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Dessert
Gluten-Free, Dairy-Free Strawberry Cupcakes
MAKES 8
Not too sweet and flecked with fresh, red strawberries, these springtime cupcakes can serve as breakfast muffins for Mother’s Day. Coconut flour and eggs deliver extra protein. Topped with your favorite frosting, they make a special dessert. We do not recommend making this recipe egg free.
½ cup coconut flour
1 tablespoon arrowroot powder
¼ teaspoon sea salt
½ teaspoon baking soda
4 large eggs
½ cup agave nectar
1 tablespoon pure vanilla extract
½ cup finely chopped fresh strawberries
1. Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
2. In a large bowl, combine the coconut flour, arrowroot powder, salt and baking soda.
3. In a medium bowl, whisk together the eggs, agave nectar and vanilla extract.
4. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined. Then fold in the strawberries.
5. Scoop ¼ cup of batter into each prepared muffin cup.
6. Bake in preheated oven for 20 to 25 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.
Each unfrosted cupcake is 137 calories, 4g fat, 2g saturated fat, 0g trans fat, 106mg cholesterol, 200mg sodium, 22g carbs, 3g fiber, 4g protein.
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.
Comments (21)
I made these yesterday and they are wonderful. Thank you so much for the reciepe. It will be repeated. This is the first reciepe, gluten free, that has come out right for me.
Posted by: CHRIS DAVIDSON | May 17, 2011 7:11 AM Report this comment
I just (like out of the oven ten minutes ago) made these cupcakes with a couple changes. YUM. I used 1/2 cup sorgum flour, 1 tbsp of tapioca starch, and only three eggs. They are moist and delicious. I made them in a muffin top pan instead of cupcake and baked them at 350 for about 20 minutes.
Posted by: LEAH L | May 16, 2011 12:21 PM Report this comment
The Living Without test kitchen tested this recipe using flax meal egg substitute and applesauce/baking powder substitute. Neither was successful. We do not recommend this recipe with out eggs.
Posted by: LW Moderator | May 14, 2011 9:38 PM Report this comment
egg substitute is 1tsp. of flaxseed to 2 tblsp. of water let stand to softener = 1 egg
Posted by: Unknown | May 14, 2011 3:09 PM Report this comment
For a frosting you can't beat Diane Kittle's vanilla buttercream at LW website: http://www.livingwithout.com/recipes/gluten_fre_buttercream_frosting-1418-1.html
Posted by: LW Moderator | May 10, 2011 3:02 PM Report this comment
Would love to know the frosting recipe too!!
Posted by: Tabby R | May 10, 2011 2:15 PM Report this comment
Flour substitutions: Unfortunately we can't comment too much on changes to this recipe. We tested it for egg-free(not recommended). The original authors used coconut flour - the results are delicious. If you are willing to experiment (and not blame the authors for failure), our Food Editor suggests you could try substituting 1 cup of sorghum flour, and start with 3 eggs, adding the 4th only if the batter is too dry. Coconut flour absorbs liquids differently than most flours, hence the large difference in amounts. Certainly you can try! Best of luck.
Posted by: LW Moderator | May 10, 2011 1:33 PM Report this comment
Can another flour be substituted? I'm allergic to coconut...
Posted by: Sharon J | May 10, 2011 12:43 PM Report this comment
For those of you that cannot incorporate chicken eggs, would duck eggs be an option? Two of my children cannot have chicken eggs, but they can have duck eggs.
Posted by: Lola Grace | May 9, 2011 9:52 AM Report this comment
What frosting have you used in the pic?
Posted by: Christina B | May 8, 2011 5:30 PM Report this comment
it would have been nice to know it couldn't be made egg free before i wrote down the whole recipe and was excited about making them for mother's day.
Posted by: jacquelyn n | May 6, 2011 7:43 PM Report this comment
LW Moderator checked the original recipe and with the LW test kitchen. 1/2 cup coconut flour is correct. Coconut flour tends to "puff up" and the eggs or substitute give them lift, too. Good luck!
Posted by: LW Moderator | May 6, 2011 11:59 AM Report this comment
1/2 cup flour cannot make 8 cupcakes! There is an error here. I would like to make the recipe but this recipe would be a waste of ingredients ...
Posted by: Edith H | May 6, 2011 10:50 AM Report this comment
My daughter has a nut allergy and can not have coconut flour, is there any other substitution I can use? I so hope to try this. Thank you!
Posted by: Kerri-anne B | May 5, 2011 9:40 PM Report this comment
Oh, by the way. I have had these cupcakes and they are delicious! They don't even need frosting. :)
Posted by: Unknown | May 5, 2011 6:52 PM Report this comment
@Karin - It's true. Coconut flour requires the use of eggs.
@Laura - You could use honey, but I am not sure of the proportions.
@Ines - Coconut flour is a by-product of making coconut milk. They dry the left over pulp. You cannot make it from dried coconut because coconut flour is defatted. Dried coconut has a lot of fat (good fat) in it.
Posted by: Unknown | May 5, 2011 6:51 PM Report this comment
I was excited about the recipe until I read that it cannot be made egg-free. That's a bummer!
Posted by: Karin T | May 5, 2011 5:55 PM Report this comment
Can we substitute another sweetener for agave?
Posted by: Laura S | May 5, 2011 5:29 PM Report this comment
I'd love to know how to make the frosting!
Posted by: Anne R | May 5, 2011 5:11 PM Report this comment
What is coconut flour? Can you make it by putting dried coconut into a food processor?
Posted by: INES KALLMEYER | May 5, 2011 5:09 PM Report this comment
It looks delicious! I love fresh strawberry season!
Posted by: Sarena S | May 5, 2011 4:12 PM Report this comment