I need to take baby steps when it comes to gluten-free baking.
Maybe the flours confuse me. Maybe I have no idea what guar gum is. Maybe arrowroot is intimidating.
… It’s just that I know exactly what all-purpose flour is going to do when I combined it with baking soda and buttermilk… it’s going to make me delicious, fluffy pancakes. I like knowing that.
But I’m being a brat. A total brat. I like the sound of coconut flour. I learned that arrowroot is just a thickening starch that comes from a plant. I can still use eggs in gluten-free baking, and I’m totally on-board with agave nectar.
I made gluten-free cupcakes. I was a brat for thinking that it would be torture. Considering how delicious these are… I’m totally done being a brat, probably until the next time something challenges my sensibilities.
There’s a new book in my collection. Gluten-free cupcakes I can get down with. All of the recipes are made with either coconut or almond flour. They all have agave nectar, sometimes coconut oil (yum!), and arrowroot. I was amazed at how sweet coconut flour is. Seriously… amazing. And boy is that stuff absorbent! Crazy. Yes. You’re watching me learn new things. Bare with me.
I’m stoked on this book, Gluten-Free Cupcakes. Elana has made gluten-free baking feel not so daunting… not to mention that these cupcakes are totally delicious. Her recipes have as little as three ingredients, usually six or so. Totally do-able. I want one of you to have a copy of this book. I also want one of you to have a bag of coconut flour and a bag of arrowroot powder. I’ll send those along too. Get started! There’s nothing that should stop you from gluten-free goodness.
Leave a comment with this post. Tell me what you’re doing this weekend that might me just slightly outside of your comfort zone. A winner will be chosen on Sunday night and announced on Monday. Get on it!
UPDATE: Winner! Kerry Edwards! You randomly won the Gluten-Free Cupcake Book! I’m stoked! I hope you are too!!
It’s strawberry time.
I’m totally ready to perfect my strawberry dice.
Listen… sometimes pictures of batter aren’t as glamorous as you want them to be. Well… most time they aren’t.
But there is some coconut flour and arrowroot magic going on here.
This recipe called for 4 large eggs and half a cup of coconut flour. I said… no way. And yet… way! These cupcakes turned out tender, moist, cakey, and delicious. Fan.
I topped these little cakes with agave sweetened Cream Cheese frosting. I am absolutely amazed at how simply delicious these are. I think I just got 46 times more popular with my gluten-free friends. I’m just sayin’.
Gluten-Free Strawberry Cupcakes
makes 8 (or 9) cupcakes
recipe from Gluten Free Cupcakes
1/2 cup coconut flour
1 tablespoon arrowroot powder
1/4 teaspoon salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup agave nectar
1 tablespoon pure vanilla extract
1/2 cup finely chopped fresh strawberries (plus more for topping the frosting)
Place a rack in the center of the oven and preheat to 350 degrees F. Line a cupcake pan with 8 or 9 foil or paper liners. Set aside.
In a large bowl, whisk together coconut flour, arrowroot powder, salt, and baking soda. If the coconut flour has a few stubborn lumps in it, make sure to whisk them out.
In a medium bowl, whisk together eggs, agave, and vanilla extract. Add the wet ingredients, all at once, to the dry ingredients and whisk together. You can do this by hand or with a handheld mixture. Whisk until all ingredients are well combined. You’ll feel the mixture begin to thicken as you stir.
Fold in the strawberries.
Scoop batter into lined cupcake pan. Fill papers to two-thirds full.
Bake for 20 to 25 minutes, or until a wooden skewer inserted in the center of a cupcake comes out with just a few moist crumbs. Remove from oven. Allow cupcakes to cool in the pan for 10 minutes before removing from the pan to cool completely on a wire rack. Once completely cool, frost with cream cheese frosting.
Cupcakes will keep, in an airtight container in the fridge for up 2 or 3 days.
Cream Cheese Frosting
makes: enough to smear 8 or 9 cupcakes. If you’d like to pipe this frosting, I suggest doubling the recipe.
1/3 cup heavy cream, whipped to stiff peaks
4 ounces cream cheese, at room temperature
2 tablespoons agave nectar
dash of pure vanilla extract
In a large bowl, whip heavy cream into stiff peaks using a whisk or a handheld mixer. In a separate large bowl, whip the cream cheese, agave, and vanilla together until smooth and pliable. Using a rubber spatula, fold the whipped cream into the cream cheese mixture. Fold until evenly combined.
Spread onto cooled cupcakes or place in a piping bag to pipe over cupcakes. Sprinkle with small diced strawberries.
Frosting will keep, in an airtight container in the fridge for 2 or 3 days.