You mastered the pumpkin pie for Thanksgiving, you wowed everyone with lavishly decorated sugar cookies for the office party, and you’ve just about stretched that tin of homemade caramels until Christmas. Maybe it’s just me, but I’m still in full-force holiday mode, and I need another sweet, indulgent yet gluten-free treat to create before I tuck away all the cookie cutters until next November. Sigh.
Abby adapted a recipe from the incredibly talented duo over at Gluten-Free Girl and the Chef for a dinner at the kitchen last week and the crowd went wild. Speaking of chefs we adore, Abby keeps her secret coconut frosting recipe close to her spatula, but she recommends topping these decadent delights with this Coconut Cream Frosting recipe from Elana’s Pantry. Enjoy, everyone – we’re in the home stretch. Happy New Year! – Kristy Fammartino
- 2½ tablespoons fresh ginger, peeled and finely chopped
- 1 tablespoon agave nectar
- 2 cups Bob's Red Mill AP Gluten-free Flour
- 1 tsp baking soda
- ¾ tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp cracked black pepper
- ¾ cup coconut oil, softened
- 1 cup date sugar, packed
- ½ cup agave nectar
- 12 oz organic applesauce, unsweetened
- ½ cup molasses
- ½ cup coconut milk
- ¾ of a banana (about 1 cup broken into pieces)
- Preheat the oven to 350 degrees. Grease you cupcake tins with coconut oil and dust them lightly with the gluten free AP flour.
- Mince the ginger finely and mix with 1 T agave nectar. Stir and set aside.
- Combine the dry ingredients. Sift the flour into a medium sized bowl and add in the baking soda, salt, and spices. Whisk well and set aside.
- Put the softened coconut oil and date sugar into the mixing bowl of a Kitchen Aid mixer. Stir on medium until they are well-combined and fluffy, about 3 minutes. This step can also be done by hand. Add the applesauce in three increments to the coconut oil and date sugar mixture so as to allow the moisture to incorporate into the batter. Pour in the molasses and the agave and continue mixing on medium. Add in the sweetened ginger.
- Reduce the speed of your standing to low and add in ⅓ of the dry ingredients. Beat until combined and then add in the coconut milk. Add another ⅓ of the dry ingredients. Beat until combined and then drop in small bits of the banana by hand, as the mixer continues to run. Add in the final ⅓ of the dry ingredients and as soon as the ingredients are all added and just combined, turn off the mixer.
- Spoon the batter into the cupcake tins, filling them about ¾ of the way full. Bake for about 20 minutes (10 minutes for mini cupcakes), or until a knife inserted in the middle of the cupcake comes out clean. Cool the cupcakes for 10 minutes, and then let them tumble out of the tins, or carefully twist the tops to release the cupcakes from the tins. Allow them to cool to room temperature before frosting them.
- Frost the cupcakes with your favorite vanilla frosting recipe. I have a very secret coconut frosting recipe that I covet like a buried treasure, but here is one from Elana’s Pantry that you can try out! - Chef Abby
Coconut Cream Frosting from Elana’s Pantry
1 cup coconut milk
1 cup agave nectar
Pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
11/4-cup coconut oil
1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes.
2. In a small bowl, combine arrowroot and water to form a smooth paste.
3. Pour arrowroot mixture into saucepan.
4. Mix contents of saucepan with a hand blender and bring to a boil, briefly.
5. Remove pot from heat and very gradually blend in coconut oil.
6. Place pot in freezer for 20-30 30-40 minutes, until frosting solidifies and turns white.
7. Remove from freezer and blend again, until fluffy.
8. Spread over cake or cupcakes.