Wheatless Wednesday: Orange Rosemary Cupcakes
By: Leah Rodrigues
Published: April 4, 2012

These gluten-free orange rosemary cupcakes are a spectacular sweet.  The all purpose flout is replaced with coconut flour and almond flour (available online or anywhere gluten-free products are sold).  The cake batter is scented with orange zest, fresh rosemary (not dried!) and honey.  The piney flavor pairs perfectly with the sweet citrus zest.  To make these cupcakes extra special, make a glaze with orange juice and gluten-free powdered sugar.
 
Orange Rosemary Cupcakes
 
Ingredients:
 
1/2 cup coconut flour
1/2 cup almond flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
4 large eggs
1/2 cup vegetable oil (canola, safflower, grapeseed-- just not olive)
1/2 cup honey
2 tablespoons orange zest
1 tablespoon fresh rosemary, finely chopped
 
Directions:
 








Preheat oven to 350 F. Line a muffin tin with 10 paper liners/wrappers.


   
In a large bowl (or the bowl of a stand mixer fitted with paddle attachment), combine coconut and almond flours, salt and baking soda, whisking to combine.


   
In a separate bowl, whisk together eggs, oil and honey until smooth. Whisk in orange zest.
 


With the mixer running, slowly add the wet ingredients to the dry and mix until well blended. Stir in rosemary.


   
Using a measuring cup, scoop 1/4 cup of batter into each lined muffin cup.


   
Bake for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.


   
Allow cupcakes to cool in the muffin tin, then serve.

Preheat oven to 350 F. Line a muffin tin with 10 paper liners/wrappers.


     
In a large bowl (or the bowl of a stand mixer fitted with paddle attachment), combine coconut and almond flours, salt and baking soda, whisking to combine.


     
In a separate bowl, whisk together eggs, oil and honey until smooth. Whisk in orange zest.
 


With the mixer running, slowly add the wet ingredients to the dry and mix until well blended. Stir in rosemary.


     
Using a measuring cup, scoop 1/4 cup of batter into each lined muffin cup.


     
Bake for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.


     
Allow cupcakes to cool in the muffin tin, then serve.