Sorry, you need to enable JavaScript to visit this website.
Products
Change language
Home > Vitafriendspku > Recipes > CARROT CUPCAKES WITH CREAM CHEESE FROSTING
Back to recipes

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

  • RECIPE MAKES: 10 Cupcakes
  • PREP TIME: 10 min
  • COOK TIME: 20-25 min
  • THIS RECIPE IS PROTEIN FREE
Cupcakes
step 1

Pre-heat oven to 190°C.  Place 10 patty pans into a 12 hole muffin tray.

step 2

In a small jug, combine water, egg replacer, and essence.  Set to one side. 

step 3

Place FATE  mix, sugar, baking powder, mixed spice, butter, milk alternative and egg replacer mixture into a large bowl.  Using a wooden spoon, stir 1-2 min., until well combined.

step 4

Fold in grated carrot. Divide mixture evenly across the 10 patty pans. 

step 5

Bake 20-25min., until golden brown on top, and firm and springy to touch. 

step 6

Remove from oven, leave to stand 5 min., place cupcakes (Still in their patty pans) on a wire rack to cool. Meanwhile prepare frosting.

Frosting
step 1

Beat cream cheese and butter in a small bowl with electric mixer until light and fluffy, gradually beat in icing sugar. 

step 2

Spread frosting over cooled cupcakes.


 

Serving Suggestion: Iced cupcakes stay fresh in an airtight container for 2-3 days.

 

Top Tip: Try piping the frosting onto the cupcakes using a piping bag.  Several shaves of carrot on top of the frosting make for a cupcake which is not only tasty, but a little bit fancy too!

 


 

  • Cupcakes
  • 40ml water
  • 1 tsp egg replacer
  • 1 tsp vanilla essence
  • 250g FATE low protein all purpose mix
  • 2/3 cup, packed, brown sugar
  • 1 tsp gluten free baking powder
  • ½ tsp mixed spice
  • 125g melted butter
  • 150ml low protein milk alternative
  • 3 carrots, peeled, grated (~240g grated carrot)
  • Frosting
  • 150g dairy free cream cheese (i.e., Bio Cheese Creamy Original)
  • 60g butter, softened
  • 2/3 cup pure icing sugar