sea Salt
• 1/4 teaspoons Baking Soda
• 3 whole Eggs
• 1/2 cups Agave Nectar
• 1/2 cups Grapeseed Oil
• 1 Tablespoon Vanilla Extract
• 1 cup Frozen Blueberries (for Cupcakes)
• 1 cup Heavy Cream
• 2 Tablespoons Agave Nectar
• 1 pint Fresh Blueberries (for Decorating)

1. In a small bowl, combine coconut flour, salt and baking soda.
2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
3. Mix dry ingredients into wet, blending with a hand mixer.
4. Gently fold in frozen blueberries.
5. Scoop batter one heaping 1/4 cup at a time into a paper lined cupcake tin.
6. Bake at 350 degrees for 20-25 minutes.
7. Cool 1-2 hours and then top with Whipped Cream Frosting.
8. Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
9. Serve!
10. !
11. For frosting: Place the cream and agave in a large (and if possible deep) bowl.
12. Whip with a hand blender until stiff peaks form

coconut flour, salt, baking soda, eggs, grapeseed oil, vanilla, frozen blueberries, heavy cream, blueberries

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/blueberries-and-cream-cupcakes/ (may not work)