I use an all-purpose gluten free flour for literally all of my bakes, be it self-raising or plain. Doves Farm do a fabulous range of gluten free baking ingredients and I use them a lot. Using an all-purpose flour, in my opinion, makes the bakes less complicated and simpler to do!
So what to bake!
I’m meeting up with a couple of girlie friends tomorrow for coffee and cakes and I’ve said I’ll supply the cakes. Last time I made them Chocolate Salted Caramel and Popcorn Cupcakes, they were delicious and went down very well (I’ll add the recipe to my blog at a later date) Today though, I’m going to make us……..
Gluten Free Carrot Cupcakes!
These are delicious and very moist gluten free cakes, topped with a lovely light and fluffy cream cheese frosting!
For the cakes
- 2 large or 3 medium carrots (approximately 300g) peeled and grated
- 100g soft brown sugar
- 80g butter
- 80g golden syrup
- 2 eggs
- 150g gluten free self raising flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon of cinnamon, plus extra for dusting
For the Icing
- 50g butter, at room temperature
- 250g icing sugar
- 100g cream cheese, cold and straight from the fridge
- teaspoon of vanilla essence
- cinnamon for dusting
- 12 bun muffin tin
- 12 large cupcake cases.
- Preheat the oven to 170℃/Gas mark 3.
- Line the muffin tin with the cake cases.
- In a large saucepan, melt the butter, sugar and golden syrup stirring to combine and without allowing it to boil.
- Remove from the heat and stir in, firstly the carrots, followed by the flour, bicarbonate of soda, and cinnamon then lastly the eggs.
- Stir the mixture thoroughly to produce a batter mix and until all the ingredients are combined.
- Spoon the mixture into the cake cases until two thirds full
- Bake in the oven for 20-25 minutes until the cakes are golden brown and a skewer comes out clean after its been inserted into the cakes.
- Remove from muffin tins immediately and allow to cool completely on a wire cooling rack.
- Make up the frosting by beating together, with an electric mixer, the butter and icing sugar until well mixed.
- Add the cream cheese and vanilla essence and beat until all the ingredients are thoroughly combined to produce a light and fluffy frosting. Be careful not to over mix, as the mixture can become runny!
- Once the cakes are completely cool, place the icing in an icing bag, with an open star nozzle and pipe the frosting onto the cupcakes.
- Don’t worry if you haven’t got any piping equipment, the icing can be spooned onto the cupcakes and smoothed off using a palette knife or knife.
- Dust the cakes with a sprinkling of cinnamon
- These cakes need to be eaten within 48hours …..I would be surprised however if they lasted that long!