Gluten Free Cherry Cupcakes!

erin_zuk

Makes 18 cupcakes.

1 cup + 4 tablespoons Coconut Flour
1/2 tsp baking soda
4 large eggs
2 egg whites + 2 tbsp water
2/3 cup grapeseed oil
8 tbsp raw agave nectar
2 tbsp vanilla extract
1/2 cup fresh cherries (pits removed, chopped)

Preheat oven to 350°, line muffin tins with paper liners
In a medium bowl mix coconut flour and baking soda. In a larger bowl mix all remaining ingredients and beat together.
Blend the wet ingredients with the dry with a handheld mixer until combined.
Scoop 1/4 cup of batter into each muffin cup and bake for 18-22 minutes until toothpick comes out clean in the center.
(I baked mine for 18 minutes and feel it may have been too long as they were a little brown on top)

Let cupcakes cool, while you make the icing:

1/3 cup margarine (I used Earth Balance soy-free)
2 cups powdered icing sugar
1 tsp vanilla
1/8 cup almond milk
2 tbsp pureed cherries

Mix all with a hand beater, then frost each cupcake with about 1 tbsp of icing.

Enjoy!!!



Breakdown per cupcake w/ frosting:

225 Calories
14g Carbs
11g Fat
5g Protein
10g Sugar
3g Fiber
133g Sodium