An aesthetic wonder, these cupcakes might be a little more work to make than some; however, the swirled result is worth every bit of extra effort. My older son loves these with Vegan Chocolate Frosting (page 92), while my younger son likes them without any frosting at all. Conclusion? They’re darn good.

　　

Ingredients

makes 8

　　

Vanilla Batter

1/4 cup coconut flour

　　1/4 teaspoon baking soda

　　2 large eggs

　　2 tablespoons grapeseed oil

　　1/3 cup agave nectar

　　

Chocolate Batter

2 tablespoons coconut flour

　　2 tablespoons unsweetened cocoa powder

　　1/2 teaspoon baking soda

　　2 large eggs

　　1 tablespoon grapeseed oil

　　1/4 cup agave nectar

　　

Step 1

Preheat the oven to 350°F. Line 8 muffin cups with paper liners.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　Cooks' Note

　　Sweetness: Medium

　　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. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.