Marble Cupcakes from Gluten-Free Cupcakes Cookbook
I’m so excited to share a recipe from Elana Amsterdam (from Elana’s Pantry fame) who just came out with a new gluten free cupcake cookbook with recipes that are out-of-the-ballpark homeruns, and the fact that the recipes contain wholesome ingredients that you can pronounce is a plus in my “let’s eat real food” book (I was already moving in that direction, but I have to thank Diane from The WHOLE Gang and Shirley from Gluten Free Easily for raising my awareness to a new level) . There is no doubt in my gluten free diva mind that whenever I need a gluten free cupcake recipe, Elana’s new cookbook is the one I will make a beeline for. â€œReprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright Â© 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.â€ Two of the reasons that Elana’s recipes have so much going for them are that they are easy and delicious. I mean, take a look at the ingredient list for the Marble Cupcakes (scroll down). Five, count ’em, five ingredients for the vanilla batter, and six ingredients for the chocolate batter! Unheard of. Amazing! I’ve had immediate success with everything I’ve made from Elana’s first cookbook (The Gluten-Free Almond Flour Cookbook), so I have every reason to believe that the second one will be just as wonderful. Gotta whip up a quick batch of gluten free cupcakes for a class party or a bake sale or a birthday party? Elana’s recipes (and I’ve now made a good number of them) will have people swooning. I’ve seen it firsthand. It’s actually kind of funny. I mean, when I serve homemade gluten free goodies, the usual response is “These are gluten free? You have to be kidding”. Do you know why people react like that? I do. It’s because most of the gluten free baked goods that are available commercially have given gluten free a bad name. But then along comes Mary (name that tune, if you dare). Oops. I mean Elana and she helps to restore gluten free’s tarnished reputation. With panache and taste that could light up Fenway Park (name the city, if you dare). I’m just saying, if you don’t want to miss this train, run like an Easter bunny, go immediately to amazon.com and order Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. When I saw the price, I was stunned.Â Right now, it’s on sale for $9.03. Can you even believe it? I just ordered 5 of them, cause I know the price is gonna go up and I know at least five people who I’m buying it for, friends and family who love to bake, gluten free or not. And because I ordered over $25 worth of product, shipping is free. Can’t beat the deal! I’ve wanted an excuse to buy one of those adorable cupcake holders. And then it hit me today! My daughter’s bridal shower is next month. The strawberry cupcakes on page 24 of Elana’s book are going to take center stage and they will adorn my dessert table. Here’s a picture, from the book, of the Strawberry Cupcakes followed by the recipe. I only hope mine look half as good! Strawberry Cupcakes Makes 8 Sweetness: Medium 1/2 cup coconut flour 1 tablespoon arrowroot powder 1/4 teaspoon sea salt 1/2 teaspoon baking soda 4 large eggs 1/2 cup agave nectar 1 tablespoon vanilla extract 1/2 cup finely chopped fresh strawberries Preheat the oven to 350Â°F. Line 8 muffin cups with paper liners. 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 1/4 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, then frost and serve. Strawberry Meringue Frosting MAKES 3 CUPS SWEETNESS: HIGH My younger son eats this straight out of the bowl! 1/4 cup agave nectar 2 egg whites 2 tablespoons finely chopped fresh strawberries In a small saucepan over medium heat, bring the agave nectar to a boil, stirring constantly. Decrease the heat to low and simmer for 6 to 10 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color, then remove from the heat and set aside. In a deep bowl, whip the egg whites to stiff peaks using a handheld mixer. Be sure to push the beaters around the bowl to incorporate air into the whites. This step is important; if your egg whites are not whipped to stiff peaks, the recipe wonâ€™t work. Stop whipping as soon as the egg whites are stiff; overwhipping will result in egg whites that are dry and grainy. The foam of the whites will be stiff enough to stand up in well-defined, unwavering peaks. Drizzle the warm agave nectar very slowly into the egg whites, while whipping with a handheld mixer, to keep the peaks stiff. The meringue will become pearlescent and shiny. Allow to cool to room temperature, then fold the strawberries into the meringue. Use right away. So, let the drooling begin. Elana’s Marble Cupcakes with Vegan Chocolate Icing (it contains no animal products) are delicious. And at the risk of repeating myself, I couldn’t believe how easy they were to make. Marble Cupcakes Makes 8 Sweetness: Medium Vanilla Batter 1/4 cup coconut flour 1/4 teaspoon baking soda 2 large eggs 2 tablespoons grapeseed oil 1/3 cup agave nectar Chocolate Batter 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 350Â°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 flour, 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 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, then frost and serve. Vegan Chocolate Frosting MAKES 1 1/4 CUPS SWEETNESS: HIGH Who would guess that this super-rich and thick chocolate frosting is vegan? Frost over everything, or simply eat it with a spoon, like I do. 6 ounces dark chocolate chips (73% cacao) (about 1 heaping cup) 1/2 cup Spectrum all-vegetable shortening 1/4 cup agave nectar 1 tablespoon vanilla extract 2 tablespoons water Pinch of sea salt In a medium saucepan over very low heat, melt the chocolate until smooth. Allow the pan to stand on the counter for 5 to 10 minutes to cool the chocolate to room temperature. Blend in the shortening with a handheld mixer, then blend in the agave nectar, vanilla extract, water, and salt until smooth. Place the saucepan in the refrigerator for 3 to 8 minutes, until the frosting becomes spreadable. If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat and stir until the frosting is softened. If the frosting is too runny, place it back in the refrigerator until it firms up. Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days. Happy Gluten Free Cupcake Baking! Before you go, take a look at these two pictures. The first one is a picture of the Marble Cupcakes from Elana’s cookbook. The second one is my version of the Marble Cupcakes – they’re even delicious without icing!