Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Blueberry Cream Cupcakes

Featured in the Honolulu Star-Advertiser on January 18, 2017.
Recipe compliments of Linda Uyehara, FCCLA* State Coordinator.

electric_kitchen_logo

Ingredients:

Blueberry Cream Cupcakes

  • 3 eggs
  • 1/2 cup grape seed oil
  • 1/2 cup agave nectar
  • 1 tablespoon vanilla extract
  • 1/2 cup coconut flour
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 cup fresh blueberries, rinsed and patted dry

Frosting:

  • 1 cup heavy cream
  • 2 tablespoons honey or maple syrup

Directions:

  1. Preheat oven to 350°F.
  2. Line muffin pan with liners.
  3. In a large bowl, add eggs, oil, agave and vanilla; blend with mixer.
  4. In a separate bowl, combine, flour, salt, and baking soda.
  5. Add to liquid mixture and blend well.
  6. Fold in blueberries.
  7. Portion 1/4 cup batter into each muffin liner.
  8. Bake for 20-25 minutes until a toothpick inserted comes out clean; cool.
  9. In a medium bowl, whip cream and honey together until stiff peaks form.
  10. Frost cooled cupcakes.

Makes 9 cupcakes.

Tip: Grape seed oil is versatile in cooking. It has a high smoking point and is great to fry foods with, emulsifies well in dressings and sauces, and has a mild taste and can be flavored with other ingredients, such as herbs and truffles.

Approximate Nutrient Analysis per cupcake:
240 calories, 15 g fat, 2.5 g saturated fat, 65 mg cholesterol, 150 mg sodium, 24 g carbohydrate, 3 g fiber, 20 g sugar, 3 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.