Steps to Prepare Award-winning Vickys Carrot Cake Cupcakes, GF DF EF SF NF

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vickys carrot cake cupcakes, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Carrot Cake Cupcakes, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Vickys Carrot Cake Cupcakes, GF DF EF SF NF is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook vickys carrot cake cupcakes, gf df ef sf nf using 21 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vickys Carrot Cake Cupcakes, GF DF EF SF NF:

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

Steps 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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