Gran Free Carrot Cupcakes
Forum Posts: 3
August 2013, 7
– 3/4 cup arrowroot flour
-1/2 cup coconut flour (organic)
-1 teaspoon baking soda
-1/4 teaspoon salt
-1/4 cup sunflower oil (organic)
-1/3 cup sugar (organic) ** can be replaced to a different sweetener
– 1 tbsp. Whole Foods 365 Mixed Berry conserve
-2 large eggs
-1/2 cup plus 1 tbsp/ Whole Foods 365 Applesauce with berries
– 1/2 teaspoon vanilla
-1 1/2 cups finely shredded carrots
– 1/4 cup plus 2 tbsp. finely chopped walnuts
– 4 ounces 1/3 fat cream cheese
-3/4 cup confectioners' sugar, sifted
-1/2 teaspoon finely grated lemon zest
Preheat the oven to 350 degrees F.
Line 12 muffin cups with paper liners
Sift together the first 4 ingredients. In a large bowl, whisk the oil, sugar and eggs until well
combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix
until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean. About
20-25 minutes. Transfer to a wire rack to cool completely.
For Frosting: With an electric mixer beat together the cream cheese, confectioners' sugar
and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the
remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.
BY: MICHAEL AND OLYA CONTRERAS
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