Hummingbird Bakery Inspired CupcakesIt was my FAVOURITE bakery as a kid! I dug out the Hummingbird Bakery's cookbook during quarantine and immediately flipped to the carrot cake. Eyeing my carrots, and digging out some "normal" flour, I made my family some of their carrot cake in the version of cupcakes. I wanted to make a healthier, gluten and dairy free version. In the recipe, I used coconut sugar (you can use normal sugar), olive oil (can sub for coconut oil), and a mixture of 1:1 gluten free flour/teff flour/coconut flour! And a whole bunch of carrots. I then tried out a dairy free yoghurt icing, which was a bit of a struggle considering that there is a shortage (read: no) icing sugar in our house. Nevertheless, they were AMAZING. Arguably better than the original. Carrot Cake Cupcakes (GF/DF)Total time: 30-45 mins 8-10 cupcakes ingredients cupcakes 2 eggs 2 egg whites (or 2 tbsp oil) 1 cup olive oil (or coconut oil) 1 cup coconut sugar 3/4 cup all purpose 1:1 gf flour) 1/4 cup coconut flour 1/2 cup teff flour (or all purpose gf flour) 1 cup of grated carrots 1 tsp bicarbonate of soda 1 tsp baking powder 1/2 tsp ground ginger 1 tsp cinnamon 1/4 teaspoon vanilla extract a pinch of salt icing 200g cashew/almond/coconut/soya yoghurt 1 tbsp honey (I used manuka honey) 1 tsp vanilla extract method cupcakes 1. Preheat the oven to 170 degrees celsius and line or grease a muffin tin. 2. Whisk the sugar, eggs and oil together with a electric whisk until smoothly mixed. 3. Fold in the flour, baking powder, bicarbonate of soda, cinnamon, salt, ginger and vanilla and mix until they are completely mixed. 4. When completely mixed, add in the carrots until they are evenly distributed in the batter. 5. Use an ice cream spoon to distribute batter into prepared tins and bake in the oven for around 20 minutes until golden brown. icing* 1. Mix together df yoghurt, vanilla extract and manuka honey and whisk until smooth 2. Place in the freezer for 30-45 minutes until hardened and then use a spatula to smooth on cupcakes (*this is not perfect icing and a little bit drippy! If you have icing sugar on hand, USE it! Double the amount of icing sugar to amount of yoghurt and whisk) Enjoy! 🧁
0 Comments
|
ArchivesCategories |