Recipe of Vickys Carrot Cake Cupcakes, GF DF EF SF NF Any-night-of-the-week

Recipe of Vickys Carrot Cake Cupcakes, GF DF EF SF NF Any-night-of-the-week

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Vickys Carrot Cake Cupcakes, GF DF EF SF NF

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Choose water over other drinks. Having a soda or cup of coffee once in awhile won't hurt you too badly. Getting all your hydration from them is a terrible idea. When you pick out water more than other beverages you are helping your body stay very healthful and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Successful weight loss efforts often depend entirely on water consumption.

There are all sorts of things that you can do to get wholesome. Extensive gym visits and narrowly defined diets are not always the solution. You can do little things each day to improve upon your health and lose weight. Being clever when you choose your food and routines is where it begins. Looking to get in as much exercise as possible is another. Don't forget that health isn't only about just how much you weigh. It has more to do with making your body as powerful as it can be.

We hope you got insight from reading it, now let's go back to vickys carrot cake cupcakes, gf df ef sf nf recipe. You can have vickys carrot cake cupcakes, gf df ef sf nf using 21 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Vickys Carrot Cake Cupcakes, GF DF EF SF NF:

  1. Provide 180 grams of gluten-free / plain flour (1 & 1/4 cups).
  2. Use 1/4 tsp of xanthan gum if using gluten-free flour.
  3. You need 1 tsp of baking soda / bicarbonate of soda.
  4. Provide 1/4 tsp of baking powder.
  5. Use 3/4 tsp of ground cinnamon.
  6. Take 1/4 tsp of ground nutmeg.
  7. Provide 150 grams of carrots, grated / shredded (1 medium-large carrot).
  8. Take 200 grams of soft brown sugar.
  9. You need 125 g of applesauce (1/2 cup).
  10. Get 60 ml of melted coconut oil (1/4 cup).
  11. Take 1 tsp of vanilla extract.
  12. Take 2 tbsp of ground flaxseed mixed with 6 tbsp water.
  13. Provide 80 grams of sultanas, raisins, walnuts etc - optional.
  14. Get of Simple Glaze Icing.
  15. You need 115 grams of icing / powdered sugar.
  16. You need 1 tbsp of warm water.
  17. Prepare of Cream-Cheese Frosting.
  18. You need 115 g of Violife brand cream cheese - GF SF Vegan brand.
  19. Take 50 g of gold foil-wrapped Stork margarine.
  20. Take 1 tsp of vanilla extract.
  21. You need 125 g of icing sugar / powdered sugar.

Steps to make Vickys Carrot Cake Cupcakes, GF DF EF SF NF:

  1. Let the flax mixture stand for 10 minutes while you prepare the other ingredients.
  2. Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases.
  3. Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and xanthan gum if using.
  4. Add the grated carrots to another bowl with the sugar, applesauce, oil and vanilla. Stir together, add the flax mix and stir again.
  5. Mix the dry and wet ingredients together until just combined. The batter should be thick like a banana bread but gluten-free flour will need an extra tablespoon or 2 of water.
  6. Fold in the sultanas / nuts if using then divide the batter evenly between the cupcake cases.
  7. Bake for 20 - 22 minutes until golden, firm to the touch and risen. A skewer test will work to test the middle is cooked.
  8. Let cool on a wire rack then glaze with a simple mixture of the powdered sugar mixed with the warm water, then sprinkle a pinch of cinnamon on top of each.
  9. To make the more decadent cream cheese frosting, whisk the cream cheese and margarine together in a stand mixture to loosen, then add in the vanilla and sugar and whip until fluffy.
  10. Spoon into a piping bag and swirl on.

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