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Gluten-Free & Dairy-Free Carrot & Beetroot Cupcakes

October 19, 2010 by jason 5 Comments

me_zoe_2nd_birthday

zoe_2nd_birthday_cupcake

Zoë is now 2 years old! We had a birthday party in the park at the weekend to celebrate with her friends, including Ivy pictured here – and it was wonderful! For the tea I cooked chicken nuggets, squash nuggets, sweet potato wedges, gluten-free sausages and dips with vegetable sticks. And then I made Carrot and Beetroot Cupcakes from my book, The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes. I still don’t give Zoë sugar generally and I thought these cupcakes would be good because they’re much lower in sugar than most cupcakes. I promised that I would post the recipe…

* gluten-free, wheat-free, dairy-free, yeast-free, nut-free, seed-free, citrus-free

5 from 1 reviews
Gluten-Free & Dairy-Free Carrot & Beetroot Cupcakes
 
Print
Prep time
10 mins
Cooking time
18 mins
Total time
28 mins
 
Author: Grace Cheetham
Recipe type: Teas/Snacks
Serves: 12
Ingredients
  • 150g/5oz dairy-free margarine, softened
  • 125g/4oz/¾ cup fruit sugar or caster sugar
  • 3 eggs, beaten
  • 75g/2½oz/scant ½ cup rice flour
  • 75g/2½oz/⅔ cup gram flour
  • 1 tsp gluten-free baking powder
  • scant ½ tsp xanthan gum
  • 1 tsp ground cinnamon
  • 200g/7oz carrots, peeled and grated
  • 100g/3½oz beetroots, peeled and grated
  • Topping:
  • 100g/3½oz soya yogurt
  • 2 tbsp clear honey
Method
  1. Preheat the oven to 180°C/350°F/Gas 4. Arrange 12 paper cupcake cases in a bun tin.
  2. Using an electric whisk, beat the margarine and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the eggs, a little at a time, until well mixed.
  3. Sift the flours, baking powder, bicarbonate of soda and ground cinnamon into the mixture, then quickly fold it in, followed by the grated carrots and beetroots, using a metal spoon. Make sure the mixture is well blended, but take care not to overmix.
  4. Divide the mixture between the cupcake cases and bake in the hot oven for 10 minutes, then cover them with a sheet of non-stick baking parchment to prevent them from overbrowning and bake for a further 5–8 minutes until well risen and a skewer inserted in the centre comes out clean. Take the cupcakes out of the oven, transfer to a wire rack and leave to cool completely.
  5. When the cupcakes have cooled, prepare the topping. Using a whisk or electric blender, whisk together the yogurt and honey in a bowl until smooth. Spread a little of the topping over each one.
3.2.2929

 

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Filed Under: Cakes, Entertaining, Family Recipes, Teas/Snacks Tagged With: carrot and beetroot cupcakes, dairy-free, eggs, fruit sugar, gluten-free, gluten-free baking powder, gram flour, honey, rice flour, soya yogurt, xanthan gum

Previous Post: « Soya yogurt
Next Post: Gluten-Free & Dairy-Free Beetroot, Carrot & Ginger Detox Juice »

Reader Interactions

Comments

  1. Joanne Clifford

    March 17, 2014 at 4:18 pm

    Hi Grace
    Going to try your recipe for Carrot and Beetroot cupcakes. Can you please tell me what shelf of the oven to put it on. I have a fan oven.
    I’m not a baker, so am a novice at this
    Many Thanks
    Joanne

    Reply
    • grace

      February 8, 2018 at 11:06 am

      Hi Joanne, I’m so incredibly sorry that I never replied to you – I didn’t see your comment as it had gone into spam. Hope you made this ok and enjoyed the cupcakes. All best, Grace

      Reply

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Passionate about good food and allergy-free living, I've set up this blog in order to help people who, like me, found themselves stuck in a situation where they didn't know what to do, or how to cope. I've also written cookbooks which have been published in the UK, US, Australia, New Zealand, as well as in Finland and Brazil.

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