The first batch of cupcakes I made were these from A Gluten Free Day. I made them earlier in the week before the picnic planning to freeze them since I like to be organised. When they were freshly baked they were beautifully light & fluffy but because they don't actually have grated carrot in them (which I didn't realise until I started making them) they were not what I wanted. So I left them for us to eat but they were incredibly stale by the next day.
So it was the night before the picnic & I started worrying about how I was going to have time to prepare anything, especially given that Thursday nights are a struggle for me because I go to prenatal pilates in the evening. But for some reason I managed to have an amazingly productive thursday the day before the picnic - worked a completely hectic 10 hour day, did 2 days worth of dishes, got dinner ready & made a new batch of cupcakes all before I went to pilates. I was hoping that these cupcakes would work because I really did not want to be making a second batch later that evening & luckily they did! These were really nice - full of chunky bits due to the walnuts & raisins & really tasty. Unfortunately they had started to go a bit stale by the next night but apparently that is just the way it seems to be with gluten free baking. I based these cakes on a recipe from recipezaar which is apparetly from Gluten Free Goddess but I did change quite a few things so my recipe is below.
- Orgran egg replacer equivalent to 3 eggs)
- 1/2 cup vegetable oil
- 1 cup light brown sugar
- 1/3 cup apple sauce
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 2 cups orgran self raising gluten free flour
- 3/4 cup dessicated coconut
- 1 1/2 cups carrots, shredded (about 4)
- 1/2 cup raisins
- 1/2 cup walnuts
- Pre-heat oven to 180 degrees
- Prepare cupcake liners or grease a muffin tray
- In a mixing bowl, beat the egg replacer & oil and beat; add the brown sugar and beat until smooth.
- Beat in the apple sauce, vanilla, cinnamon and spice.
- Add in the flour and beat until combined. (The batter should be a bit thicker than wheat flour batter.).
- Add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine.
- Put the batter evenly in the cupcake liners or muffin tray and place the pan in the center of a pre-heated oven.
- Bake until the cakes are firm, and a wooden pick inserted into the center emerges clean, about 15-20 minutes (or longer if necessary).
- Cool on a wire rack and frost with cream cheese icing.
- For cream cheese icing, beat tofutti cream cheese with icing sugar