Recipe Book

14
Blueberry Twist
Cupcakes
serves 12
1 cup butter
1 ½ cup agave
4 eggs
1 ½ cups all-purpose our
¾ cup whole wheat our
2 tsp. baking powder
1 lemon
¼ cup unsalted butter
1 cup powdered sugar
¾ cup blueberries
OTHER IDEAS FOR YOUR JUICER
1. Juice the lemon. Reserve half of the pulp
and juice.
2. Sift together the ours and baking powder.
3. Beat together the eggs, agave, and reserved
lemon. Add to the dry mixture. Stir to
incorporate.
4. Spoon the mixture into baking cups. Bake in the
oven at 350° F for about 25 minutes.
5. Juice the blueberries and place the juice and
one quarter of the pulp into a small sauce pot.
Cook over medium heat for 4–5 minutes. Then,
refrigerate to cool.
6. For frosting, in a mixer, whip the butter
and the sugar together while slowly adding the
blueberry mixture.
Serving size (128 g); 440 calories; 190 calories
from fat; 21 g total tat; 13 g saturated fat; 0.5 g trans fat;
125 mg cholesterol; 115 mg sodium; 61 g total carbohydrate;
2 g dietary ber; 43 g sugar; 5 g protein; 15% vitamin A;
4% vitamin C; 4% calcium; 8% iron