Meyer Lemon and Bing Cherry Cupcakes

Name: Meyer Lemon and Bing Cherry Cupcakes
Yield: makes 24
Ingredients: 1 3/4 cups agave nectar; Grated zest and juice of 6 meyer lemons; 24 fresh bing cherries, pitted and diced; 2 teaspoons salt; 1/2 cup garbanzo-fava bean flour; 1 1/2 cups brown rice flour; 1 cup potato starch; 1/2 cup arrowroot; 1 tablespoon plus 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 1/2 teaspoons xanthan gum; 3/4 cup coconut oil; 3/4 cup homemade applesauce (page 78) or store-bought unsweetened applesauce; 1 tablespoon pure vanilla extract; 1 tablespoon pure lemon extract; 2/3 cup hot water; Vanilla frosting (page 91)

December 9, 2011

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 notes

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