Some of the recipes in this book include raw eggs.

When eggs are consumed raw, there is always the risk that bacteria, which
is killed by proper cooking, may be present. For this reason, always buy certified salmonella-free eggs from a reliable grocer,
storing them in the refrigerator until they are served. Because of the health risks associated with the consumption of bacteria
that can be present in raw eggs, they should not be consumed by infants, small children, pregnant women, the elderly, or
any persons who may be immunocompromised. The author and publisher expressly disclaim responsibility for any adverse
effects that may result from the use or application of the recipes and information contained in this book.

Copyright 2011 by Elana Amsterdam

Photographs copyright 2011 by Annabelle Breakey
All rights reserved.
Published in the United States by Celestial Arts, an imprint of the Crown Publishing Group, a division of
Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Celestial Arts and the Celestial Arts colophon are registered trademarks of Random House, Inc.
Library of Congress Cataloging-in-Publication Data
Amsterdam, Elana.
Gluten-free cupcakes : 50 irresistible recipes made with almond and coconut flour / Elana Amsterdam.
p. cm.
Includes index.
Summary: A collection of 50 gluten-free cupcake recipes featuring coconut flour and almond flour
Provided by publisher.
1. Gluten-free dietRecipes. 2. Cupcakes. 3. Cooking (Almond flour)
4. Cooking (Coconut flour) 5. Cookbooks. I. Title.
RM237.86.A474 2011
641.5638dc22
2010045093
ISBN 978-1-58761-166-7
Printed in China
Design by Betsy Stromberg
Food styling by Dan Becker
Food styling on pages 25 and 54 by Karen Shinto
Prop styling by Emma Star Jensen
Food styling assistance by Emily Garland and Jeffrey Larsen
10 9 8 7 6 5 4 3 2 1
First Edition

Amst_9781587611667_3p_all_r1.indd 4

11/24/10 1:00 PM

Cookie Surprise Cupcakes

Makes 10

[] Sweetness: Medium

When I met Robyn Baldwin, one of my loyal readers, at a book signing

in Davis, California (my hometown), she gave me the idea for these
chocolate cupcakes with a cookie center. Thanks, Robyn! Frost with
Vegan Chocolate Frosting (page 92).

Batter
5 tablespoons coconut flour
1/4

cup unsweetened cocoa powder

1/4

teaspoon sea salt

1/2

teaspoon baking soda

4 large eggs
1/2

cup agave nectar

Cookie Dough
2/3

cup blanched almond flour

1/4

teaspoon baking soda

3 tablespoons agave nectar

5 tablespoons mini chocolate chips
(semisweet)

[]
Preheat the oven to 350F. Line 10 muffin
cups with paper liners.
To make the batter, in a large bowl,
combine the coconut flour, cocoa powder,
salt, and baking soda. In a medium bowl,
whisk together the eggs and agave nectar.
Blend the wet ingredients into the coconut

36

flour mixture with a handheld mixer until

thoroughly combined.
To make the cookie dough, in a large
bowl, combine the almond flour and
baking soda. Stir the agave nectar into the
almond flour mixture until thoroughly
combined, then fold in the mini chocolate
chips.
Scoop out 1 tablespoon of cookie
dough, roll into a ball, and place in each
prepared muffin cup, then cover with
3 tablespoons of batter.
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 3 hours in order to give the filling a
chance to set up, then frost and serve.

Gluten-Free cupcakes

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Orange Rosemary Cupcakes

Makes 11

[] Sweetness: Medium

Healthy bioflavonoids in orange zest and nutritious antioxidants in

rosemary make this nourishing delight the perfect complement to a
late afternoon cup of chai.

1/2

cup coconut flour

1/2

cup blanched almond flour

1/2

teaspoon sea salt

1 teaspoon baking soda

4 large eggs
1/2

cup grapeseed oil

1/2

cup agave nectar

2 tablespoons firmly packed orange zest

1 tablespoon finely chopped fresh rosemary

56

Preheat the oven to 350F. Line 11 muffin

cups with paper liners.
In a large bowl, combine the coconut
flour, almond flour, salt, and baking soda.
In a medium bowl, whisk together the eggs,
grapeseed oil, agave nectar, and orange
zest. Blend the wet ingredients into the
coconut flour mixture with a handheld
mixer until thoroughly combined, then stir
in the rosemary.
Scoop 1/4 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 serve.

Gluten-Free cupcakes

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Vegan Chocolate
Frosting
Makes

11/4

cups

[] Sweetness: High

Who would guess that this super-rich and

thick chocolate frosting is vegan? Frost over
everything, or simply eat it with a spoon,

Chocolate Ganache
Makes 3/4 cup

[] Sweetness: Medium

According to Joy of Cooking, a ganache is

a sleek, rich coating on a European torte, or
the center of a rich chocolate truffle. I have
adapted the old standard from this amaz-

like I do.

ing cookbook, which is the most dog-eared

6 ounces dark chocolate chips (73% cacao)

(about 1 heaping cup)

Almond Fudge Cupcakes (page 38).

in my collection. I like this recipe best with

1/2

cup Spectrum all-vegetable shortening

1/4

cup agave nectar

1 tablespoon vanilla extract

2 tablespoons water
Pinch of sea salt

In a medium saucepan over very low heat, melt

the chocolate until smooth. Allow the pan to
stand on the counter for 5 to 10 minutes to cool
the chocolate to room temperature.
Blend in the shortening with a handheld
mixer, then blend in the agave nectar, vanilla
extract, water, and salt until smooth. Place the
saucepan in the refrigerator for 3 to 8 minutes,
until the frosting becomes spreadable.
If the frosting becomes too stiff to work
with, reheat the pan ever so briefly over very
low heat and stir until the frosting is softened.
If the frosting is too runny, place it back in the
refrigerator until it firms up.
Use immediately or store in a glass Mason
jar in the refrigerator for up to 3 days.

92

Triple Chocolate Cupcakes (page 33) or

3/4

cup heavy cream

8 ounces dark chocolate chips (73% cacao)

(just over 11/3 cups)
1 teaspoon vanilla extract
Pinch of sea salt

In a medium saucepan, bring the heavy cream

to a boil, then immediately remove it from the
heat. Stir in the chocolate until it is melted and
smooth, then stir in the vanilla extract and salt.
Let the ganache stand at room temperature
for 5 minutes, then transfer to the refrigerator and chill until the ganache thickens and
becomes shiny and spreadable. This could take
anywhere from 10 to 30 minutes, depending on
the temperature of your refrigerator.
If the frosting becomes too stiff to work
with, reheat the pan ever so briefly over very
low heat, and stir until softened.
Use immediately or store in a glass Mason
jar in the refrigerator for up to 24 hours.

Gluten-Free cupcakes

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