Gluten Free Carrot Cake Cupcakes!

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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!

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These are delicious and very moist gluten free cakes,  topped with a lovely light and fluffy  cream cheese frosting!

The Recipe!

Ingredients

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

Equipment

  • 12 bun muffin tin
  • 12 large cupcake cases.

Method

  • 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 fullIMG_20150511_200304
  • 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.

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    Top tip….when beating icing sugar with butter cover your mixer with a clean tea towel….it stops your whole kitchen being covered in icing sugar dust!
  • 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!IMG_20150511_195912
  • 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!

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    Delicious and gluten free too!!

Eat & Enjoy!

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