With the lemon cream cheese topping, these cupcakes are beautifully light and tart, with just enough sweetness to curb those pesky sugar cravings. The carrot cupcakes are great after a meal, or as a quick lunch time snack.
In the urban Simplicity Kitchen, we are HUGE fans of cupcakes. They are no mess, no fuss, already in a portion, grab and go mini cakes – with all the flavour of a normal cake.
Time: 30 Minutes
Yield: 12 Cupcakes
The first thing that struck me when I opened up the oven, was how much they had risen! Gluten free cakes tend not to raise as much as standard flour cakes, but these were standing up nice and tall.
1 Packet of Heba (Available here)
1 Tbsp Baking Powder
1 Tbsp Cinnamon
2 tsp mixed spice
1/3 C Xylitol (Available Here)
1 C Grated Carrot (1 Large carrot)
2 C Full cream milk
2 tsp Vanilla Essence
2 Tbsp Olive oil
Dash of Vanilla or Caramel Essence
¼ C Xylitol
¼ C Cream
1 C Cream Cheese
Preheat the oven to 180 degrees and line your muffin or cake pan.
Mix all dry ingredients and wet ingredients separately.
Grate the carrot up nice and small, and add to the wet mixture.
Combine the 2 mixtures together.
Spoon a generous amount into the pan and bake for 30 minutes. About halfway through the baking time, the kitchen will fill up with an aromatic, spicy aroma and you will feel like Christmas came early.
While the cupcakes are baking, mix the juice and rind of the lemon, the caramel essence (or vanilla, if you prefer) and the Xylitol together, until the Xylitol has dissolved.
Add and whisk in the cream and cream cheese until light and fluffy.
Test and remove the cupcakes from the oven and allow them to cool completely while the topping rests in the fridge.
Generously top the cupcakes with the icing. Lick the spoon when you’re done.
Serve immediately because there will be nothing left if you wait until later.
These cupcakes are nice and dense, delicious and completely guilt free.
From our kitchen to yours, Bon appétit