Okay, again, it's been too long since I last updated my blog. A lot has been going on in my life, but I'm not going to bore you with the details. I'm finished with classes for the summer, well, I have one, it's on-line though. I don't have a summer job (yet, but I'm hoping somebody will get back to me), so I will probably be updating this blog a lot.
I made these cupcakes yesterday since I had a lot of strawberries that were probably going to go bad soon, so I wanted to use them for something. This recipe comes from Gluten-Free Cupcakes by Elana Amsterdam. It's the first recipe I've made from this book and they turned out great. The frosting was a little too sweet for my taste, but the cupcakes weren't overly sweet at all, so it was balanced out. The only bad thing about this recipe was it only makes 8 cupcakes, so if you're making them for an event, you might want to double or triple the recipe, same goes for the frosting.
Here's what you'll need:
- 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
- 1/4 cup agave nectar
- 2 egg whites
- 2 tablespoons finely chopped fresh stawberries
In a large bowl, combine the coconut flour, arrowroot, salt, and baking soda. In a medium bowl, whisk together the eggs, agave, and vanilla.
Now onto the frosting: In a small saucepan over medium heat, bring the agave to a boil, stirring constantly. Decrease the heat to low and simmer for 6 to 10 minutes, stirring on occasion, until the agave darkens slightly from its original amber color. Remove from heat and set aside.
In a deep bowl, whip the egg whites to stiff peaks using a handheld mixer. Stop whipping as soon as the egg whites are stiff.
|Could have been stiffer.|