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

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As you can see, it is not hard to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vickys carrot cake cupcakes, gf df ef sf nf recipe. You can have vickys carrot cake cupcakes, gf df ef sf nf using 21 ingredients and 10 steps. Here is how you cook that.

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

They're soft, tender, and perfectly moist, and their sweet, spiced flavor is absolutely perfect. The cream cheese frosting and crunchy chopped pecans is the perfect finishing touch. Decorate Dan Lepard's rich carrot cupcakes with mini-chocolate Easter eggs at Easter time, or top with sugar-paste carrots for the rest of the year. Keywords: carrot cake cupcakes, carrot cupcakes, cream cheese frosting, carrot cake dessert. These carrot cake cupcakes are incredibly soft, light, super moist, and jam-packed with freshly grated carrots.

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