Meyer Lemon and Bing Cherry Cupcakes
- 1 3/4 cup agave nectar
- grated zest and juice of 6 Meyer lemons
- 24 fresh Bing cherries, pitted and diced
- 2 tsp salt
- 1/2 cup garbanzo and fava bean flour
- 1 1/2 cup brown rice flour
- 1 cup potato starch
- 1/2 cup arrowroot
- 1 Tbsp plus 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp xanthan gum
- 3/4 cup coconut oil
- 3/4 cup homemade applesauce or store-bought, unsweetened applesauce
- 1 Tbsp pure vanilla extract
- 1 Tbsp pure lemon extract
- 2/3 cup hot water
- Vanilla frosting
1.) 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.
2.) Place half of the cherries in a small mixing bowl and add 1/4 cup of the lemon-infused agave nectar and 1/2 tsp of the salt. Preheat the oven to 325°. Line two standard 12-cup muffin tins with paper liners.
3.) In a medium bowl, whisk together the flours, potato starch, arrowroot, baking powder, baking soda, xanthan gum and remaining 1 1/2 tsp salt. Add the lemon-agave nectar mixture, oil, applesauce, vanilla and lemon extracts to the dry ingredients. Mix until completely combined. Add the hot water and stir batter until smooth.
4.) Scoop 1/4 batter into each prepared baking cup. Spoon 1 tsp prepared cherries onto the center of each cupcake, then top with another 1 Tbsp batter. Bake the cupcakes on the center rack for 24 minutes, rotating the tins 180° after 12 minutes. The finished cupcakes bounce back slightly when pressed and a toothpick inserted in the center will come out clean.
5.) Let cupcakes stand in the tins for 20 minutes, then transfer them to a rack to cool completely. Using a rubber 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 three days.