© 2015 by Jennifer Katzinger. All rights reserved. Excerpted from Gluten-Free & Vegan for the Whole Family by permission of Sasquatch Books (£17.99, available to buy at www.thegmcgroup.com).
Strawberry Amaretto Cupcakes
Photography by Charity Burggraaf
Strawberry Amaretto Cupcakes
These luscious cupcakes are meant for special occasions. They are our top choice for celebrations at classes or large gatherings, as it seems they are universally enjoyed (much to my surprise, I've learned that not everyone loves chocolate). Although the batter is sweeter than muffin batter, it can be made into lovely little muffins or cakes without the frosting. Go ahead and add blueberries, raspberries, or even small pieces of banana to the batter before baking. One cup of fruit will do the trick; just increase the baking time by five minutes.
Makes 20 cupcakes or one 9-inch double-layer cake
21⁄2 cups brown rice flour
1 cup chickpea flour, sifted
2 teaspoons baking soda
1⁄2 teaspoon kosher salt
2 teaspoons ground cinnamon 2/3 cup canola oil
1 cup plus 4 tablespoons water
2 teaspoons vanilla extract
1 teaspoon almond extract
11⁄2 cups maple syrup
1 recipe German Maple Frosting 10 strawberries, halved
1. Preheat the oven to 350 degrees F. Line2 standard muffin tins with 20 cupcake liners or line 2 (9-inch) cake pans with parchment paper cut precisely to fit the bottom of the pans. In a medium bowl, combine the flours, baking soda, salt, and cinnamon. In another medium mixing bowl, combine the oil, water, vanilla, almond extract, and maple syrup. Whisk the dry ingredients into the wet ingredients. Fill the muffin cups to about two-thirds full or divide the batter equally between the 2 cake pans. Bake on the middle rack of the oven until the cake is golden and springs back when touched or a toothpick inserted in the center comes out with just a few crumbs attached. The cupcakes take 20 to 25 minutes and the layer cake takes 25 to 30 minutes.
2. When the cupcakes are cool, frost each one and top with the strawberries. For the layer cake, frost the top of each layer, stack them together, frost the sides, and dot the top with the strawberries. Serve and enjoy!German Maple Frosting
This frosting is one of my favorites to work with because it comes together so easily and isn't too sensitive to temperature. I love the subtle sweetness of the maple syrup and the satisfying texture of the shredded coconut and chopped pecans. This frosting is intended to be spread with the aid of a butter knife or cake spatula; it does not lend itself well to piping.
Makes enough frosting for 16 cupcakes or one 9-inch double-layer cake
11⁄4 cups coconut oil
1⁄2 cup maple syrup
1/8 teaspoon kosher salt
11⁄2 teaspoons vanilla extract
13⁄4 cups unsweetened shredded coconut, toasted and cooled
2/3 cups finely chopped toasted pecans
1. In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl by hand), combine all of the ingredients and whip until fluffy and thoroughly blended. The frosting can be stored in an airtight container in the refrigerator for up to 4 days. Before using, bring the frosting to room temperature by slightly warming over a double boiler and mix again.