A tasty classic treat turned into a scrumptious free from bake, these gluten and dairy free carrot cupcakes are just as tasty as ever – in fact they're so yummy that you really wouldn't know they were gluten free - they're deliciously moist and utterly scrumptious!
Ingredients (make 12 cupcakes)
115g light soft brown sugar
115g gluten free self raising flour
1 tsp xanthan gum
1 tsp mixed spice
180g grated carrot
50g chopped walnuts
For the frosting
140g icing sugar
1 tsp vanilla extract
Pre heat your oven to 180c/170c fan/gas mark 4 and place your cupcake cases in a tray.
Cream together the stork and sugar till combined to a lovely creamy consistency – you can also use dairy free margarine for this bake should you prefer. Add in the eggs one at a time and mix.
Sift in the flour, xanthan gum and mixed spice, adding the flour a little at a time to mix together till fully combined.
Then add in the grated carrot and chopped walnuts, and fold in to mix. The result will be a lovely mixture that smells utterly scrumptious!
Spoon the mixture into the cases, filling each around 2/3 full. Bake for 15-18 minutes till risen and golden. Then place your cupcakes on a wire rack to cool down.
Once your cupcakes have cooled, start mixing the frosting to top your tasty bakes. Whisk together the stork with half of the icing sugar till fully combined, then sift in the remaining icing sugar and whisk well. Add in the vanilla extract and whisk for 2-3 minutes for a lovely light frosting.
Whilst most carrot cupcake recipes do use cream cheese frosting, this dairy free version is just as delicious – making for a yummy batch of cupcakes!
Spoon your frosting into a piping bag with a round open nozzle, pipe a small swirl on top of each cupcake, then top with a second swirl to build up the layer of frosting to finish off your bakes perfectly.