Gluten Free Carrot Cupcakes with Whipped Lemon Coconut Cream
If you need to eat gluten free, you don't often get to eat cupcakes. These carrot cupcakes remedy that one.
Equipment
- 1 muffin tin 12 cup
- 12 muffin tin liners paper or foil
Ingredients
- 2/3 cup coconut sugar
- 2 tablespoons psyllium husk
- 1/3 cup coconut milk, full-fat, well-stirred
- 1/3 cup coconut oil, virgin, melted
- 1 teaspoon vanilla extract, gluten-free
- 1 teaspoon white vinegar, or cider vinegar
- 1/3 cup chickpea flour
- 2 1/2 tablespoons coconut flour
- 2 teaspoons potato starch
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder, gluten-free
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1 cup carrots, peeled and finely grated
- 1/4 cup raisins, or dried currants
Whipped Lemon Coconut Cream:
- ¾ cup coconut cream
- 2 teaspoons coconut sugar
- 1 1/2 teaspoons lemon zest, finely grated
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- This recipe needs a 12-cup muffin tin, with cups lined with paper or foil liners.
- Preheat oven to 350°F (180°C).
- In a medium bowl, whisk together coconut sugar, psyllium, coconut milk, coconut oil, vanilla and vinegar. Let stand for 5 minutes to thicken.
- In a large bowl, whisk together chickpea flour, coconut flour, potato starch, baking soda, baking powder, cinnamon, ginger and salt.
- Add the coconut milk mixture to the flour mixture and stir until just blended. Stir in carrots and currants.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven at 350°F for 25 to 30 minutes or until a toothpick inserted in the center of a cupcake comes out clean, with a few crumbs clinging to it (centers may sink slightly). Let cool completely in the pan placed on a wire rack.
- Frost cupcakes with Whipped Lemon Coconut Cream (see the recipe below).
To Make the Lemon Coconut Cream:
- Start to whip the coconut cream. Near the end of whipping it, when it is almost ready, add the coconut sugar, lemon zest and the freshly squeezed lemon juice.
Nutrition
Calories: 187kcalCarbohydrates: 18gProtein: 2gFat: 13gSaturated Fat: 11gSodium: 160mgPotassium: 156mgFiber: 3gSugar: 7gVitamin A: 1784IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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