Memorial Day is around the corner and many of you probably have a BBQ, party, or some sort of gathering to attend. If so, whip up a batch of these bad boys and everyone will thank you. Not only are they gluten AND dairy free, but they’re, like, incredibly delicious. I’m not eating sugar for the month of May so I only had a tiny nibble but boy was it tasty.
My husband can attest to the fact that an entire cupcake (or a full dozen, whatever you prefer) is fabulous. He ate 4 in his first sitting with them . . . Awkward. They literally do not taste gluten free at all. I used coconut flour as the base and because of the grapeseed oil, they are remarkably (hate the word but have to use it) moist.
Here is the recipe pulled from Elana’s Pantry for gluten free blueberry cupcakes. The frosting I used did have butter but I used almond milk in place of milk and you could always use coconut oil or Earth Balance in place of the butter. I’m sure, however, that there are healthier frosting recipes. If you know any, please pass them along!
- 1/2 cup coconut flour
- 1/4 tspn celtic sea salt
- 1/4 tspn baking soda
- 3 eggs
- 1/2 cup maple syrup (or agave nectar or honey)
- 1/2 cup grapeseed oil
- 1 tblspn vanilla extract
- 1 cup frozen blueberries (for cupcakes)
- Fresh blueberries (for decorating)
- Unsweetened coconut flakes (for decorating)
- Buttercream frosting (made with almond milk) recipe
- Preheat oven to 350°
- In a small bowl, combine coconut flour, salt and baking soda
- In a large bowl, combine eggs, agave/honey/maple syrup, grapeseed oil and vanilla and blend well with a hand blender
- Mix dry ingredients into wet, blending with a hand mixer
- Gently fold in frozen blueberries
- Scoop batter a paper-lined 12 cup muffin pan
-Bake for 20-25 minutes
- Cool for about an hour and then top frosting
- Top with unsweetened coconut flakes
- Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting and coconut)