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

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We hope you got insight from reading it, now let’s go back to vickys carrot cake cupcakes, gf df ef sf nf recipe. To make vickys carrot cake cupcakes, gf df ef sf nf you need 21 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Vickys Carrot Cake Cupcakes, GF DF EF SF NF:
  1. Take gluten-free / plain flour (1 & 1/4 cups)
  2. Get xanthan gum if using gluten-free flour
  3. Use baking soda / bicarbonate of soda
  4. Take baking powder
  5. Prepare ground cinnamon
  6. Provide ground nutmeg
  7. Provide carrots, grated / shredded (1 medium-large carrot)
  8. You need soft brown sugar
  9. You need applesauce (1/2 cup)
  10. Use melted coconut oil (1/4 cup)
  11. Take vanilla extract
  12. Take ground flaxseed mixed with 6 tbsp water
  13. Get sultanas, raisins, walnuts etc - optional
  14. Take Simple Glaze Icing
  15. Get icing / powdered sugar
  16. Use warm water
  17. Use Cream-Cheese Frosting
  18. You need Violife brand cream cheese - GF SF Vegan brand
  19. Get gold foil-wrapped Stork margarine
  20. You need vanilla extract
  21. Use icing sugar / powdered sugar
Instructions to make 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

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