Best Recipe Vickys Carrot Cake Cupcakes GF DF EF SF NF Delicious Perfect

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21 ingredients, 10 steps, cooking Vickys Carrot Cake Cupcakes, GF DF EF SF NF

How are you mother, at this time you get make recipe Vickys Carrot Cake Cupcakes, GF DF EF SF NF with 21 ingredients and 10 steps. Below this is how to make it, please observe carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 21 ingredients and 10 stages of easy cooking Vickys Carrot Cake Cupcakes, GF DF EF SF NF.

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

1. It’s 180 grams : gluten-free / plain flour (1 & 1/4 cups).
2. You need 1/4 tsp : xanthan gum if using gluten-free flour.
3. It’s 1 tsp : baking soda / bicarbonate of soda.
4. You need 1/4 tsp : baking powder.
5. Prepare 3/4 tsp : ground cinnamon.
6. You need 1/4 tsp : ground nutmeg.
7. You need 150 grams : carrots, grated / shredded (1 medium-large carrot).
8. Prepare 200 grams : soft brown sugar.
9. You need 125 g : applesauce (1/2 cup).
10. Prepare 60 ml : melted coconut oil (1/4 cup).
11. Prepare 1 tsp : vanilla extract.
12. You need 2 tbsp : ground flaxseed mixed with 6 tbsp water.
13. Prepare 80 grams : sultanas, raisins, walnuts etc - optional.
14. It’s : Simple Glaze Icing.
15. You need 115 grams : icing / powdered sugar.
16. You need 1 tbsp : warm water.
17. You need : Cream-Cheese Frosting.
18. You need 115 g : Violife brand cream cheese - GF SF Vegan brand.
19. Prepare 50 g : gold foil-wrapped Stork margarine.
20. Prepare 1 tsp : vanilla extract.
21. It’s 125 g : icing sugar / powdered sugar.

If all ingredients Vickys Carrot Cake Cupcakes, GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Process Cooking 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
    
11. Finish and Enjoy.

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