Cupcakes & Muffins Facebook Live Recipes Gluten Free

Gluten-Free Carrot Cupcakes

Gluten-Free Carrot Cupcakes Cupcakes are really easy to make and are super tasty.

They are sure to be a hit with your family and friends.

What are Gluten-Free Carrot Cupcakes?

Gluten-Free Carrot Cupcakes are deliciously light moist sponge cakes flavoured with Sugar and Crumbs Cinnamon Natural Flavoured Icing sugar and topped delicious buttercream made with Sugar and Crumbs Cream Cheese Natural flavoured Icing Sugar

In addition, you can also try our other Natural Flavoured Icing Sugar in our range. Why not give your bakes a delightful twist of flavour.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

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Ingredients

100g Sugar and Crumbs Cinnamon Natural Flavoured Icing Sugar
100g Light Brown Sugar
200ml Sunflower Oil
2 Eggs
200g Gluten Free Self Raising Flour
1/4 Tsp Salt
3/4 Tsp Bicarbonate of Soda
1Tsp Ground Cinnamon
3/4 Tsp Gluten-Free Baking Powder
200g Grated Carrot
 
For the Topping
 
500g Sugar and Crumbs Cream Cheese Natural Flavoured Icing Sugar
250g Softened Butter
 
 
 

Instructions

1. Fill your cupcake tin with cake cases of your choice and pre-heat the oven to 140c.

2. Grate Your Carrots.

3. Add the light Brown Sugar and Natural flavoured Icing sugar to a medium-sized bowl. add the eggs and the oil and mix until thoroughly combined.

4. In a large mixing bowl mix the flour, Bicarbonate of Soda, Baking powder  Salt and Cinnamon together.

5. Gradually add the wet mixture to the dry ingredients until they are thoroughly mixed.

6. Now add the carrots and ensure they are well mixed in.

7. Divide the cake batter between your cupcake cases filling them 3/4 full.

8. Bake in the oven for 25 minutes or until the cupcakes are firm to the touch or a cake tester when inserted into the middle of the cupcake comes out clean.

9. Remove from the oven and allow to cool in the bun tin for 20 minutes, then transfer to a wire cooling tray to cool completely.

10. Whisk the butter until it is light and fluffy and then add the Natural flavoured Icing Sugar and chop in to prevent an icing sugar cloud in your kitchen.

11. Using a 1M Wilton tip in a piping bag fill with the Buttercream and pipe a rose swirl on each of the cakes.

12. You can decorate the top of the cupcake by making a carrot out of orange sugar paste or marzipan.

 

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