Arrowroot. Agave nectar. Coconut flour. You might not think you’d find these items on a list of ingredients for a delicious strawberry cupcake, but you’d be wrong.
Do you equate “gluten-free” with “tasteless” or “gummy texture?” Then, these cupcakes will certainly be a pleasant surprise, since they bake up moist and full of flavor.
With food allergies on the rise and those affected by them in most of our close circles of family and friends, TRB is continually on the lookout for delicious recipes containing alternative ingredients. Getting back to basics seems to be the way to go, as natural foods once used by ancient civilizations are “chic” again. (Or maybe we should’ve never messed with a good thing to begin with). No matter how you look at it, what’s important to remember is: There *is* a way to satisfy your sweet tooth without eating processed foods loaded with preservatives and chemicals.
Speaking of which, a foodie friend recommended that TRB check out Joy the Baker. Joy’s blog is wonderful and witty, filled with recipes containing fresh ingredients and, yes, she also bakes gluten-free. Joy topped her version of these cupcakes with a fluffy cream cheese frosting. But, since TRB got such a good deal on a 4-lb. box of strawberries at Costco (come on, who doesn’t love that place?!), a fresh strawberry glaze seemed fitting for the occasion. It’s totally optional, though, as these could be good just dusted with a bit of powdered sugar or even served as muffins as part of your next Sunday brunch. TRB leaves it entirely up to you!
Gluten-Free Strawberry Cupcakes with Strawberry Glaze
(Yields approx. 12 cupcakes)
1/2 cup coconut flour
1 tablespoon arrowroot powder (also called arrowroot flour or starch)
1/4 tsp. Kosher salt
1/2 tsp. baking soda
4 large eggs
1/2 cup agave nectar
1 tbsp. pure vanilla extract
1/2 cup finely chopped fresh strawberries
For the Glaze:
6 large strawberries, roughly chopped
Scant 1/4 cup granulated sugar
1 and 1/4 cup confectioner’s sugar
Additional strawberries for garnish
1. Preheat the oven to 350 degrees. Line a cupcake pan with foil or paper liners. Set aside.
2. In a large bowl, combine coconut flour, arrowroot powder, salt and baking soda. (Whisk out any lumps in dry ingredients).
3. In a medium bowl, whisk together eggs, agave and vanilla. Add the wet ingredients to the dry ingredients and whisk together until well combined. The mixture will thicken as you stir.
4. Fold in the chopped strawberries.
5. Scoop batter into cupcake liners and fill two-thirds of the way.
6. Bake for 20-to-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and cool completely.
7. Prepare the glaze: In a saucepan, heat chopped strawberries with granulated sugar until strawberries become soft and juicy. Strain the mixture into a measuring cup and add confectioner’s sugar. Whisk until smooth. Pour a small amount on each cupcake and spread carefully with a butter knife. Top with a strawberry, if desired. Refrigerate to set.
Are you following a gluten-free diet? Would you like to see more GF recipes from TRB? Share your story with us – post a comment below.