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Gluten-Free Chocolate and Vanilla Marble Cupcakes

elanaspantry.com

Vanilla Batter

You'll Need:

  • 1/4 cup coconut flour
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 2 tablespoons grapeseed oil
  • 1/3 cup agave nectar

Chocolate Batter

You'll Need:

  • 2 tablespoons coconut flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 tablespoon grapeseed oil
  • 1/4 cup agave nectar
  1. Preheat the oven to 350 F. Line 8 muffin cups with paper liners.
  2. To make the vanilla batter, in a large bowl, combine the coconut flour and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil and agave nectar. Stir the wet ingredients into the coconut flour mixture with a large spoon until thoroughly combined.
  3. To make the chocolate batter, in a large bowl, combine the coconut four, cocoa powder and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil and agave nectar. Stir the wet ingredients into the coconut flour mixture with a large spoon until thoroughly combined.
  4. Fill each prepared muffin cup with 4 tablespoons of batter, alternating tablespoons of chocolate and vanilla, starting with chocolate batter and ending with vanilla. Use a toothpick to swirl the batter in figure eights.
  5. Bake for 18 to 22 minutes, until a toothpick inserted in 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.

Makes 8 cupcakes

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