Blueberry Cupcakes
16 units
Time Preparing: 15-20 minutes
Time Baking: 30-40 minutes
Total Time: 45-60 minutes
Ingredients (for dough)
- ½ cup tiger nut flour
- 1 cup organic coconut flour
- 6 pasture raised eggs – separate yolks and the egg whites
- 1 ½ tablets pasture raised butter
- 1 ½ cups organic coconut milk
- ½ cup coconut sugar
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 2 cups blueberry
Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit
Step 2
Line one 24-count muffin pan with 16 cupcake liners, reserve
Step 3 (egg white)
In a large bowl place egg yolk, reserve (for Step 4)
In a medium bowl place egg white
Using an electric mixer, beat the egg white until stiff peaks form, 2-3 minutes, reserve
Step 4 (dough)
In the large bow with egg yolk (Step 3), add butter, coconut sugar and vanilla extract
Using an electrical mixer, beat until smooth, 2-3 minutes
Add tiger nut flour, beat until smooth, 1-2 minutes
Add coconut flour and coconut milk, beat until smooth and well combined, 2-3 minutes
Using a spoon scrape the sides and bottom of the bowl until all ingredients are well combined
Add baking powder and using a spoon or spatula, carefully add the egg white to the mixture (Step 3), stir until combined
Add the blueberries, carefully stir until combined
Step 5
Evenly distribute the batter between all 16 cupcake liners, filling them about ¾ of the way full
Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean
Remove from the oven
Allow to cool
Transfer to a serve plate
You can top with your favorite decoration or keep cupcakes plain