A while back, before cream cheese took over my life, Kara from Ten Speed Press contacted me, wondering if I would like to review Elana Amsterdam’s newest cookbook, Gluten-Free Cupcakes. Absolutely!! I love cupcakes. And I need gluten-free. It was a perfect fit. 
First off, I do not do a lot of baking with coconut flour, or almond flour, both of which are the required flours for this book. So, after a trip to the store, I was ready to start.
I had a hard time deciding which cupcakes to make to review for you guys, since Elana’s cookbook is loaded with one beautiful cupcake after another (50 to be exact). I mean, with classic choices like marble or strawberry, a whole section dedicated to a variety of chocolate cupcakes (yum!), fruity cupcakes like Vanilla Fig or Orange Rosemary, spiced cupcakes like Pecan Pie, special occasion cupcakes like a Banana-Split cupcake (wow!), and Savory treats like Chive Pepper muffins, this one little book is packed with recipes that will fill all your bite size cravings. There is also a section of frosting recipes, and a section explaining different ingredients, equipment and tips.
I decided to give the Cookie Surprise Cupcakes a try. They are a chocolate cupcake with a nice little chocolate chip cookie surprise baked in the middle. My kids actually really liked these, a nice treat.
Recipe courtesy of Elana Amsterdam’s Gluten-Free Cupcakes
Ingredients:
Batter:
- 5 Tbsp coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 4 large eggs
- 1/2 cup agave nectar
Cookie Dough:
- 2/3 cup blanched almond flour
- 1/4 tsp baking soda
- 3 Tbsp agave nectar
- 5 Tbsp mini chocolate chips (semisweet)
Directions:
- Preheat the oven to 350 degrees F. Line 10 muffin cups with paper liners.
- To make the batter, in a large bowl, combine the coconut flour, cocoa powder, salt and baking soda. In a medium bowl, whisk together the eggs and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
- To make the cookie dough, in a large bowl, combine the almond flour and baking soda. Stir the agave nectar into the almond flour mixture until thoroughly combined, then fold in the mini chocolate chips.
- Scoop out 1 tablespoon of cookie dough, roll into a ball, and place in each prepared muffin cup, then cover with 3 tablespoons of batter.
- Bake for 18-22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 3 hours in order to give the filling a chance to set up, then frost and serve.
The contest is now closed. Thanks to all that entered. The winner has been emailed. Congratulations to Kathryn!
Now, the best part! I was given 2 cookbooks, one for me to review, and the other to give away! The contest is open to residents of the US and Canada only (sorry, International readers!).
To enter, please leave a comment here telling me what your favorite cupcake flavour combination would be. One entry per person, please. Please leave your email address so that I can contact you if you are the winner (if I can’t contact you, I will draw another name), it can be in name (at) mywebaddress dot com form if you wish.
Contest is open until midnight July 15th, 2011.closed. Good luck!
