|gluten free carrot cupcakes with cream cheese icing|
I made these cupcakes last weekend for my dad's birthday. It's actually December 24th, but we like to celebrate it on November 24th to give some separation from Christmas. We like to refer to it as his "un-birthday" (-Alice in Wonderland) Carrot cake is his favourite and he hasn't had much since he's been gluten free. The cupcake part is delicious, but nothing can compete with cream cheese icing... mmmm.
Something tells me it's your unbirthday too!
makes 18 cupcakes
2 cups my GF light flour blend recipe
1 cup sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp cinnamon
½ tsp salt
1 tsp guar gum
2/3 cup oil
1 tsp vanilla
1 ½ cups shredded carrots
½ cup crushed pineapple with juice
¼ cup of coconut
1 package cream cheese at room temp
1/4 cup butter or margarine at room temp
1 1/2 cups icing sugar (more if you need it)
1/2 tsp vanilla extract
Peel and grate carrots.
Mix together wet (oil, eggs, vanilla, carrots, pineapple and coconut) and dry ingredients in separate bowls.
Stir all ingredients together until no lumps remain.
Pour into cupcake papers.
Bake at 350 for 20-25 minutes.
Let cool completely on rack.
In an electric mixer, beat together margarine and cream cheese until smooth.
Add vanilla and beat.
Add icing sugar, 1/3-1/2 cup at a time, beating for 1 minute in between additions.
Spread icing with a knife or put in plastic bags or decorating bags to apply. (make sure cupcakes are completely cooled before icing)
|just out of the oven|
|let cool completely|
|cream cheese icing|