Carrot Cupcakes with Cream Cheese Icing

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
Ingredients

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
3 eggs
1 tsp vanilla
1 ½ cups shredded carrots
½ cup crushed pineapple with juice
¼ cup of coconut

Icing
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


Directions

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.

Icing

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)

before baking

just out of the oven

let cool completely

cream cheese icing

makes 18

Freeze any leftovers in plastic containers and let thaw at room temperature before eating.

Vanilla Cupcakes with Grandma's Caramel Icing

gluten free vanilla cupcakes

I made these cupcakes for Father's Day (my dad is also gluten-free) and they were a hit with all! I tend to stick to cupcakes rather than cake (too many failed attempts), but if you're feeling adventurous try this recipe as a cake!

The icing recipe is from my grandmother. She always used to make the best vanilla cake with this caramel icing (at least 1-2 cm thick). Now I've found a way to get the same great taste of grandma's cake in gluten-free form!

(makes 12-15 cupcakes)
Cupcake Ingredients

2/3 cup white rice flour
1/2 cup tapioca starch
1/3 cup cornstarch
1 1/8 tsp guar gum (or 3/4 tsp xanthan gum)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup margarine
3/4 cup sugar
3 eggs
3/4 tsp vanilla extract
1 tsp vinegar
1/2 cup milk

Directions

Sift together dry ingredients (not including sugar).
Cream together margarine and sugar in a separate bowl.
Add eggs one at a time and beat well after each.
Add vanilla and vinegar.
Into the wet mixture, add 1/3 of the dry ingredients, 1/2 the milk, 1/2 the remaining dry ingredients, the rest of the milk, then the rest of the dry, stirring after each addition.
Stir just enough to combine (do not over mix).
Spoon into muffin paper lined muffin tins, filling 3/4 full.
You can use ramekins if you run out of tins.
Let sit for 10 minutes.
Bake at 350 F for 20-25 minutes.

before baking

after baking

Grandma's Caramel Icing

(makes more than enough for 1 batch of cupcakes - I use 1/2 the recipe)
Ingredients

1/2 cup margarine (or butter)
1 cup packed brown sugar
1/4 cup milk
2 1/2 cups icing sugar (sifted)
1/2 tsp vanilla

Directions

In a saucepan, melt margarie.
Add brown sugar and simmer for 2 minutes.
Add milk and bring to a boil for 1 minute.
Remove from heat and add icing sugar gradually while stirring (make sure icing sugar is pre-sifted). Add vanilla and mix well.
Pour over cake or spread onto cupcakes.
It will stiffen as it cools.