Blueberries And Cream Cupcakes - cooking recipe

Ingredients

1/2 cup coconut flour, sifted
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
3 eggs
1/2 cup agave nectar
1/2 cup grapeseed oil
1 tablespoon vanilla extract
1 cup frozen blueberries (for cupcakes)
fresh blueberries (for decorating)

Preparation

In a small bowl, combine coconut flour, salt and baking soda.
In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
Mix dry ingredients into wet, blending with a hand mixer.
Gently fold in frozen blueberries.
Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tin.
Bake at 350\u00b0 for 20-25 minutes.
Cool 1-2 hours and then top with Whipped Cream Frosting.
Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
Serve.