This is a recipe I entered into a blog contest a few weeks ago, but never put here. But it’s a good recipe, with a flour with decent protien and it holds together and stays soft, but doesn’t crumble (an issue with gluten-free baking) so I think it deserves a spot here.
Gluten, dairy, soy free, egg free, vegan, yada yada yada.
Over-spiced carrot cupcakes:
1 cup chickpea flour
1/2 cup Sorghum Flour
1/2 cup Tapioca Starch
1 1/2 tablespoon dried ginger
1 1/2 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon guar gum or xanthan gum
1/2 teaspoon salt
3/4 cups water
1/4 cup ground flax meal
1 cup Palm Shortening
1 1/5 cup sugar
2 cups grated carrots
2 teaspoons vanilla
3 cups powdered sugar
1/4 cup Dairy-free margarine like Earth Balance
1/4 cup Palm Shortening
1/4 cup fresh squeezed orange juice
1 teaspoon vanilla
1.Cream the shortening with the sugar and vanilla. I use a stand mixer with whisk attachment.
2.Stir the flax meal in to the water (this is a binder in place of eggs). Add to the creamed sugar and whisk for about another minute.
3.Add remaining dry ingredients, mixed together in a bowl, and whisk until mixed up. If using a stand mixer, you may have to stop and use a spatula to incorporate everything and mix again.
4.Grate or food process two cups of carrots. Fold into the batter. It will be a slightly thick batter, like muffins.
5.Line two muffin panswith paper cupcake cups. Use a spoon or ice cream scoop to fill cupcake cups a little more than 3/4 full. Use finger tips to smooth the tops if desired.
6.Bake for 25 minutes at 350 degrees. Let the cupcakes cool thoroughly before attempting to ice or handle them.
7.Cream all icing ingredients together while the cupcakes cool. Ice and enjoy!