Independence Day Cupcakes

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Line 9 muffin cups with paper liners.
3. 3
   To make the batter, in a large bowl, combine the coconut flour, salt, and baking soda.
4. 4
   In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and vanilla extract.
5. 5
   Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
6. 6
   Scoop 1/4 cup of batter into each prepared muffin cup.
7. 7
   Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
8. 8
   Let the cupcakes cool in the pan for 1 hour.
9. 9
   To decorate, top each cupcake with a big dollop of Whipped Cream Frosting or pipe the frosting onto the cupcakes.
10. 10
    Distribute the blueberries and strawberries over the frosted cupcakes and serve immediately.