Recipe of Speedy Vickys Carrot Cake Cupcakes, GF DF EF SF NF

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive 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 unique. This will be really delicious.

Vickys Carrot Cake Cupcakes, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Vickys Carrot Cake Cupcakes, GF DF EF SF NF is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to 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 can achieve that.

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

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