Raspberry Vanilla Cupcakes with Meringue Frosting!

These are ridiculous and should NOT be missed. 

Cupcake Ingredients

1/2 cup Coconut Flour
1 Tbsp Arrowroot Powder
1/4 tsp Celtic Sea Salt
1/2 tsp Baking Soda
4 large Eggs
1/2 cup Agave Nectar
1/2 cup chopped fresh Raspberries

Meringue Frosting Ingredients

1/4 cup Agave Nectar
2 Eggs Whites
2 Tbsp chopped fresh Raspberries

Cupcake Directions

Preheat the oven to 350 degress F
Combine the dry ingredients in a big bowl- mix
Mix the wet ingredients in a medium bowl
Pour the wet ingredients into the dry ingredients- mix with an electric mixer
line the muffin tins with 8 paper liners
Pour the batter into the muffin tins and paper liners
Bake for 20 to 25 minutes
Do the fork test to make sure it’s done. A few moist crumbs is okay, but the fork should be pretty clean
Let them cool for 15 to 20 minutes before frosting
Eat!!!!

Meringue Frosting Ingredients

In a small saucepan bring the Agave Nectar to a boil over medium heat- stir constantly
Once it’s boiling, bring the heat down to low so that it’s lightly simmering- stir occasionally until the agave darkens in color
While the Agave is simmering: beat the Egg Whites with an electric mixer until there are stiff peaks
Pour the still hot Agave into the Egg Whites while beating the eggs whites.
Stop once the peaks are stiff
Fold the raspberries into the frosting
Eat/frost immediately!

This is a slight adaptation of a recipe in Elana Amsterdam’s latest amazing cookbook “Gluten-Free Cupcakes” You should all check it out. It’s fabulous. Her website is here: www.elanaspantry.com

LOVElillian

Filed in: desserts
Tagged with: Cane sugar-free • celiac • corn-free • cupcakes • dairy-free • diet • Elana Amsterdam • food • food allergies • gluten-free • gluten-free cupcakes • grain-free • healthy • soy-free