Strawberry Cupcakes

Directions

1. 1
   Preheat the oven to 350 degrees F. Line 8 muffin cups with paper liners.
2. 2
   In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda.
3. 3
   In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract.
4. 4
   Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
5. 5
   Scoop 1/4 cup of batter into each prepared muffin cup.
6. 6
   Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
7. 7
   Let the cupcakes cool in the pan for 1 hour.
8. 8
   Frost with Whipped Cream Frosting or Strawberry Meringue Frosting (also from the book), and serve.