Baking

Vanilla Fig Cupcakes – Gluten-free, Grain-free

I have to admit, I was a little bit timid about making theses cupcakes. I am happy to say I ate my words, literally!  They reminded me of fig newtons, and my family ate them up!

Our only complaint was the hour we had to wait to eat them. Yes, I did say an hour! But I have to say I tried a cupcake at 15 minutes, 30 minutes, and at the hour mark and Elana Amsterdam definitely knows what she is talking about. The hour was the perfect amount of set-up time for the coconut flour and so worth the wait. They were amazing! Here it is; my notes are in italics:

Vanilla Fig Cupcakes
Gluten-Free Cupcakes: 50 Irresistible Recipes made with Almond and Coconut Flour  by Elana Amsterdam

1/2 cup coconut flour
1/2 tsp sea salt – we used celtic sea salt, but any sea salt you have on hand will work perfectly
1/4 tsp baking soda
4 large eggs – we used duck eggs, because I had them on hand
1/2 c grapeseed oil
1/2 c agave nectar
1 vanilla bean pod, split lengthwise – we used a capful of liquid vanilla
1 c dried figs, finely chopped – we used approx. half a jar of Trader Joe’s Fig Butter

Preheat the oven to 350*.  Line a muffin tin with cupcake liners.  We lined 1 regular cupcake pan, and half of a mini pan for lunches and snacks. 

In a large bowl, combine the coconut flour, salt, and baking soda.  In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar.  Scrape the tiny vanilla beans (they look like seeds) out of the pod into the wet mixture.  Blend the wet ingredients into the coconut flour mixture with a handheld mixer – you can use a Kitchenaid, until thoroughly combined, then fold in figs – or fig butter.

Scoop 1/4 cup of batter into each prepared muffin cup. We used 1 full cookie scoop to fill each regular liner and 1/2 the cookie scoop for the minis. 

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 and serve. We felt these cupcakes were wonderful without frosting. 

Makes 12-15 regulars or 12 regulars and 10 minis.

Store in an air tight ziplock bag or plastic container. These cupcakes can be frozen and thawed without harming the taste and texture of the cupcake.

~*~*~

Enjoy!

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