Testing one of the gluten free cupcake recipes
As I am writing this on a glorious summer day, just after Wimbledon, I decided to make some Strawberry Cupcakes from page 24 of the book.
One of the really nice things about these cupcake recipes is that you don't need lots of different gf flours in stock. I had some coconut flour that needed using up and the only other "flour" required was arrowroot. I had the rest of the ingredients in stock so off to the kitchen I went.
The recipe was easy to follow, although I should have read the method through before starting.
I ended up putting the dry ingredients in the mixer bowl first and then had to whip up the eggs and agave by hand before adding into the main bowl. Apart from that, it was very quick and easy to mix up and spoon into cupcake cases. Of course now the children have left home, I was the only one around to lick the bowl out. Cooks perks. Hee hee.
The cupcakes were cooked in 25 minutes, exactly as the recipe said they would be.
Elana does a handy oven conversion chart at the back of her book, but I forgot to allow for the fact that my oven is a fan oven, so I should have reduced the temperature slightly.
My photograph at the top of this page is nowhere near as good as those in the book, but its the taste that counts. The cupcakes were moist, light and fluffy with a delicate strawberry flavor. Very moreish!
I left them in the silicone muffin tins to cool, before taking them out and arranging on a plate. I have to admit that a couple were eaten before I decided to make the frosting. I just couldn't resist. Well could you?
Elana marked this recipe as medium on her sweetness rating, which I would agree with.