Carrot Ginger Cupcakes with Orange Buttercream Frosting

Name: Carrot Ginger Cupcakes with Orange Buttercream Frosting
Yield: makes 12 cupcakes
Ingredients: 1 1/2 cups Basic Gluten-Free Flour Mix (page 19); 1/4 teaspoon plus 1/8 teaspoon xanthan gum; 1 teaspoon double-acting baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 2 1/4 teaspoons Ener-G egg replacer mixed with 3 tablespoons orange juice; 3 tablespoons plain or vanilla vegan yogurt; 1/2 teaspoon pure vanilla extract; 1 cup granulated sugar; 3/4 cup canola oil; 1 teaspoon grated fresh ginger; 1 1/4 cups finely shredded carrots; 1 recipe Orange Buttercream Frosting (recipe follows); 1 cup dairy-free, soy-free vegetable shortening; 3 cups confectioners’ sugar; 1/4 cup orange juice; 2 teaspoons orange zest; Pinch of salt; (makes enough for 12 cupcakes or 2 8-inch cakes)

December 9, 2011

Of all the cupcakes in this book, these are my favorite. When I baked up a dozen, I personally consumed nine out of twelve. I even ate the one I had set aside for my husband. Yup, it’s true. They’re that good.

Recipe information

Yield
makes 12 cupcakes

Ingredients

1 1/2 cups Basic Gluten-Free Flour Mix (page 19)

1/4 teaspoon plus 1/8 teaspoon xanthan gum

1 teaspoon double-acting baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 1/4 teaspoons Ener-G egg replacer mixed with 3 tablespoons orange juice

3 tablespoons plain or vanilla vegan yogurt

1/2 teaspoon pure vanilla extract

1 cup granulated sugar

3/4 cup canola oil

1 teaspoon grated fresh ginger

1 1/4 cups finely shredded carrots

1 recipe Orange Buttercream Frosting (recipe follows)

Orange Buttercream Frosting

1 cup dairy-free, soy-free vegetable shortening

3 cups confectioners’ sugar

1/4 cup orange juice

2 teaspoons orange zest

Pinch of salt

(makes enough for 12 cupcakes or 2 8-inch cakes)

Preparation

Step 1
Preheat the oven to 350°F. Line a muffin pan with 12 liners.
Step 2
Whisk together the flour mix, xanthan gum, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.
Step 3
Combine the egg replacer, vegan yogurt, vanilla, sugar, canola oil, and fresh ginger, stirring well, about 1 minute. Add the carrots and mix until combined.
Step 4
Add the flour mixture, folding it into the carrot mixture, until completely combined.
Step 5
Fill the muffin liners about three-fourths full of batter.
Step 6
Bake in the center of the oven for 24 minutes, rotating the pan halfway through. Bake until a skewer inserted into the center of a cupcake comes out clean. Transfer the cupcakes to a cooling rack and let cool completely before frosting.
Orange Buttercream Frosting
Step 7
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed, about 2 minutes.
Step 8
Add the confectioners’ sugar in three batches, mixing after each addition.
Step 9
Add the orange juice, orange zest, and salt.
Step 10
Beat on medium speed until light and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.
tip
Step 11
To make as a layer cake, double the recipe and use 2 8-inch round cake pans. Bake for 35 to 40 minutes.

Allergen-Free Baker's Handbook

TagsCupcake Cake Dessert Carrot Root Vegetable Vegetable Snack Vegan Nut Free Dairy Free Gluten Free Easy Baking Electric Mixer Stand Mixer Easter Cookbooks

Recipe information

Ingredients

Orange Buttercream Frosting

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Orange Buttercream Frosting

Step 7

Step 8

Step 9

Step 10

tip

Step 11

Recipe notes