Gluten-free Recipes

Gluten-free Carrot Cupcakes

I borrowed this recipe from Martha Stewart and made a few tweaks to make it gluten-free

 

Ingredients

·         2 1/2 cups all-purpose gluten free flour

·         1 teaspoon gluten free baking powder

·         1 teaspoon gluten free baking soda

·         1 teaspoon ground cinnamon

·         3/4 teaspoon coarse salt

·         1/2 teaspoon ground ginger

·         1/4 teaspoon ground nutmeg

·         ½ teaspoon xanthan gum

·         3 sticks (12 ounces) unsalted butter, room temperature

·         1 1/2 cup granulated sugar

·         3 large eggs

·         2 teaspoons pure vanilla extract

·         1/2 cup water

·         1 pound grated carrots  (about 2 3/4 cups)

·         1 cup walnuts

*Bob's Red Mill offers a complete line of gluten free ingredients*

 

Directions

1.        Preheat oven to 350 degrees. Line muffin pan with muffin cups. Sift together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg and xanthan gum.

2.       Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then chopped walnuts.

3.       Drop into muffin cups to ¾ full. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes.  Let cool completely.

Frost generously with cream cheese frosting.

 

Cream Cheese frosting

 

Ingredients

·         1 pound (16 ounces) cream cheese, room temperature

·         2 teaspoons pure vanilla extract

·         1 cup (2 sticks) unsalted butter, cut into pieces, room temperature

·         2 pounds confectioners' sugar, sifted

DIRECTIONS

1.        In the bowl of an electric mixer, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.

2.       Reduce mixer speed to low. Gradually add sugar, beating until incorporated.