This was the first time I’ve made a gluten-free dessert (intentionally). I wasn’t sure what to expect, and I didn’t want to invest a lot into ingredients I couldn’t pronounce and wouldn’t know what to do with. Fortunately after some googling I found an excellent recipe that only required a couple new ingredients.
These strawberry cupcakes were delicious. The cake was sponge-y, tasting almost like an angel food cake. They don’t look particularly attractive, the coconut flour makes the batter darker than all-purpose flour. To go with it I made a strawberry cream cheese frosting. Unfortunately the frosting turned out a bit runnier than I would have liked (I think too much strawberry puree and not enough cream cheese), but it was delicious with the cupcakes!
I would definitely make these cupcakes again even if I didn’t need a gluten-free dessert.
Makes 16 regular cupcakes, 48 mini cupcakes
Adapted from The Kitchn
- 1 cup coconut flour
- 2 Tbsp arrowroot powder
- 1/2 tsp salt
- 1 tsp baking soda
- 8 large eggs
- 1 cup agave nectar
- 2 Tbsp vanilla extract
- 1 cup finely chopped fresh strawberries
Preheat the oven to 350°F. Line muffin tins with paper liners.
In a large bowl, combine coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Using an electric mixer, blend the wet ingredients into the dry. Fold in the strawberries. Scoop batter into the prepared muffin tins until mostly full (using a cookie scoop gives the perfect amount for mini-cupcakes). Bake for 9-10 minutes for mini cupcakes or 20-25 minutes for regular size, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cupcakes cool in the pan for 1 hour, then frost and serve.
Strawberry Cream Cheese Frosting
I mixed in some strawberry puree and some finely chopped strawberries with 16 oz cream cheese, 1/2 stick butter, and 2 cups powdered sugar. Taste along the way until it’s at the desired sweetness. Refrigerate until ready to use.