Book: Gluten-Free Cupcakes
By: Elana Amsterdam Page: 77
Who would’ve thought that you can have an iced delicacy into cupcake form? Serve this with different toppings for guests to have their own spin on their cupcake!
½ cup coconut flour
1 tablespoon arrowroot powder
¼ teaspoon sea salt
½ teaspoon baking soda
4 large eggs
½ cup agave nectar
½ cup finely chopped fresh strawberries
Whipped Cream Frosting
Gluten-Free chocolate sprinkles
1 banana, cut into 16 slices
8 cherries (fresh or frozen)
Preheat the oven to 350℉. Line 8 muffin cups with paper liners.
To make batter, in a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
Scoop ¼ cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.
To decorate the cupcakes, frost the tops with a layer of Chocolate Ganache. Pipe or add a big dollop of Whipped Cream Frosting on top of each cupcake, then cover with chocolate sprinkles. Place 2 banana slices in the whipped cream on each cupcake. Top with a cherry and serve immediately.