Sometimes, it’s the simple things in life that are the best, like these simply delicious gluten-free carrot cupcakes.
Gluten-Free Carrot Cupcakes
Ingredients
- ½ cup (70g) Brown Rice Flour
- ¼ cup (30g) Gluten Free Oat Flour
- 2 Tbsp (16g) arrowroot or tapioca starch
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1/3 cup applesauce (80g)
- 100g carrots, grated (scant 1 cup)
- 80g (1/3 cup) Greek yogurt (or plain yogurt, non-dairy if required)
- 2 large egg whites*
- 1 tbsp molasses (14g)
- 3 heaping tbsp brown sugar* (40g)
- ¼ tsp Stevia Extract, or 3 more Tbsp sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional)
- 1 tsp white or apple cider vinegar
- ¼ cup raisins (60g)
Method
- Preheat the oven to 375F/190C and line a muffin tin with 10 paper liners (or just grease your tin)
- Before you start, cover the raisins in water (just enough to cover them) and microwave on high for about 30 seconds, to rehydrate them) Drain and set aside.
- In a small bowl, sift together the flours, starches, salt, cinnamon, baking powder and baking soda.
- In a large bowl, mix together the applesauce, yogurt, sugar, molasses and egg whites (or egg replacer). You can use an electric mixer or a hand whisk.
- Slowly add the dry ingredients to the wet and mix until well combined. Mix until no huge flour lumps remain, but a few are okay.
- Fold in the carrots and the raisins.
- Lastly, fold in the vinegar – briefly whisk it in to distribute it evenly amongst the batter.
- Scoop the batter into the prepared tins
- Bake in the oven for about 20-22 minutes, or until a toothpick comes out clean. Cupcakes are done when well risen, golden and a toothpick comes out clean. Leave to cool in the pan for 5 minutes, and then cool completely on a wire rack.
Notes
- For the “sugar” you may substitute your favourite sugar-free granulated sweetener, if required. Xylitol and Erythritol both work fine. I don’t know about others. Coconut sugar and date sugar work, but these are not sugar free.
- I use liquid stevia extract. You can use the powdered pure extract instead (sift very well into dry ingredients – it clumps like mad).
- Vegans, use your favourite egg replacer (1 tbsp egg replacer with 4 T water) or 1 flax egg (yes just 1!).
About the author: Michelle is a foodie blogger from Ireland, specialising in free-from friendly recipes. Most are gluten-free, with options for free-from sugar, dairy and eggs. Besides baking, Michelle loves chocolate, and science.
You can visit her blog, and also find her on Pinterest and Twitter.