How to Make Gluten-Free Blueberry Cupcakes
So first in a smaller bowl, you're going to
Hi, I'm Ilyse Schapiro, pediatric dietition and nutritionist, and I'm here for About.com to show you how to make my wheat-free blueberry and cream cupcakes. These are great -- they're rich in fiber and antioxidants because they're chock full of blueberries and best of all, they taste great and they're wheat-free.So, first to make the wheat-free blueberry and cream cupcakes, you need:So first in a smaller bowl, you're going to combine the dry ingredients -- the coconut flour, the salt, and the baking soda, and you're just going to gently mix that together. Next, in a large bowl, you're going to combine the wet ingredients -- the eggs, and beat those gently, next the agave nectar, the grapeseed oil, and the vanilla, and you're going to mix these altogether. Next, you're going to mix the dry ingredients with the wet ingredients, and you're going to mix this all together. You can also do this with a hand blender, whatever is easier for you. So next, you're going to gently fold in the frozen blueberries, you're going to scoop it and put it in the cupcake tins, and bake in the over at 350 for 20-25 minutes. And if you want, I love to top each with a few fresh blueberries. So there you have it -- my wheat-free blueberry and cream cupcakes: rich in fiber and antioxidants, and they taste delicious. For more wheat-free sweet recipes for kids, please visit About.com.