August 31st, 2009

Carrot Cupcakes

what's up doc?

My children now believe that, when it comes to baked goods, ask and they shall receive. Carrot cake was requested by my eldest recently, and last Friday, after a day of nearly completely ignoring my children in favor of household chores I simply had to get done, I granted her wish. Oh, and I was also out of unsalted butter, and carrot cake is made with vegetable oil instead of butter. If you read that right, it even sounds a bit like a fairy tale. Admittedly, like a very dark, inappropriate version of Cinderella, but a fairy tale nonetheless.

This recipe is a compromise version of carrot cupcakes. I do not care for coconut in any form. There. I said it. And my children do not care for nuts in their sweets. If you are not like me, and your family is not like mine, then you should feel free to add nuts, capable of adding coconut — with my blessing. I’ll show you how. Remember, when you’re doing your own baking, you run the show.

Carrot Cupcakes
Ingredients
1 1/2 cups Bob’s Red Mill All Purpose GF Flour
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup vegetable oil
1 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups finely shredded carrots (about 4 large, or 5 smaller, carrots)
1/3 cup chopped nuts (walnuts or pecans work well) (optional)
1/2 cup sweetened, lightly toasted coconut flakes (optional)
3/4 cup semisweet chocolate chips (optional)
3/4 cup raisins (optional)

1. Preheat oven to 350 degrees. Line or grease a standard 12-cup muffin tin and set aside.

2. In a medium sized bowl, combine flour, xanthan gum, baking soda, salt and cinnamon. Set aside.

3. In a large bowl, beat the oil, sugar, eggs and vanilla until well combined. Add the flour mixture, reserving a few tablespoons, and mix until well combined. Add the carrots, and stir to combine. Add the reserved flour to your choice of nuts and coconut, or the chocolate chips, and toss to coat. You really do need to add either the nuts and coconut, or the chips, or raisins. You need something to balance the moisture content of the cupcakes, and it will also make the cupcakes much tastier. So please select one. Pretty please. Then toss it with the reserved flour and mix it in to the batter until evenly distributed.

4. Fill the muffin tins with the batter. You will likely have some batter left over, enough for 2 or 3 more cupcakes or a mini carrot loaf. Not a big problem. Place the muffin tin into the preheated oven, and bake for approximately 20 minutes, until a toothpick inserted into the center of the middle muffin comes out with a few moist crumbs attached.

5. Cool the muffins completely and ice as you like, if you like. These are delicious without icing.

Warmly,
Nicole

 Posted In : GF Blue Plate Specials (Recipes)
  Posted By : Nicole