CARROT CUPCAKES WITH CREAM CHEESE FROSTING
- RECIPE MAKES: 10 Cupcakes
- PREP TIME: 10 min
- COOK TIME: 20-25 min
Pre-heat oven to 190°C. Place 10 patty pans into a 12 hole muffin tray.
In a small jug, combine water, egg replacer, and essence. Set to one side.
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.
Fold in grated carrot. Divide mixture evenly across the 10 patty pans.
Bake 20-25min., until golden brown on top, and firm and springy to touch.
Remove from oven, leave to stand 5 min., place cupcakes (Still in their patty pans) on a wire rack to cool. Meanwhile prepare frosting.
Beat cream cheese and butter in a small bowl with electric mixer until light and fluffy, gradually beat in icing sugar.
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
