Lemon Blueberry Cupcakes - Grain free, Nut free

My 14 year old daughter, who is an actual saint, has been cooking and baking up a storm.  She knows and understands all the constraints in this family and is willing to attempt to make things that "We All Can Eat"!  It's incredible!  And then . . . and THEN . . . she is helping me to post them here.  A saint, I tell you! 

This is a super yummy cupcake recipe she made.  It is free of everything, including grains.  Easy to make and super yummy to eat.  Enjoy! 

Lemon Blueberry Cupcakes - Grain Free, Nut Free

Cupcake: 

3/4 coconut flour

1/4 tsp baking soda

1/4 tsp salt 

 5 eggs

1/2 cup olive oil

1/2 cup honey

3 tbsp lemon juice

zest of 1 lemon

3/4 c fresh or frozen blueberries

Frosting:

1 - 14 oz can cream of coconut, refrigerated several hours

1 1/2 tsp coconut oil

zest 1 lemon

1 tbsp lemon juice

3 tbsp honey

Fresh blueberries (optional)

Instructions: 

Preheat oven to 350*F.  Combine the dry cupcake ingredients (coconut flour, baking soda, salt, lemon zest). In another bowl, combine the eggs, oil, honey, and lemon juice. Stir wet ingredients into the dry ingredients.  Gently fold in blueberries. Scoop the batter into the cupcake liner, about 2/3 of the way. Bake for 20-24 minutes until golden on top. Cool completely before frosting. 

Frosting:

Open coconut cream and pour out the liquid or save for something else.  Place the cream into a mixing bowl. Add the coconut oil to provide structure. whip for 2-3 minutes until well combined. If the coconut cream is chunky, smooth out the chunks with the back of a spoon. Add the lemon zest, lemon juice, and honey. Whip again to combine. Frost cooled cupcakes. If you have fresh blueberries,  you can put a few on top. 

Enjoy! 

Recipe adapted from: https://goodiegodmother.com/paleo-lemon-blueberry-cupcakes-nut-free/