All right, pull the Stepford Wife ensemble out of mothballs and apply your signature color lipstick: It’s photo time! While the still-life aesthetic of this cupcake is its own reward, I swear on my highlights that the taste surpasses its beauty. Make sure to avoid overchopping your cherry chunks, and try for a nice, thick lemon zest—the added texture pairs neatly with the creamy frosting.
Recipe information
Yield
makes 24
Ingredients
Preparation
Step 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.
Step 2
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.
Step 3
Preheat the oven to 325°F. Line 2 standard 12-cup muffin tins with paper liners.
Step 4
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 lemon–agave 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.
Step 5
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.
Step 6
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.
