Lemon Blackberry Cupcakes (gluten free + paleo)

Cupcakes:

• 3/4 cup almond flour
• 1/3 cup + 3 tablespoons Badia Arrowroot Flour
• 1/4 cup coconut flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon Badia Salt
• Zest from one organic lemon (about 1 tablespoon)
• 1/2 cup (1 stick) grass fed unsalted butter, melted and cooled
• 3/4 cup maple syrup
• 2 large eggs, at room temperature
• 1 teaspoons Badia Pure Vanilla Extract
• 1/2 cup coconut cream

Frosting:

• 1 cup unsalted butter, room temperature
• 1/2 cup raw honey
• 2 Tsp Badia Pure Vanilla Extract
• 4 Tbsp Badia Arrowroot Flour
• 4 Tbsp coconut flour
• 2-3 tablespoons blackberry puree {see below for recipe or use blackberry jam}
• 1/4 tsp Badia Sea Salt

Topping:

• 12 blackberries
• Blackberry puree:
• 1/4 cup of fresh or frozen blackberries
• 2 tablespoons honey
• 1/2 teaspoon Badia Lemon Juice

Cupcakes:

• Preheat the oven to 350° F degrees
• Line a 12-cup cupcake/muffin pan with cupcake liners
• Set aside
• In a medium sized bowl, stir together the flours, baking powder, salt, and lemon zest until thoroughly combined
• Set aside
• In a large bowl whisk butter, maple syrup, eggs, vanilla and coconut cream together until smooth
• Add the flour mix into the butter mix and stir until just combined; do not over mix
• The batter will be very thick like pudding
• Divide the batter between 12 liners in your cupcake pan
• Bake for 18 minutes, or until a toothpick inserted in the center comes out clean
• Allow to cool completely before frosting

Frosting:

• In a mixing bowl, combine everything except the blackberry puree
• Blend with an electric mixer or hand mixer on medium until well combined
• Drop in blackberry puree by tablespoons while mixing on high
• Mix until whipped together
• Put into a piping bag and top cupcakes
• Add a single blackberry to frosting
• Store in refrigerator covered for up to 2-3 days

Blackberry puree:

• Add all ingredients to blender and puree
• Add to a small saucepan and simmer for 8-10 minutes until thickens
• Remove from heat and let cool before using.
• Store extra covered in refrigerator up to 1 week