Comments on: Carrot Cupcakes http://glutenfreeonashoestring.com/carrot-cupcakes/ Making gluten-free enjoyable...and affordable. Sun, 05 Feb 2012 02:05:23 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Nicole http://glutenfreeonashoestring.com/carrot-cupcakes/comment-page-1/#comment-24333 Nicole Mon, 17 Oct 2011 12:23:32 +0000 http://glutenfreeonashoestring.com/?p=454#comment-24333 Hi, Emily, You bet. So glad you're enjoying the blog! Good luck with your cupcake adventures. :) xoxo Nicole Hi, Emily,
You bet. So glad you’re enjoying the blog! Good luck with your cupcake adventures. :)
xoxo Nicole

]]> By: Emily @ Our Frugal Happy Life http://glutenfreeonashoestring.com/carrot-cupcakes/comment-page-1/#comment-24272 Emily @ Our Frugal Happy Life Sun, 16 Oct 2011 00:43:36 +0000 http://glutenfreeonashoestring.com/?p=454#comment-24272 Nicoee - Thanks for your reply! I have never made carrot cake before - so now I understand! I'll check out the Pumpkin Carrot Cupcakes, too - those sound intriguing. :) (Love your blog - I'm GF and love all ther recipes you post!) Nicoee – Thanks for your reply! I have never made carrot cake before – so now I understand!

I’ll check out the Pumpkin Carrot Cupcakes, too – those sound intriguing. :)

(Love your blog – I’m GF and love all ther recipes you post!)

]]> By: Nicole http://glutenfreeonashoestring.com/carrot-cupcakes/comment-page-1/#comment-24269 Nicole Sun, 16 Oct 2011 00:06:06 +0000 http://glutenfreeonashoestring.com/?p=454#comment-24269 Hi, Emily, Carrot cakes are nearly always made with oil because it helps them come out moist, and stay that way for longer after baking. You can use melted butter, but it won't be quite as moist since oil is all fat, and butter has some water in it. I don't generally like baking cakes with oil, and generally much prefer butter, but this is the one exception I can think of that I prefer oil. But it's up to you! Great question. :) By the way, there is another modified version of this recipe that I posted more recently. They are a bit different, since they're <a href="http://glutenfreeonashoestring.com/pumpkin-carrot-cupcakes/" rel="nofollow">Pumpkin Carrot Cupcakes</a>, but you might also want to give those a once-over. xoxo Nicole Hi, Emily,
Carrot cakes are nearly always made with oil because it helps them come out moist, and stay that way for longer after baking. You can use melted butter, but it won’t be quite as moist since oil is all fat, and butter has some water in it. I don’t generally like baking cakes with oil, and generally much prefer butter, but this is the one exception I can think of that I prefer oil. But it’s up to you! Great question. :)
By the way, there is another modified version of this recipe that I posted more recently. They are a bit different, since they’re Pumpkin Carrot Cupcakes, but you might also want to give those a once-over.
xoxo Nicole

]]> By: Emily @ Our Frugal Happy Life http://glutenfreeonashoestring.com/carrot-cupcakes/comment-page-1/#comment-24267 Emily @ Our Frugal Happy Life Sat, 15 Oct 2011 23:53:58 +0000 http://glutenfreeonashoestring.com/?p=454#comment-24267 Do you think I could use 3/4 cup melted butter instead of the vegetable oil? These look delicious! Do you think I could use 3/4 cup melted butter instead of the vegetable oil?

These look delicious!

]]> By: Marta http://glutenfreeonashoestring.com/carrot-cupcakes/comment-page-1/#comment-15594 Marta Thu, 12 May 2011 18:54:43 +0000 http://glutenfreeonashoestring.com/?p=454#comment-15594 How about making a printer friendly button so I can print off a recipe I really want to try? If I try to print this, I get 4 or 5 pages of text - and the recipe is spread over 2 of them. How about making a printer friendly button so I can print off a recipe I really want to try? If I try to print this, I get 4 or 5 pages of text – and the recipe is spread over 2 of them.

]]> By: Nicole http://glutenfreeonashoestring.com/carrot-cupcakes/comment-page-1/#comment-718 Nicole Thu, 01 Apr 2010 16:49:38 +0000 http://glutenfreeonashoestring.com/?p=454#comment-718 Hi, Becca, Absolutely one of the biggest benefits of cooking and baking from scratch is making things exactly the way you and your family prefer them. Enjoy! Warmly, Nicole Hi, Becca,
Absolutely one of the biggest benefits of cooking and baking from scratch is making things exactly the way you and your family prefer them. Enjoy!
Warmly,
Nicole

]]> By: Becca http://glutenfreeonashoestring.com/carrot-cupcakes/comment-page-1/#comment-717 Becca Sun, 07 Mar 2010 04:38:34 +0000 http://glutenfreeonashoestring.com/?p=454#comment-717 I'm just starting out on my gluten-free adventure and was looking for that perfect recipe to start it off with a bang! The muffins smell like heaven. I did make a few minor changes though, not sure if it's for the better, necessarily because I don't have the original to compare it to, but I really enjoy the way they came out. My changes: I omitted the granulated sugar and added about 1Tbsp of honey, 1Tbsp of grade A maple syrup, and a tsp of molasses instead. Instead of 3/4 c. oil I added a mix of 1/4 c. virgin coconut oil (i know you hate coconut), 1/4 c. melted spectrum vegan shortening, and 1/4 c. canola oil. Mixed it up to add a little dimension to the texture. I also added a pinch of ginger and a dash of nutmeg. I'll have to make them another time without changing anything to compare, but the thing I love about this recipe is that it welcomed my changes- something that a lot of baking recipes won't do. THANK YOU! I’m just starting out on my gluten-free adventure and was looking for that perfect recipe to start it off with a bang! The muffins smell like heaven. I did make a few minor changes though, not sure if it’s for the better, necessarily because I don’t have the original to compare it to, but I really enjoy the way they came out. My changes:

I omitted the granulated sugar and added about 1Tbsp of honey, 1Tbsp of grade A maple syrup, and a tsp of molasses instead. Instead of 3/4 c. oil I added a mix of 1/4 c. virgin coconut oil (i know you hate coconut), 1/4 c. melted spectrum vegan shortening, and 1/4 c. canola oil. Mixed it up to add a little dimension to the texture. I also added a pinch of ginger and a dash of nutmeg.

I’ll have to make them another time without changing anything to compare, but the thing I love about this recipe is that it welcomed my changes- something that a lot of baking recipes won’t do.

THANK YOU!

]]> By: Nicole http://glutenfreeonashoestring.com/carrot-cupcakes/comment-page-1/#comment-716 Nicole Wed, 09 Sep 2009 16:30:39 +0000 http://glutenfreeonashoestring.com/?p=454#comment-716 Hi, Cari, My pleasure, of course. That sounds like a fun baking scene! Your kids are lucky... Warmly, Nicole Hi, Cari,
My pleasure, of course. That sounds like a fun baking scene! Your kids are lucky…
Warmly,
Nicole

]]> By: Cari http://glutenfreeonashoestring.com/carrot-cupcakes/comment-page-1/#comment-715 Cari Wed, 09 Sep 2009 00:19:46 +0000 http://glutenfreeonashoestring.com/?p=454#comment-715 Thank you for the frosting recipe! It sounds yum and easy-peasy! I love molasses! Their in the oven now! We had so much fun making them. =) My 4.5 yo dd and 2.5 yo ds danced around (I was playing classical music while we baked) in circles while I shredded the carrots. It was a lovely time. Thank you as always!!! Thank you for the frosting recipe! It sounds yum and easy-peasy! I love molasses!
Their in the oven now! We had so much fun making them. =) My 4.5 yo dd and 2.5 yo ds danced around (I was playing classical music while we baked) in circles while I shredded the carrots. It was a lovely time. Thank you as always!!!

]]> By: Nicole http://glutenfreeonashoestring.com/carrot-cupcakes/comment-page-1/#comment-714 Nicole Mon, 07 Sep 2009 23:39:59 +0000 http://glutenfreeonashoestring.com/?p=454#comment-714 Hi, Cari, I hadn't posted an icing recipe. This is the super-simple recipe that I used for the icing on the cupcake in the photo: Just combine 4 ounces cream cheese, softened, 1/2 stick unsalted butter, softened, 1 tablespoon molasses and then add confectioner's sugar until you reach the consistency you desire (anywhere between 4 tablespoons and 3/4 cup; it's really up to you). You can easily double or halve this recipe. It works just as well. It's relatively foolproof. I hope that helps! Warmly, Nicole Hi, Cari,
I hadn’t posted an icing recipe. This is the super-simple recipe that I used for the icing on the cupcake in the photo: Just combine 4 ounces cream cheese, softened, 1/2 stick unsalted butter, softened, 1 tablespoon molasses and then add confectioner’s sugar until you reach the consistency you desire (anywhere between 4 tablespoons and 3/4 cup; it’s really up to you). You can easily double or halve this recipe. It works just as well. It’s relatively foolproof. I hope that helps!
Warmly,
Nicole

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