Marble Cupcakes with Vegan Chocolate Frosting
- Yield: 8 servings
Ingredients
- Vanilla Batter:
- 1/4cup coconut flour
- 1/4teaspoon baking soda
- 2large eggs
- 2tablespoons grapeseed oil
- 1/3cup agave nectar
- Chocolate Batter:
- 2tablespoons coconut flour
- 2tablespoons unsweetened cocoa powder
- 1/2teaspoon baking soda
- 2large eggs
- 1tablespoon grapeseed oil
- 1/4cup agave nectar
- Vegan Chocolate Frosting:
- 6ounces dark chocolate chips (73% cacao) (about 1 heaping cup)
- 1/2cup Spectrum all-vegetable shortening
- 1/4cup agave nectar
- 1tablespoon vanilla extract
- 2tablespoons water
- -- Pinch of sea salt
Instructions
For the cupcakes:
- Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
- To make the vanilla batter, in a large bowl, combine the coconut flour and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Stir the wet ingredients into the coconut flour mixture with a large spoon until thoroughly combined.
- To make the chocolate batter, in a large bowl, combine the coconut flour, cocoa powder, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Stir the wet ingredients into the coconut flour mixture with a large spoon until thoroughly combined.
- Fill each prepared muffin cup with 4 tablespoons of batter, alternating tablespoons of chocolate and vanilla, starting with chocolate batter and ending with vanilla. Use a toothpick to swirl the batter in figure eights.
- Bake for 18 to 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 1 hour, then frost and serve.
For the frosting:
- In a medium saucepan over very low heat, melt the chocolate until smooth. Allow the pan to stand on the counter for 5 to 10 minutes to cool the chocolate to room temperature.
- Blend in the shortening with a handheld mixer, then blend in the agave nectar, vanilla extract, water, and salt until smooth. Place the saucepan in the refrigerator for 3 to 8 minutes, until the frosting becomes spreadable.
- If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat and stir until the frosting is softened. If the frosting is too runny, place it back in the refrigerator until it firms up.
- Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days.
Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
