Delicious strawberry cupcakes perfect for people following a gluten-free diet. From Gluten-Free Cupcakes by Elana Amsterdam.
Ingredient:
1/2 cup coconut flour
1 tablespoon arrow root 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
Method:
Preheat the oven to 350 F. Line 8 muffin cups with paper liners.
In a large bowl, combine the coconut flour, arrowroot powder, salt and baking soda. In a medium bowl, whisk together the eggs, agave nectar and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
Scoop 1/4 cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, until a toothpick inswerted 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.
Makes 8 cupcakes
Source: http://www.parenting.com/gluten-free-strawberry-cupcakes
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