Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 2
Mix together
Almond Flour (100 g)
,
Salt (1 pinch)
,
Blueberry Powder (1 g)
, and
Baking Powder (4 g)
.
Step 3
Add
Plain Unsweetened Yogurt With Active Cultures (30 g)
,
Vanilla Bean Paste (6 g)
, and
Honey (40 g)
. Mix until combined well.
Step 4
Add
Farmhouse Eggs® Large Brown Eggs (2)
and stir until only combined.
Step 5
Butter the muffin cases with
Coconut Butter (to taste)
.
Step 6
Put the muffin cases half full and then add about 5-10 blueberries.
Step 7
Then add the rest of the mixture on top. The muffin cases should be 3/4 full. Decorate the cupcakes with
Fresh Blueberries (50 g)
.
Step 8
Bake for about 30 minutes until golden and the toothpick comes out clean. Remember that they will keep baking a little bit after you take them out of the oven.
Step 9
Deseed and peel the
Avocados (2)
Step 10
Blend
Dates (85 g)
,
Honey (7 g)
,
Coconut Butter (30 g)
,
Blueberry Powder (20 g)
,
Vanilla Bean Paste (6 g)
,
Salt (1 pinch)
, and avocado together until smooth. Let it cool down in a fridge while the cupcakes are cooling.
Step 11
When the cupcakes are at room temperature, then decorate them with frosting. Use a piping bag and make some roses on top or whatever you would like to see on your cupcakes.
Step 12
Sprinkle on
Edible Flowers (to taste)
and
Fresh Blueberries (to taste)
. Serve and enjoy!
