This is the second of three recipes (click here to see the recipe for strawberry cupcakes) reprinted from the brand-new cookbook Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour by Elana Amsterdam. Stay tuned for a contest to win a copy!
Permission for these materials is granted based upon your use of the following credit line: “Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 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.”
1/2 cup coconut flour
1/2 cup blanched almond flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
3 large eggs
1/2 cup grapeseed oil
1/2 cup agave nectar
2 tablespoons firmly packed lime zest, plus more to decorate (about 3 limes)
Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
In a large bowl, combine the coconut flour, almond flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and 2 tablespoons lime zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
Scoop 1/4 cup of batter into each prepared muffin cup.
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, sprinkle with the remaining lime zest, and serve.
Vegan Coconut Frosting
Makes 2 cups
1/2 cup coconut milk
1/2 cup agave nectar
1 tablespoon arrowroot powder
1 tablespoon water
1 cup coconut oil, melted over very low heat
In a medium saucepan, bring the coconut milk and agave nectar to a boil over medium heat. Whisk the ingredients together, then decrease the heat and simmer for 2 to 3 minutes, to reduce just slightly, stirring frequently.
In a small bowl, dissolve the arrowroot powder in water, stirring to make a slurry. Increase the heat under the saucepan to medium-high so the mixture is bubbling. Add the arrowroot slurry to the coconut mixture, whisking constantly until the mixture thickens and turns opaque and shiny, about 1 minute. Once the mixture becomes shiny, remove the pan from the heat and gradually blend in the coconut oil with a handheld mixer until well combined.
Allow to cool on the counter for 15 minutes. The mixture will not look like frosting yet—don’t worry; this is okay.
Chill the frosting in the refrigerator for 1 to 11/2 hours, until the frosting fully solidifies and looks opaque white in color. Remove from the refrigerator and whip with a handheld mixer until thick and fluffy. The frosting will be sticky looking and lumps will dissolve during whipping.
Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days. Allow the frosting to soften a bit after removing from the refrigerator. Stir with a flexible spatula until spreadable.