Gluten-Free Cupcakes by Elana Amsterdam

Author:Elana Amsterdam [Amsterdam, Elana]
Language: eng
Format: epub
ISBN: 978-1-58761-368-5
Publisher: Ten Speed Press
Published: 2011-05-10T04:00:00+00:00

Preheat the oven to 350°F. Line 9 muffin cups with paper liners.

In a large bowl, combine the coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, coconut oil, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the shredded coconut.

Scoop ¼ 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 toasted coconut flakes, and serve.

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