Gluten and Dairy Free Carrot Cupcakes
Adapted From Elli Krieger's Carrot Cupcakes with Cream Cheese Frosting
Ingredients:
- 1/4 cup Sorghum Flour
- 1/4 cup Brown Rice Flour
- 1/4 cup Coconut Flour
- 1/4 Cup Tapioca Starch
- 1/4 Cup Potato Starch
- 1/2 teaspoon Xanthan Gum
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup canola oil
- 3/4 cup firmly packed light brown sugar
- 2 large eggs
- 1/2 cup natural applesauce
- 1/2 teaspoon vanilla
- 1 cup of finely shredded carrots
- 1/4 cup raisins
- 1/4 cup finely chopped walnuts (optional)
Sift together the flours, baking soda, salt, cinnamon, and nutmeg. Culinary Tip: If you do not have a sifter, you can whisk the flours together using a dry wire whisk until everything is incorporated. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in the raisins and the chopped walnuts if you choose to use them. I left the walnuts out when I made this recipe, but I added raisins because they help make the cupcakes very moist.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
Vegan Fluffy Buttercream Frosting
From: Vegan Cupcakes Take Over the World
Ingredients:
- ½cup nonhydrogenated shortening
- ½cup nonhydrogenated margarine
- 3½cups confectioners’ sugar, sifted
- 1½tsp. vanilla extract
- ¼cup plain soy milk or soy creamer
- Beat the shortening and margarine together until well-combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk and beat for another 5 to 7 minutes until fluffy.