Meyer Lemon and Bing Cherry Cupcakes
- 1 3/4 cups agave nectar
- Grated zest and juice of 6 meyer lemons
- 24 fresh bing cherries, pitted and diced
- 2 teaspoons salt
- 1/2 cup garbanzo-fava bean flour
- 1 1/2 cups brown rice flour
- 1 cup potato starch
- 1/2 cup arrowroot
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons xanthan gum
- 3/4 cup coconut oil
- 3/4 cup homemade applesauce (page 78) or store-bought unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 tablespoon pure lemon extract
- 2/3 cup hot water
- Vanilla frosting (page 91)
- In a small saucepan, whisk together the agave nectar, lemon zest, and lemon juice.
- Cook over medium heat until the mixture boils.
- Reduce the heat and continue to simmer for 10 minutes; set aside.
- Place half the cherries in a small mixing bowl and add 1/4 cup of the lemon-infused agave nectar and 1/2 teaspoon of the salt.
- Preheat the oven to 325F.
- Line 2 standard 12-cup muffin tins with paper liners.
- In a medium bowl, whisk together the flours, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and remaining 1 1/2 teaspoons salt.
- Add the lemonagave nectar mixture, oil, applesauce, and vanilla and lemon extracts to the dry ingredients.
- Mix until completely combined.
- Add the hot water and stir the batter until smooth.
- Scoop 1/4 cup batter into each prepared baking cup.
- Spoon 1 teaspoon prepared cherries onto the center of each cupcake, then top with another 1 tablespoon batter.
- Bake the cupcakes on the center rack for 24 minutes, rotating the tins 180 degrees after 12 minutes.
- The finished cupcakes will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
- Let cupcakes stand in the tins for 20 minutes, then transfer them to a rack and cool completely.
- Using a plastic spatula, gently fold the remaining chopped cherries into the frosting.
- With a frosting knife, liberally apply the cherry frosting to the top of the cooled cupcakes.
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
nectar, lemons, bing cherries, salt, garbanzofava bean flour, brown rice flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, coconut oil, homemade applesauce, vanilla, lemon, water, vanilla frosting
Taken from www.epicurious.com/recipes/food/views/meyer-lemon-and-bing-cherry-cupcakes-376954 (may not work)