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Moist and Light Chocolate Cupcakes
Great recipe for your child's Birthday Party
By TanyaG
2010-01-28 17:53:19
These are so easy and the perfect cake for a party and your child's school. You can served these to all the kids and not even need to tell them that they are gluten free. You really don't taste a difference at all. These are sugar free and sweetened with Agave Nectar which has natural sugar. The icing is NOT sugar free. I also added cocoa to the icing and it was so good. The icing makes a lot. I am sure there is almost enough to also decorate a round cake.
| Prep time | 20 minutes |
| Cooking time | 20 minutes |
| Servings | 24 plus cupcakes |
Ingredients
2 1/2 cups coconut flour
1 cup cocoa powder
1 tsp kosher salt
2 tsp baking soda
12 eggs
1 cup of canola oil
2 cups blue agave nectar
Frosting:
For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 pounds confectioners’ sugar, sifted
Icing is from Ina Garten
Instructions
Place the wet ingredients in a small bowl. Mix until blended.
Place the dry ingredients in a large bowl.
Combine the wet with the dry ingredients and mix just until blended.
Pour into muffin pan and Bake at 375 for 20 min. All ovens are different so check after 15 min.
Cool and frost
Icing:
For the icing, mix the butter, cream cheese, sugar, and
vanilla in the bowl of an electric mixer fitted with the
paddle attachment, on low speed, mixing just until smooth.
Spread the frosting generously on top of each cupcake.
| Category | Dessert |
| Cuisine | North American |
| Diet Choices | gluten-free |
| Tags | birthday cake chocolate |
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Jan. 26, 2010
Reply to This PostLet me just say that these were AMAZING cupcakes. They were unbelievably moist and the flavor was wonderful. :)
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Jan. 27, 2010
Reply to This Postsounds amazing! ill have to try this recipe. Please also visit my www.GlutenFreeHelp.info website as I have a great CONTEST there too! I love to be connected to other cooks. Tina
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Jan. 28, 2010
Reply to This PostThese LOOK AMAZING!!! Tanya...you have out done yourself! :-) Can't wait to try them. :-)
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Jan. 29, 2010
Reply to This PostValerie You are way to nice. Thank you so much. But seriously try these and let me know what you think ok. I want to know.
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Jan. 29, 2010Reply to This Post
I will try them later this weekend, if I can find a free moment. :-) Chocolate is always a must, so I'm sure I'll fit it in there somewhere. :-) Yummy!
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March 5, 2010
Reply to This PostIs there any substitute for agave nectar? Both high fructose corn syrup and agave nectar contain fructose, which is the unhealthiest sweetener on the market.
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March 5, 2010Reply to This Post
Well I have two different flavors of the Agave Nectar and neither of them contain corn syrup or fructose. I am also not sure of another healthy sweetener that could be used. I know there must be more out there though.
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March 6, 2010Reply to This Post
My research confirms that agave is fructose even tho it is not required labeling. I guess I'm wondering how much moistness is contributed by the syrup. Stevia is most recommended, but I've only seen it in powdered form.
Agave nectar (or agave syrup, as it's sometimes called) is a plant-based sweetener derived from the agave cactus, native to Mexico. As with maple syrup, agave juice is extracted from the plant by tapping into it, pouring it off, then putting it through a filtering and heating process. The slight heat allows excess water to evaporate and activate enzymes that convert the existing carbohydrates into fructose, resulting in a sweet taste.
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March 6, 2010Reply to This Post
I do have Stevia. I just have not cooked or baked with it yet. I also have the powder form. The agave in the muffins that I made really worked well. They are very moist. Sorry I have no helpful information for you. Thank you for sharing your knowledge about the agave. If you do end up making these using whatever you prefer please let me know what you think.
TanyaG
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March 13, 2010Reply to This Post
Webkritter I can you tell me where you found the information on the agave? Maybe a site or the book it was in. Thank you.
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June 16, 2010Reply to This Post
I do want to try these but do you really use 12 eggs?
thank you,
MariLisa -
June 16, 2010Reply to This Post
Well I am sure that is a typo. I can;t see me using 12 eggs. I would say 2 eggs. I will make this recipe again to make sure. If you make it use two also and let me know how it works for you ok.
