Carrot cupcakes are delicious and healthy baked goods. Carrot adds moisture, sweetness and colour, and provides valuable nutrients.
Gluten-free
Carrot cupcakes – Incola
40 minutes
20 portions
medium
for this recipe, we recommend::
INGREDIENTS:
Important! Remember that all ingredients need to be at room temperature.
Wet ingredients:
¼ glass of maple syrup
3 tbsp rapeseed oil
¼ glass of milk
2 eggs
apple mousse (finely grated apple)
1 tsp vanilla extract
Dry ingredients:
1½ glasses of Incola gluten-free universal mix
½ glass of cane sugar
a glass of almond flour
2 tsp baking powder
1 tsp baking soda
½ tsp each: ginger, cinnamon, nutmeg or 1 heaped tbsp apple pie spice
a pinch of salt
Additionally:
a glass of coarsely grated carrot
½ glass of chopped nuts
PREPARATION:
Heat the oven to 170–180°C.
Combine all wet ingredients with a whisk, mix only until well incorporated.
Sift the dry ingredients into a bowl. Then, combine the wet and dry ingredients in one bowl. Mix thoroughly with a wooden spoon, only until the ingredients are combined. Do not overmix.
Finally, add crushed nuts and grated carrot.
The batter will be quite thick.
Prepare cupcake tins. Fill the batter only halfway, the cupcakes will rise nicely, so do not add too much batter to avoid spillage. Put the cupcakes into the oven and bake for about 20 minutes until a skewer inserted into the middle comes out clean.
We have decorated the cupcake tops with some buttercream.
