Marble Swirl Gluten Free Cupcakes*

Vanilla Batter

You'll Need:

1/4 cup coconut flour

1/4 teaspoon baking soda

2 large eggs

2 tablespoons grapeseed oil

1/3 cup agave nectar

Chocolate Batter

You'll Need:

2 tablespoons coconut flour

2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

2 large eggs

1 tablespoon grapeseed oil

1/4 cup agave nectar

Preheat the oven to 350 F. Line 8 muffin cups with paper liners.

To make the vanilla batter, in a large bowl, combine the coconut flour and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Stir the wet ingredients into the coconut flour mixture with a large spoon until thoroughly combined.

To make the chocolate batter, in a large bowl, combine the coconut four, cocoa powder, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Stir the wet ingredients into the coconut flour mixture with a large spoon until thoroughly combined.

Fill each prepared muffin cup with 4 tablespoons of batter, alternating tablespoons of chocolate and vanilla, starting with chocolate batter and ending with vanilla. Use a toothpick to swirl the batter in figure eights.

Bake for 18 to 22 minutes, until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve!