See that?
Light, fluffy, airy, moist (but not TOO moist), gluten free cupcakes!! AND... wait for it...
They are low glycemic, lower carb, and made with coconut flour, coconut oil, real vanilla extract, a pinch of salt, some baking soda, and agave nectar. (I know there's a big debate on whether or not agave's good stuff or bad stuff... you don't have to fight it out here) Soooo...since they are full of fiber, healthy fats, and yummy ol' protein-filled eggs, I'm declaring them kind of good for you! ;-)
But it's not my recipe. It's Elana's. She is a coconut flour and almond flour genius. Seriously. genius.
The cupcakes I made are the yellow cupcakes from Elana's newest cookbook: gluten free cupcakes cookbook! Elana also shares basically the same recipe (minus the strawberries) with this post.
I also slathered them with Elana's vegan chocolate 'buttercream" frosting (also in that lovely little book). Drool.
I suggest making them. soon. It's a really good thing these are being eaten at a work shower today... because really I just want to eat all of them!
The only change I made to Elana's recipe is I used melted coconut oil instead of the grapeseed oil called for. And that was only because it's what I had on hand.
So try them out. Let me know what you think... and let's chat about it here on the blog! And go give Elana some comment love!
