A sundae in a cupcake? Yes, please! Light and fluffy strawberry cupcakes make this twist on a classic dessert a fun addition to any party. Assemble beforehand or set out bowls of all the toppings and let your guests customize their own cupcakes.

　　

Ingredients

makes 8

　　

Batter

1/2 cup coconut flour

　　1 tablespoon arrowroot powder

　　1/4 teaspoon sea salt

　　1/2 teaspoon baking soda

　　4 large eggs

　　1/2 cup agave nectar

　　1 tablespoon vanilla extract

　　1/2 cup finely chopped fresh strawberries

　　Chocolate Ganache (page 92)

　　Whipped Cream Frosting (page 93)

　　Gluten-free chocolate sprinkles

　　1 banana, cut into 16 slices

　　8 cherries (fresh or frozen)

　　

Step 1

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

　　

Step 2

To make the batter, in a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.

　　

Step 3

Scoop 1/4 cup of batter into each prepared muffin cup.

　　

Step 4

Bake for 20 to 25 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.

　　

Step 5

To decorate the cupcakes, frost the tops with a layer of Chocolate Ganache. Pipe or add a big dollop of Whipped Cream Frosting (equivalent to 2 heaping tablespoons) on top of each cupcake, then cover with chocolate sprinkles. Place 2 banana slices in the whipped cream on each cupcake. Top with a cherry and serve immediately.

　　Cooks' Note

　　Sweetness: High

　　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.