Gluten-Free Healthy Hostess Cupcake

  • Yield: servings


1cup brown rice flour
1cup garbanzo-fava bean flour
1cup unsweetened cocoa powder
1/2cup potato starch
1/4cup arrowroot
1tablespoon baking powder
3/4teaspoon baking soda
3/4teaspoon xanthan gum
2teaspoons salt
1cup coconut oil
1/2cup agave nectar
1cup homemade applesauce (page 78) or store bought unsweetened applesauce
1tablespoon pure vanilla extract
1cup hot water


1. Preheat the oven to 325 F. Line 2 standard 12-cup muffin tins with paper liners.

2. In a medium bowl, whisk together the flours, cocoa powder, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir until you have a thick batter. Pour in the hot water and continue mixing until the batter is smooth.

3. Pour 1⁄3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 24 minutes, rotating the tins 180 degrees after 14 minutes. The finished cupcakes will bounce back when pressure is applied gently to the center, and a toothpick inserted in the center will come out clean.

4. Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. 5. Cut each cupcake horizontally in the center. Using a frosting knife, spread 1 tablespoon vanilla frosting on the bottom layer and set the top of the cupcake back on it. Frost the top of the cupcake with another tablespoon of the vanilla frosting. (For an extra pretty cupcake, fill a pastry bag with chocolate frosting and pipe chocolate curlicues onto each cupcake.) Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

Makes 24 cupcakes.

Reprinted from the book BABYCAKES by ERIN MCKENNA. Copyright © 2009 by ERIN MCKENNA. Published by Clarkson Potter, a division of Random House, Inc.