The idea to make these gluten free Blueberries and Cream Cupcakes came from the book Martha Stewart’s Cupcakes. You can view her original recipe over at ivillage.com. While testing, the boys and I were referring to these yummy little gluten free treats as blueberry shortcake cupcakes and as you can imagine, the 3 of us enjoyed every bite.
My husband, unfortunately, was not privy to a tasting of these gluten free cupcakes since he was on an extended business trip and out of the country. Thankfully he’s back now, so I just might have to whip up a batch for him.
Blueberries and Cream Cupcakes
Ingredients
- ½ cup coconut flour, sifted
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 3 large eggs
- ½ cup honey or agave nectar
- ½ cup palm shortening or grapeseed oil
- 1 tablespoon vanilla extract
- 1 cup frozen blueberries, for cupcakes
- fresh blueberries, for decorating
Instructions
- In a small bowl, combine coconut flour, salt and baking soda
- In a large bowl, combine eggs, honey, shortening and vanilla and blend well with a hand blender
- Mix dry ingredients into wet, blending with the hand blender
- Gently fold in frozen blueberries
- Scoop batter one heaping ¼ cup at a time into a paper lined muffin pan
- Bake at 350°F for 20-25 minutes
- Cool 1-2 hours and then top with Whipped Cream Frosting or Coconut Whipped Cream
- Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting)
- Serve
Equipment
Lillian’s Test Kitchen has been rocking some amazing food videos lately. Below is a video of her making my Double Chocolate Cherry Cookies from The Gluten-Free Almond Flour Cookbook.
Wow, so much buzz in the world of almond flour! I was impressed with this very informative post by Alexa of lexieskitchen.com called How to Make Almond Flour. She provides excellent instructions for those times when you run out of your favorite superfood flour and don’t want to wait for a shipment, even including photos of her finished “product” alongside Honeyville’s.
Linda Wilson says
I’ve been spreading you and your website and cookbook all around Oklahoma…I hope you, your website and cookbook appear in the Saturday Evening Post soon. Crazy about every recipe I’ve tried, and that’s a BUNCH.
Regards.
Linda
Lexie says
Berries, berries, berries! The season is almost here. What a great topping for a beautiful cupcake. I’ve been drooling over your cupcake posts. Your chewy chocolate cookies (in your cookbook) are on this weekend’s “to bake” list. Mmmmm.
neinah avelin says
Oooohh these look so yummy, I can’t wait to get home and cook up a batch..
My daughter (GF also) will be home from college on Monday, I’ll surprise her with
a batch of these tasty treats to celebrate:)
Thank you for your creativity and inspiration:)
Hugs,
Neinah
Jenn AKA The Leftover Queen says
Great looking cupcakes – I love blueberries!
Rachel says
Last week we had a BBQ for some friends and part of dessert was your chocolate coconut flour muffins. They were so easy to make and delish and were gobbled down way too fast so I had none leftover for snacking the next day. These blueberry muffins sound just as good and as soon as I get some blueberries tomorrow, they will be the next ones I bake! But this time I will make two batches. Thank you, Elana, for these simple and tasty cupcake recipes!!
Primal Toad says
I love blueberries! I must admit, I have not yet made any cupcakes of yours. I will have to pick and choose 2-3 from the several you have given us – I think this might be one! We have plenty of frozen blueberries leftover from last year and will be picking some more soon so this seems like a winner.
Thanks :)
Judith Yamada says
I mentioned (and linked) Elana’s Pantry in an article I wrote today on my blog http://portlandhomecooking.com/seasonalhomegourmet/
It’s entitled “CSA Day and Recipe Inspiration”.
The recipe Savory Gardeners Pie version can be made gluten free. I also originate and prepare many gluten free recipes for customers, friends and family. You have a great site Elena. Love kale lemon chips and brownies
Roberta says
Hi Elana,
I tried the flourless chocolate cupcakes and loved them but I had a couple questions.
When working with chocolate in dry form how do you know how much is 1 1/2 cups.
I ground it first then measured out but then when I added almonds it got to fine. By the time I had everything in there it was to thick. Any ideas how I could of thinned it out a bit more. Is there a guidline with chocoate squares for measuring. I guessed according to the ounces but it put me over the amount I needed.
Karen says
LOL, I just finished throwing the blueberries we had into your version of the Starbucks GF orange cake! Oh well, guess I’ll just have to go get more blueberries :-)
BTW, does anyone have any vegan/dairy free AND sugar free substitutes for cream that they recommend? Would silken tofu work? Or should I cave and just get a can of the Soya-too rice whipped cream?
Amanda says
Karen: I’m not sure where you are or if you can get any of these products, but Natures Choice, A South African Company, has some amazing Dairy free goodness. They’re a hopelessly healthy company that thinks meat and sugar are a fast way to getting ill.
Their Dairy free cream is here => http://www.natureschoice.co.za/bio-friendly/milk-health-beverages-dairy-substitutes/dairy-free-instant-cream/
And this is an amazing tasting milk alternative => http://www.natureschoice.co.za/bio-friendly/milk-health-beverages-dairy-substitutes/swiss-dream/
Their contact details are here => http://www.natureschoice.co.za/about-us/
Maleahbliss says
I’ve seen coconut cream whipped before.
thepinkpeppercorn says
YUM – these are gorgeous, and look absolutely DIVINE!