But then there's dessert. Apple pie. Sounds lovely, but not for me. And not wanting to make everyone else give up a favorite, I offered to bring another dessert. Something I could eat. Something they might want to.
Gluten-Free Carrot Cupcakes with Cream Cheese Frosting
I adapted the following recipe from Ellie Krieger's, and tweaked the technique à la Ina Garten. Most of the adaptation was converting wheat flours by volume to GF flour by weight (the only way to bake - just ask Shauna at Gluten-free Girl and the Chef). The final result was unbelievably good. Moist, rich. A good semi-sticky crumb, perfect for a carrot cake. I also like that the cupcake to frosting proportions match: exactly 12, and exactly enough.
Ingredients - Cupcakes
2 large eggs
165g (~5.8oz) dark brown sugar
1/4 cup canola oil
1/2 cup applesauce
1/2 teaspoon vanilla
154g (~5.4oz) Gluten-free flour mix*
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups (or so) finely shredded peeled carrots (I used 4, but I really need to list this in weight)
Ingredients - Frosting
4oz cream cheese, softened (half a standard package)
85g (3oz) confectioner's sugar
1 teaspoon finely grated lemon zest
Preheat oven to 350 °F (325 °F convection). Place 12 paper liners in muffin cups (I used "Texas-sized" liners so they were tall enough to contain the frosting).
Combine eggs and sugar in bowl of stand mixer fitted with a paddle. Mix well. Add oil, applesauce and vanilla. Mix until smooth. In a separate bowl, measure flour, baking soda, salt, cinnamon, and nutmeg in medium bowl; whisk to combine. Add half dry ingredients to wet ingredients in mixer bowl. Combine carrots with remaining dry ingredients; stir to distribute the carrots. Add to mixer bowl, and stir to combine.
Distribute batter evenly among paper liners. Bake for 20-25 minutes until a toothpick comes out clean. Cool completely before frosting.
To frost, combine cream cheese, sugar, and lemon zest, stirring well to combine. Divide evenly onto the 12 cupcakes.
|Cupcakes sprinkled for the occasion.|
*Gluten-free flour mixes can be purchased pre-blended, but they are just as easy (and far cheaper) to do on your own. I've been using the proportions of 7 parts flour to 3 parts starch suggested on Gluten-free Girl and the Chef with some success depending on the exact blend I make (she also explains vegetable gums, which I'm trying to avoid although it's not clear I'm sensitive to them; the thought of eating mold in my cupcakes is not appetizing). The blend I used for this recipe was comprised of brown rice flour, GF oat flour, sorghum flour, and tapioca and corn starches.