Gluten free & Vegan Carrot cupcakes
Servings: 4
Ingredients
For the cupcakes
- Flax egg flaxseeds 1 tsp + water 3tsp – mix and wait 10 mins
- 90 g carrot
- 25 g raisins
- 25 g walnuts
- 40 g apple puree
- 30 g vegetable or coconut oil
- 30 g maple syrup
- 35 g coconut sugar
- 60 g buckwheat flour
- 20 g almond flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger powder
- A pinch of salt
For the cashew cream
- 100 g cashews soaked in warm water for 2-3 hours
- 2 tbsp maple syrup
- 1.5 tbsp lemon juice
- 1-2 tbsp filtered water
- A pinch of salt
Instructions
For the cupcakes
- Preheat the oven at fan assist 165℃ / gas mark 3 and line a muffin tray with paper liners.
- Make the flax egg – mix flaxseeds and water and wait 10 mins.
- Grind carrot, raisins and walnuts with a food processor or chop them finely.
- Put apple puree, vegetable oil, maple syrup, coconut sugar and flax egg in a bowl and mix well.
- In a separate bowl, shift buckwheat flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger powder, and pinch of salt and mix.
- Pour the mix of wet ingredients into the dry flour mix and whisk until you have a smooth batter.
- Fold the chopped carrot, raisins, and walnuts in the batter and mix until combine.
- Pour the batter into the muffin tray.
- Bake, rotating the tin halfway through, until a skewer inserted in centres comes out clean. It takes 20-25 mins.
- Let them cool completely before decorating.
For the cashew cream
- Place 1 tbsp filtered water and all the ingredients in a blender or food processer.
- Blend until smooth and add more water as needed. Butter cream like consistency is ideal.
- Transfer the cream to a piping bag with a nozzle of your choice.
- Pipe the cream onto each cupcake and decorate as you like.
Notes
Allergens:
Walnuts, buckwheat flour, almond flour, cinnamon, cashew nuts
Walnuts, buckwheat flour, almond flour, cinnamon, cashew nuts
