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Vickys Carrot Cake Cupcakes, GF DF EF SF NF
Vickys Carrot Cake Cupcakes, GF DF EF SF NF

Before you jump to Vickys Carrot Cake Cupcakes, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Wonderful Product And Can Also Be Beneficial For Your Health.

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We hope you got benefit from reading it, now let’s go back to vickys carrot cake cupcakes, gf df ef sf nf recipe. To make vickys carrot cake cupcakes, gf df ef sf nf you need 21 ingredients and 10 steps. Here is how you do that.

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

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