My dear friend Elana Amsterdam’s new cookbook, Gluten-Free Cupcakes: 50 Irresistible Cupcakes Made with Almond and Coconut Flour, arrived Friday (courtesy of Elana and 10 Speed Press). Yes, 50 cupcake recipes! Cupcakes that run the gamut from seemingly simple (like a Vanilla or Vegan Chocolate Cupcake) to decadent, like German Chocolate Cupcakes. There are even savory cupcakes, aka muffins, like Scallion Goat Cheese Muffins. And irresistible is right! I haven’t had a cupcake since going gluten free and I already have several other great cookbooks in my queue for review. Yet I couldn’t resist dropping everything and making cupcakes.
After reading Elana’s introduction and comprehensive section on equipment, ingredients, measuring, and more, I flipped through the recipes one by one. So many gorgeous cupcakes, but it was the lovely chocolate and vanilla swirls of the Marble Cupcakes that caught my eye. The photo showed them frosted or unfrosted. Elana reports that one of her sons like them without frosting; the other likes them with frosting. I went for the no-frosting option and was perfectly happy with the results. Even Mr. GFE happily indulged, although with Elana’s cupcakes, indulgence is a relative thing. Ingredients are healthier choices like almond flour, coconut flour, eggs, grapeseed oil, cocoa powder, coconut milk, fruit, nuts, and agave nectar. I used our bees’ honey instead of agave nectar to make these beautiful marble cupcakes—a delightful mix of vanilla and chocolate goodness. Note that the bright orange yolks from my friends’ free-range chickens actually made the vanilla batter a yellow-orange when I made this recipe, which makes these look like Halloween cupcakes!
Eating gluten-free cupcakes again is “a good news story.” Even better news? Right now, pre-release (the release date is April 26), Elana’s book is priced at an unbelievable $9 on Amazon. If you click here on First Pages (be sure to page through to the end), you can read the first pages of Elana’s book, and you’ll actually see her recipe for Vanilla Cupcakes. Talk about a preview with a bonus! Check it all out here and pre-order if you like.
Update: Elana and 10 Speed Press have graciously allowed me to share this recipe with my gfe readers—woohoo! You can also see the gorgeous photo from her Gluten-Free Cupcakes cookbook, which shows both the frosted and unfrosted versions.
Photo courtesy of Elana Amsterdam and 10 Speed Press
Elana’s Marble Cupcakes
(Click here for a printable version of this recipe.)
Makes 8 cupcakes. Sweetness: Medium
1/4 cup coconut flour
1/4 teaspoon baking soda
2 large eggs
2 tablespoons grapeseed oil
1/3 cup agave nectar
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 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.
Recipes reprinted courtesy of Elana Amsterdam and 10 Speed Press.
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