Sunday, May 15, 2011

Sweet Gluten-Free Goodness!

My first Gluten-Free Cupcake!

These are not as decorative as some of my past cupcakes - but I was concentrating on creating a good tasting cupcake first. And I am pleased at the outcome! They are just as moist and delicious as my regular ones.

Here's my recipe:
Gluten-Free Moist & Yummy Carrot Cupcakes

2 eggs
1 1/8 cups white sugar
1/3 cup brown sugar
½ cup canola oil
1 teaspoon vanilla extract
2 cups freshly shredded carrots
½ cup crushed pineapple (squeeze excess juice out)
1 ½ cups King Arthur gluten-free multi-purpose flour
1 teaspoon xanthan gum
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup chopped walnuts

+ Your favorite cream cheese frosting (one of my favs – beat together 1 block of cream cheese with ½ stick butter softened, t vanilla. Stir in 3 cups or so of powdered sugar, and a bit of heavy cream added beat to desired consistency)

1. Preheat oven to 350 degrees. Line muffin pans with 24 cupcake liners.
2. Beat together eggs, white sugar, and brown sugar in bowl, mix in oil and vanilla. Fold in carrots and crushed pineapple. In separate bowl mix together the GF flour, xanthum gum, baking soda, salt, cinnamon, nutmeg, and ginger. On low setting mix flour mixture into the carrot mixture until evenly moist. Fold in ½ cup of the walnuts. Fill cupcake liners 2/3 full.
3. Bake 20-22 minutes in preheated oven, or until toothpick inserted in center comes out clean. Cool completely before frosting.
4. Using your favorite cream cheese frosting, top with frosting and sprinkle with remaining walnuts.

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