1 cup garbanzo-fava bean flour
1/2 cup potato starch
1/4 cup arrowroot
2 teaspoons + 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon salt
1/3 cup coconut oil (melted before measuring, and measured in dry ingredient measures not liquid)
2/3 cup agave nectar (again, use dry ingredient measuring cups to measure the liquid ingredients)
1/3 cup unsweetened applesauce
1 1/2 Tablespoons pure vanilla extract
1/2 cup hot water
1/2 cup (or so) Strawberry jam
Strawberry-vanilla frosting: (Mix together 2 cups icing sugar+2 Tablespoons Becel Vegan margarine + 2 Tablespoons strawberry jam+ boiling water to make spreadable.)
Preheat oven to 325*F. Line a standard 12-cup muffin tin with paper liners. (I got 14 cupcakes out of my batch)
In a medium bowl whisk together flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt. Add the oil, agave nectar, applesauce and vanilla to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.
Spoon 2 Tablespoons of batter into each prepared cup. Drop a generous teaspoon of jam into the centre of each cup on top of the batter. Cover with another spoonful of batter.
Bake on the centre rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the centre.
Let the cupcakes stand in the the tins for 20 minutes, then transfer them to a wire rack and cool completely. Frost with the strawberry-vanilla frosting. Store in an airtight container in the fridge for up to 3 days.
Makes 12-14 cupcakes.