An aesthetic wonder, these cupcakes might be a little more work to make than some; however, the swirled result is worth every bit of extra effort. My older son loves these with Vegan Chocolate Frosting (page 92), while my younger son likes them without any frosting at all. Conclusion? They’re darn good.
Sweetness: Medium
Recipe information
Yield
makes 8
Ingredients
Vanilla Batter
Chocolate Batter
Preparation
Step 1
Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
Step 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.
Step 3
To make the chocolate batter, in a large bowl, combine the coconut flour, 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.
Step 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.
Step 5
Bake for 18 to 22 minutes, until a toothpick inserted into 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.
