In my quest for a good gluten free cupcake, I came upon many obstacles. Again I tried simply substituting GF flour for the real thing. Fail. I tried ones with chick pea flour that I did NOT like, and almond flour that also just didn’t cut it. Then I found these. These chocolate cupcakes are from Elana’s Pantry and really are the best GF cupcakes I’ve had. In fact, these are some of the best cupcakes, period. They are made with coconut flour and cocoa powder which makes them of the “naturally GF” ilk. They are light and lovely.
As far as frosting goes, I’ve tried a few vegan recipes and some are pretty okay, but nothing to write home about. This week, my roommate Lynda suggested peanut butter frosting. Aha! How did I not think of that, another naturally GF and lactose free treat “naturally.” So I created this PB recipe and it tastes so good.
Elana’s Pantry Gluten Free Cupcakes:
¼ cup coconut flour
¼ cup cocoa powder
¼ teaspoon salt
½ teaspoon baking soda
¼ cup grapeseed oil
½ cup agave nectar
In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda. In a large bowl, blend together eggs, oil and agave. Blend dry ingredients into wet thoroughly.
Peanut Butter Frosting
1 c smooth peanut butter
2/3 c powdered sugar
3 Tbsp earthspread butter
1 Tbsp almond milk plus another 1-2 Tbsp if necessary (any non-dairy milk will work)
1 tsp vanilla
Beat together peanut butter and butter at medium speed with mixer. Add powdered sugar and beat until smooth. Add 1 T milk and the vanilla and beat. Frost cupcakes with spatula or cut a little hole in the corner of a ziplock bag and squeeze out. If frosting is too thick, add more almond milk. Cool cupcakes completely before frosting.
Note: After eating these and watching the faces of folks eating these, I realize they are VERY rich! Eat with a cup of milk handy or go light on the frosting on top.