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 diet—Recipes. 2. Cupcakes. 3. Cooking (Almond flour)
4. Cooking (Coconut flour) 5. Cookbooks. I. Title.
RM237.86.A474 2011
641.5’638—dc22
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

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 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 flour mixture with a handheld mixer until

5 tablespoons coconut flour thoroughly combined.
1/4 cup unsweetened cocoa powder To make the cookie dough, in a large
1/4 teaspoon sea salt bowl, combine the almond flour and
1/2 teaspoon baking soda baking soda. Stir the agave nectar into the
4 large eggs
almond flour mixture until thoroughly
1/2 cup agave nectar
combined, then fold in the mini chocolate
Cookie Dough
chips.
2/3 cup blanched almond flour Scoop out 1 tablespoon of cookie
1/4 teaspoon baking soda dough, roll into a ball, and place in each
3 tablespoons agave nectar prepared muffin cup, then cover with
5 tablespoons mini chocolate chips 3 tablespoons of batter.
(semisweet) Bake for 18 to 22 minutes, until a tooth-
[] pick inserted into the center of a cupcake
comes out with just a few moist crumbs
Preheat the oven to 350°F. Line 10 muffin attached. Let the cupcakes cool in the pan
cups with paper liners. for 3 hours in order to give the filling a
To make the batter, in a large bowl, chance to set up, then frost and serve.
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 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 Preheat the oven to 350°F. Line 11 muffin
1/2 cup blanched almond flour cups with paper liners.
1/2 teaspoon sea salt In a large bowl, combine the coconut
1 teaspoon baking soda flour, almond flour, salt, and baking soda.
4 large eggs In a medium bowl, whisk together the eggs,
1/2 cup grapeseed oil
grapeseed oil, agave nectar, and orange
1/2 cup agave nectar
zest. Blend the wet ingredients into the
2 tablespoons firmly packed orange zest
coconut flour mixture with a handheld
1 tablespoon finely chopped fresh rosemary
mixer until thoroughly combined, then stir
in the rosemary.
Scoop 1/4 cup of batter into each pre-
pared muffin cup.
Bake for 18 to 22 minutes, until a tooth-
pick 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.

56 Gluten-Free cupcakes

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 Vegan Chocolate Chocolate Ganache
Frosting
Makes 3/4 cup [] Sweetness: Medium
Makes 11/4 cups [] Sweetness: High According to Joy of Cooking, a ganache is

Who would guess that this super-rich and a sleek, rich coating on a European torte, or

thick chocolate frosting is vegan? Frost over the center of a rich chocolate truffle. I have

everything, or simply eat it with a spoon, adapted the old standard from this amaz-

like I do. ing cookbook, which is the most dog-eared

in my collection. I like this recipe best with
6 ounces dark chocolate chips (73% cacao) Triple Chocolate Cupcakes (page 33) or
(about 1 heaping cup) Almond Fudge Cupcakes (page 38).
1/2 cup Spectrum all-vegetable shortening
1/4 3/4 cup heavy cream
cup agave nectar
1 tablespoon vanilla extract 8 ounces dark chocolate chips (73% cacao)
(just over 1 1/3 cups)
2 tablespoons water
1 teaspoon vanilla extract
Pinch of sea salt
Pinch of sea salt

In a medium saucepan over very low heat, melt

In a medium saucepan, bring the heavy cream
the chocolate until smooth. Allow the pan to
to a boil, then immediately remove it from the
stand on the counter for 5 to 10 minutes to cool
heat. Stir in the chocolate until it is melted and
the chocolate to room temperature.
smooth, then stir in the vanilla extract and salt.
Blend in the shortening with a handheld
Let the ganache stand at room temperature
mixer, then blend in the agave nectar, vanilla
for 5 minutes, then transfer to the refrigera-
extract, water, and salt until smooth. Place the
tor and chill until the ganache thickens and
saucepan in the refrigerator for 3 to 8 minutes,
becomes shiny and spreadable. This could take
until the frosting becomes spreadable.
anywhere from 10 to 30 minutes, depending on
If the frosting becomes too stiff to work
the temperature of your refrigerator.
with, reheat the pan ever so briefly over very
If the frosting becomes too stiff to work
low heat and stir until the frosting is softened.
with, reheat the pan ever so briefly over very
If the frosting is too runny, place it back in the
low heat, and stir until softened.
refrigerator until it firms up.
Use immediately or store in a glass Mason
Use immediately or store in a glass Mason
jar in the refrigerator for up to 24 hours.
jar in the refrigerator for up to 3 days.

92 Gluten-Free cupcakes

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