Thursday, March 29, 2018

Carrot Cupcakes

I was in the mood for something sweet yesterday afternoon - it was around tea time and i didn't have much in the house that was already made - no Gluten Free cookies or cakes to be found. So, I just had to make something. I decided to make Carrot Cupcakes as it least it has the perception that it is just a bit healthier since it contains a vegetable!  I also wanted to bake a cupcake that didn't use almond flour for a change so I went with a recipe from Serious Eats (a great food website by the way) and made only enough for 12 cupcakes and frosted it with my own version of Cream Cheese frosting because nothing goes better with Carrot Cake than Cream Cheese frosting. I plan on using this same recipe for Zucchini Muffins as well. Carrot Cake is one of those foods that I am willing to take a Lactaid pill for!  Anyway, the Cupcakes turned out wonderfully. They were light and fluffy and delicious. I ate two and I'm going to have another one (or two) for tea time today!

Carrot Cupcakes adapted from Serious Eats

1 1/2 cups Gluten Free Flour Mix (I used Bob's Red Mill 1 to 1 which includes Xanthan Gum)
1/2 Tablespoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon 
1 cup Sugar
3/4 cup Vegetable Oil
2 Eggs
1 teaspoon Vanilla Extract
1 cup Grated Carrot (about 1 very large or 2 medium trimmed and peeled Carrots)
Optional:  1/2 cup chopped Walnuts or Pecans

Turn oven to 350 degrees. Line a muffin pan with paper.

Mix together the Gluten Free Flour with the Baking Powder, Baking Soda, Salt and Cinnamon in a bowl. 

In a stand mixer or a bowl with a hand mixer, mix together the Sugar, Oil, Vanilla Extract and Eggs until fluffy, about 2 minutes. Add in the Flour Mixture and mix to combine about another minute. Then add in the Carrot and Walnuts by hand with a spatula.  

Spoon into the cupcake tin and bake for 25 - 30 minutes or until the top is lightly browned.  Cool and then frost.

Cream Cheese Frosting

1 8 oz stick of Cream Cheese (room temperature)
1/2 cup Powdered Sugar
1 teaspoon Vanilla Extract
Optional:  1 teaspoon Cinnamon for sprinkling on top

Cream together until thoroughly blended. Use to frost cooled cupcakes.

Five Element Analysis

As a sweet dessert, you know automatically that this is part of the Earth Element, but it is even more Earthy as one of the main ingredients is Carrots. The Gluten Free Flour mix is made mostly of Rice Flour which contributes the Metal Element as does the Cream Cheese and Cinnamon and Vanilla Extract. The Walnuts and Eggs bring in the Water Element. Be sure to eat these with some Tea or Coffee to bring in the Fire Element. And either before or after, make sure you have some Wood foods to create balance.  

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