When I opened my second-grader’s backpack to insert his lunchbox on Monday morning, I noticed a flyer requesting home-baked goods for the bake sale Thursday night. A-ha! An opportunity to try out one of Elana Amsterdam’s recipes from her brand new cookbook, Gluten-Free Cupcakes: 50 Irresistable Recipes Made with Almond and Coconut Flour!
I spied this recipe from the book in the newspaper recently and have been just waiting for an occasion calling for cupcakes to try it out.
It can be tricky to bake wheat-free cakes, but I’ve tried Elana’s recipes in the past and had good success, though I think this recipe takes the cake (ha-ha). Simply delicious and so-o-o-o easy with only 6 ingredients! I baked them together with my 6-year old and then whipped together a simple butter/powdered sugar/vanilla frosting with a couple tablespoons of coconut milk added to thin it out.
The demand for the cupcakes started out slowly at the bake sale last night, but by the end of the evening’s activities, every single one had been sold and enjoyed. And my family, at least, was glad there was a yummy gluten-free option to munch on at the event. 🙂
Here’s the recipe for
Flourless Chocolate Hazelnut Cupcakes from Elana Amsterdam:
1.5 cups dark chocolate chips
1 cup hazelnuts
3 large eggs
1/4 cup agave nectar
1 Tbsp. vanilla extract
1/4 tsp. sea salt
Preheat oven to 350 degrees. Line 10 muffin cups with paper liners.
Combine the chocolate chips and hazelnuts in a food processor, and process until they have the consistency of coarse sand. Add the eggs and agave nectar, and pulse until combined, about 10 seconds.
Scoop 1/4 cup of batter into each prepared muffin cup.
Bake for 20-25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
My only variations: I doubled the recipe and made 1 dozen regular cupcakes and about 40 mini cupcakes. I left them in the oven a little too long waiting for the toothpick to come out completely clean; next time I will pull them out after 25 minutes no matter what. They were still yummy, though! 🙂