Vickys Carrot Cake Cupcakes, GF DF EF SF NF

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Vickys Carrot Cake Cupcakes, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. Yummy spices warmed us up today since we're flooding over here! Carrot cake is one of my favourites! Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and xanthan gum if using.

To get started with this recipe, we must first prepare a few components. You can have vickys carrot cake cupcakes, gf df ef sf nf using 21 ingredients and 10 steps. Here is how you cook that.

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The ingredients needed to make Vickys Carrot Cake Cupcakes, GF DF EF SF NF:
  1. Get 180 grams gluten-free / plain flour (1 & 1⁄4 cups)
  2. Take 1⁄4 tsp xanthan gum if using gluten-free flour
  3. Get 1 tsp baking soda / bicarbonate of soda
  4. Make ready 1⁄4 tsp baking powder
  5. Take 3⁄4 tsp ground cinnamon
  6. Take 1⁄4 tsp ground nutmeg
  7. Take 150 grams carrots, grated / shredded (1 medium-large carrot)
  8. Get 200 grams soft brown sugar
  9. Make ready 125 g applesauce (1⁄2 cup)
  10. Prepare 60 ml melted coconut oil (1⁄4 cup)
  11. Make ready 1 tsp vanilla extract
  12. Take 2 tbsp ground flaxseed mixed with 6 tbsp water
  13. Take 80 grams sultanas, raisins, walnuts etc - optional
  14. Make ready Simple Glaze Icing
  15. Prepare 115 grams icing / powdered sugar
  16. Take 1 tbsp warm water
  17. Prepare Cream-Cheese Frosting
  18. Make ready 115 g Violife brand cream cheese - GF SF Vegan brand
  19. Prepare 50 g gold foil-wrapped Stork margarine
  20. Prepare 1 tsp vanilla extract
  21. Take 125 g icing sugar / powdered sugar

Combine the flour, baking powder, baking soda, xanthan gum, cornflour, sugar and spices. Throw everything but the ice cubes in the blender and blitz. Dip tops of frosted cupcakes in coconut. These Pina Colada Cupcakes are made with moist and fluffy pineapple cake topped with a delicious coconut frosting!

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Instructions to make Vickys Carrot Cake Cupcakes, GF DF EF SF NF:
  1. Let the flax mixture stand for 10 minutes while you prepare the other ingredients
  2. Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases
  3. Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and xanthan gum if using
  4. Add the grated carrots to another bowl with the sugar, applesauce, oil and vanilla. Stir together, add the flax mix and stir again
  5. 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
  6. Fold in the sultanas / nuts if using then divide the batter evenly between the cupcake cases
  7. Bake for 20 - 22 minutes until golden, firm to the touch and risen. A skewer test will work to test the middle is cooked
  8. 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
  9. 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
  10. Spoon into a piping bag and swirl on

Dip tops of frosted cupcakes in coconut. These Pina Colada Cupcakes are made with moist and fluffy pineapple cake topped with a delicious coconut frosting! I'm so happy it worked out with the gf mix. I can't wait to make these for my gf friend!! I love pina coladas so much, I just had to.

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