Gluten-free carrot cupcakes
29
- Prep Time15 mins
- Total Time50 mins
- Makes12 cupcakes
Michael Alberstat
Made with brown-rice flour, walnuts and cinnamon, this is one delicious cupcake you can feel good about.
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 cups grated carrot, about 2 medium carrots
1/2 cup finely chopped walnuts
1/2 cup unsweetened desiccated coconut
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 4g, Carbohydrates 36g, Fat 13g, Fibre 3g, Sodium 273mg.