Preparation time:

15 minutes

Baking Time:

25 minutes

Standing Time:

10 minutes

Makes:

12 Servings

 
Michael Alberstat

Ingredients

• 1 cup brown-rice flour
• 1/3 cup teff flour
• 2 tbsp tapioca starch
• 1 tsp xanthan gum
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 2 eggs, at room temperature
• 1 cup brown sugar
• 1/3 cup vegetable oil
• 1 tsp vanilla
• 1 1/2 cup grated carrot (about 2 medium carrots)
• 1/2 cup finely chopped walnuts
• 1/2 cup unsweetened desiccated coconut

Made with brown-rice flour, walnuts and cinnamon, this is one delicious cupcake you can feel good about.

Instructions

• Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
• Whisk flours with tapioca, xanthan gum, baking powder and soda, spices and salt in a large bowl.
• Whisk eggs with sugar, oil and vanilla in a medium bowl. Stir into flour mixture, then fold in carrot, walnuts and coconut. Mixture will be thick. Spoon batter into prepared pan. Smooth tops.
• Bake in centre of oven until a cake tester inserted into centre of a cupcake comes out clean, about 25 min. Cool in pan on a rack for 10 min. Remove from pan and let cool completely on rack. Cupcakes will keep well, covered and refrigerated, up to 3 days.

Finishing Tip:

Top these cupcakes with a cream-cheese icing. Use a hand mixer to beat half of a 250-g pkg room-temperature cream cheese with 1/4 cup room-temperature unsalted butter, 1 cup icing sugar and 2 tsp grated orange zest in a medium bowl until smooth. Pipe over cupcakes.

Nutrition (per Serving)

calories

268 

protein

4 g

carbohydrates

36 g

fat

13 g

fibre

3 g

sodium

273 mg