Gluten Free Dairy Free Orange Rosemary Cupcakes
Ingredients
1/2 cup coconut flour
1/2 cup almond flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
4 large eggs
1/2 cup vegetable oil (canola, safflower, grapeseed-- just not olive)
1/2 cup honey
2 tablespoons orange zest
1 tablespoon fresh rosemary, finely chopped
Preparation
1
Preheat oven to 350 F. Line a muffin tin with 10 paper liners/wrappers.
2
In a large bowl (or the bowl of a stand mixer fitted with paddle attachment), combine coconut and almond flours, salt and baking soda, whisking to combine.
3
In a separate bowl, whisk together eggs, oil and honey until smooth. Whisk in orange zest.
4
With the mixer running, slowly add the wet ingredients to the dry and mix until well blended. Stir in rosemary.
5
Using a measuring cup, scoop 1/4 cup of batter into each lined muffin cup.
6
Bake for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
7
Allow cupcakes to cool in the muffin tin, then serve.
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About
Gluten free, dairy free. Adapted from Elana Amsterdam's recipe. Top with vanilla or orange buttercream frosting or leave 'em bald - either way, they're incredibly tasty!
Yield:
10.0 cupcakes
Added:
Thursday, July 14, 2011 - 4:40pm
