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.
PROTEIN FREE
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!
STORAGE
Iced cupcakes stay fresh in an airtight container for 2-3 days.
- 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
