Here’s a fabulous cupcake to have on hand for the Thanksgiving and Christmas holidays. For extra zing, add 1 tablespoon fresh peeled and minced ginger to the batter (in addition to the ground ginger). I use low-glycemic yacon syrup in place of molasses in this recipe. Top with Cream Cheese Frosting (page 95).

　　

Ingredients

makes 10

　　1/2 cup coconut flour

　　1/4 teaspoon baking soda

　　1 tablespoon ground ginger

　　4 large eggs

　　1/2 cup grapeseed oil

　　1/2 cup yacon syrup

　　

Step 1

Preheat the oven to 350°F. Line 10 muffin cups with paper liners.

　　

Step 2

In a large bowl, combine the coconut flour, baking soda, and ginger. In a medium bowl, whisk together the eggs, grapeseed oil, and yacon syrup. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

　　

Step 3

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

　　

Step 4

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.