Vickys Carrot Cake Cupcakes, GF DF EF SF NF

Method Easy Cooking Vickys Carrot Cake Cupcakes, GF DF EF SF NF the easy

You can create Vickys Carrot Cake Cupcakes, GF DF EF SF NF apply 21 bahan dan 10 steps. Here are the steps to make it.

Ingredients of Vickys Carrot Cake Cupcakes, GF DF EF SF NF :

You require 180 grams gluten-free / plain flour (1 & 1/4 cups).

You require 1/4 tsp xanthan gum if using gluten-free flour.

We require 1 tsp baking soda / bicarbonate of soda.

You require 1/4 tsp baking powder.

We require 3/4 tsp ground cinnamon.

You require 1/4 tsp ground nutmeg.

You need 150 grams carrots, grated / shredded (1 medium-large carrot).

We require 200 grams soft brown sugar.

You require 125 g applesauce (1/2 cup).

You require 60 ml melted coconut oil (1/4 cup).

You require 1 tsp vanilla extract.

You require 2 tbsp ground flaxseed mixed with 6 tbsp water.

You require 80 grams sultanas, raisins, walnuts etc - optional.

We require Simple Glaze Icing.

You require 115 grams icing / powdered sugar.

You need 1 tbsp warm water.

You require Cream-Cheese Frosting.

We require 115 g Violife brand cream cheese - GF SF Vegan brand.

You require 50 g gold foil-wrapped Stork margarine.

We need 1 tsp vanilla extract.

We require 125 g icing sugar / powdered sugar.

Signs create Vickys Carrot Cake Cupcakes, GF DF EF SF NF:

Let the flax mixture stand for 10 minutes while you prepare the other ingredients.

Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases.

Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and xanthan gum if using.

Add the grated carrots to another bowl with the sugar, applesauce, oil and vanilla. Stir together, add the flax mix and stir again.

Mix the dry and wet ingredients together until just combined. The batter should be thick like a banana bread but gluten-free flour will need an extra tablespoon or 2 of water.

Fold in the sultanas / nuts if using then divide the batter evenly between the cupcake cases.

Bake for 20 - 22 minutes until golden, firm to the touch and risen. A skewer test will work to test the middle is cooked.

Let cool on a wire rack then glaze with a simple mixture of the powdered sugar mixed with the warm water, then sprinkle a pinch of cinnamon on top of each.

To make the more decadent cream cheese frosting, whisk the cream cheese and margarine together in a stand mixture to loosen, then add in the vanilla and sugar and whip until fluffy.

Spoon into a piping bag and swirl on.

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