Baking

{New and Improved} Lemon Poppy Seed Cupcakes – Grain free, Gluten-free

My daughter recently asked for more “lemon cupcakes with the black seeds,” a.k.a. Lemon Poppy Seed Muffins.  The last batch we made, she liked, but didn’t love.  So I decided to adapt a recipe from the Gluten-Free Cupcakes by Elana Amsterdam; and it was a success,  a bit tart for me, but perfect for her!

Here it is; my notes are in italics:

Lemon Poppy Seed Cupcakes
adapted from Elana Amsterdam’s Blueberry Lemon Cupcake in Gluten-free Cupcakes

1/2 cup coconut flour
1/4 tsp sea salt – we used celtic sea salt, any will do
1/4 tsp baking soda
4 large eggs – you can substitute duck eggs for chicken eggs
1/2 cup grapeseed oil
1/2 cup agave nectar – if substituting honey for agave, start with 1/4 cup. Add more as needed.
2 Tbsp (approx 2 to 3 lemons) lemon zest – Elana recommends firmly packed, but we couldn’t get ours to wedge down in there.
1/4 cup lemon foam – If you juice your own lemons, the foam is what rises to the top of the cup after the juice sits for a moment. Just use a kitchen spoon to scoop off. If you do not, you can substitute lemon juice.
Poppy seeds – add to taste

Preheat the oven to 250*. Line 1 muffin tin with cupcake liners.

In a large bowl, combine the coconut flour, salt, and baking soda. I placed these ingredients into my kitchen aid bowl and mixed. 

In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar.

On low, slowly add the wet ingredients into the flour mixture. Once all the wet has been poured in,  increase the speed by 1 and continue mixing until everything is thoroughly combined.

Add the lemon zest and juice. Blend until incorporated.

Fold in poppy seeds. We added approx. 3-4 Tbsp. Add as little or as much as you like.

Scoop a 1/4 cup of batter into each muffin cup.  Lightly tap on the counter to remove any air bubbles.

Bake for 22 to 26 minutes, until a toothpick inserted into the center of the cupcake comes out with a few moist crumbs.

Let the cupcakes cool in the pan for 1 hour, then frost and serve. We liked ours without frosting, but a vanilla cream cheese, or a vanilla frosting would pair really nicely.

Makes 12 standard size cupcakes.

Store in an air tight container or freeze in ziplock bags.

~*~*~

Enjoy!

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