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Update: This contest has ended and the winner has been chosen by Random.org.
The Winner is: Florence Penton
Congratulations, Florence! 
I will contact you via email.
Do you know what today is? Well, yes. It is Tuesday. But…today is also the day that Elana Amsterdam’s new cookbook, Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour, is finally available.
I know that today, many of you who pre-ordered your copies from Amazon for the unbelievable price wavering in the $9.00 range, will most likely have a copy arriving on your doorsteps.
But for the rest of you? You better go order your copy now. The price will not be this low for long. What are you waiting for?
I will not lie. I have had my copy for a couple of weeks now. And I have put it to good use. The pages are sticky with batter already from the five different recipes I have made from it so far. And I have already had to pry it out of one of my girlfriend’s hands before she left my house with it. Literally. At least I know what I will be getting her for her birthday next month. That just made gift shopping really easy.
I have had so much fun working with the different recipes in the book. These recipes are so simple to assemble. Not many of them even have more than seven or eight ingredients, and that includes counting the pinch of sea salt that is called for in each recipe.
So far I have made the Strawberry Cupcakes three times. The last time was on Easter, where they were devoured by the kids and adults alike. I never even got one. They were gone before I had room for dessert.
Photo Credit: Annabelle Breakey
I made the Chocolate Chip Mini Cupcakes just for fun. I stashed some of those in the freezer for a nice little treat for my son’s lunchbox. Not surprisingly, however, I have found my supply quickly dwindling. I have also found my husband with melted chocolate around his mouth more than once. Call me Sherlock Holmes if you want, but I think I have discovered my cupcake thief.
I have also made the Blueberry Lemon Cupcakes for a brunch I attended last week. I had 4 different women ask me for the recipe.
Then, the other night, I decided to go for one of the savory recipes that Elana also includes in the book. Because I am a Goat Cheese lover, I went for the Scallion Goat Cheese Muffins.
Oh my goodness. Now we are talking. They were unbelievable. I served them for “Brinner” (that is breakfast for dinner, just in case you hadn’t deduced that yet). I made a Spinach and Scallion Quiche and served these alongside. I ate three with my meal, and could have easily eaten three more.
And finally, I recently whipped up these Lime Cupcakes. If you are looking for a perfect spring-time cupcake, you seriously need to look no further. This one is it. The flavors of the coconut and lime come together brilliantly here.
And now as a treat for all of you…I have permission to share the recipe with you today. After trying this one, I think you may be convinced that you need this cookbook. I will even give one of you a chance to win a copy of it (details below).
Photos and Recipe Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey
Makes 10
Sweetness: Medium
1/2 cup Coconut Flour
1/2 cup Blanched Almond Flour (packed)
1/2 teaspoon Sea Salt
1/4 teaspoon Baking Soda
3 large Eggs
1/2 cup Grapeseed Oil
1/2 cup Agave Nectar
2 tablespoons firmly packed Lime Zest, plus more to decorate (about 3 limes)
Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
In a large bowl, combine the coconut flour, almond flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and 2 tablespoons lime zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
Scoop 1/4 cup of batter into each prepared muffin cup.
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, sprinkle with the remaining lime zest, and serve.
Vegan Coconut Frosting
Makes 2 cups
Sweetness: Medium
1/2 cup Coconut Milk (I used full fat canned coconut milk)
1/2 cup Agave Nectar
1 tablespoon Arrowroot Powder
1 tablespoon Water
1 cup Coconut Oil, melted over very low heat
In a medium saucepan, bring the coconut milk and agave nectar to a boil over medium heat. Whisk the ingredients together, then decrease the heat and simmer for 2 to 3 minutes, to reduce just slightly, stirring frequently.
In a small bowl, dissolve the arrowroot powder in water, stirring to make a slurry. Increase the heat under the saucepan to medium-high so the mixture is bubbling. Add the arrowroot slurry to the coconut mixture, whisking constantly until the mixture thickens and turns opaque and shiny, about 1 minute. Once the mixture becomes shiny, remove the pan from the heat and gradually blend in the coconut oil with a handheld mixer until well combined.
Allow to cool on the counter for 15 minutes. The mixture will not look like frosting yet—don’t worry; this is okay.
Chill the frosting in the refrigerator for 1 to 11/2 hours, until the frosting fully solidifies and looks opaque white in color. Remove from the refrigerator and whip with a handheld mixer until thick and fluffy. The frosting will be sticky looking and lumps will dissolve during whipping.
Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days. Allow the frosting to soften a bit after removing from the refrigerator. Stir with a flexible spatula until spreadable
And now…your chance to win a copy of Elana Amsterdam’s book, Gluten-Free Cupcakes:
To enter, you may do 1,2, or all 3 of the suggestions below. Leave a separate comment for each to maximize your entry and chances to win:
1. Leave a comment below telling me what your favorite cupcake flavor is
2. Follow Elana’s Pantry on Facebook
3. Follow Cook It Allergy Free on Facebook
And finally… Good Luck! This contest ends on Tuesday, May 3rd at 3pm PST. Make sure to check back and see if you are the lucky winner!
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