The idea to make these gluten free Blueberries and Cream Cupcakes came from the book Martha Stewart’s Cupcakes.
While testing, the boys and I were referring to these yummy little gluten free treats as blueberry shortcake cupcakes and as you can imagine, the 3 of us enjoyed every bite.
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 ¼ cup at a time into a paper lined cupcake tin.
Bake at 350° 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!!
For frosting:
Place the cream and agave in a large (and if possible deep) bowl. Whip with a hand blender until stiff peaks form
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I made these for a friend of mine and they were amazing. The coconut flour was so good that I almost ate it by itself. I used fresh berries other then frozen ones since they are in season. The only thing that threw me off was serving amount. It says 4 servings so I assumed 4 cupcakes so I made 2 batches and ended up with 20 cupcakes. They will all be eaten in no time though.
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polwig on 6.8.2010
Amazing. You got me hooked on coconut flour.