Adapted from Recipe Girl
My friend Vicki at work is pregnant with twin baby boys. We had a baby shower for her at work last week.
She has Celiac disease, which means she cannot eat any gluten. Gluten is a protein that can be found in wheat, barley, rye, and some other grains. About 1% of Americans cannot eat foods that contain gluten, and it seems as though this number is on the rise. When these people eat foods that have gluten, their immune systems respond by damaging the lining of the small intestine. This is called celiac disease. Most nutrients are absorbed in the small intestine so this can cause nutrient deficiencies.
1½ cup coconut flour
⅓ cup unsweetened cocoa powder
½ teaspoon sea salt
2 teaspoons baking soda
12 large eggs
6 Tablespoons grapeseed (or canola) oil
1½ cup agave nectar
CREAM CHEESE FROSTING:
1½ cup heavy whipping cream
16 ounces light cream cheese, at room temperature
¼ cup agave nectar
¼ cup honey
blue food coloring
- Preheat oven to 350°. Line 12 muffin cups with paper liners.
- In a large bowl, whisk together coconut flour, cocoa powder, salt and baking soda.
- In a separate bowl, combine eggs, oil and agave nectar; whisk vigorously until well mixed.
- Add wet ingredients to dry ingredients; use electric mixer to combine. Scoop ¼ cup of batter into each prepared muffin cup.
- Bake 18 to 22 minutes, or until toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool, then remove from pan and frost. Makes 24 cupcakes.
- In a deep bowl, whip the cream with an electric mixer until stiff peaks form.
- In a separate, larger bowl, whip the cream cheese, food coloring and agave nectar until well combined.
- Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Spread or pipe onto cupcakes.
I thought these were a little dry but good! It was my first attempt at gluten free baking and Vicki said the cupcakes were good so I was pleased!