I made these Carrot and Beetroot Cupcakes for morning tea for my friend Amy and her son Liam. This recipe makes approximately 20 small cupcakes.
150g of butter or dairy-free margarine
100g of caster sugar or equivalent sweetener
3 eggs, beaten
150g of gluten-free self-raising flour (or mix 1/2 cup rice flour + 2/3 cup gram flour + 1 teaspoon of baking powder + 1 teaspoon of bicarbonate of soda)
1 teaspoon of ground cinnamon
200g of carrots, peeled and grated
100g of beetroot, peeled and grated (you may want to wear gloves to avoid red hands)
Topping idea – 100g soy/cow yoghurt + 2 tablespoons of honey
1. Preheat the oven to 200ºC (390ºF)
2. Grease muffin tin or arrange paper cupcake cases in muffin tin.
3. Using a blender or your arm muscles, beat the butter/margarine and sugar together in a large mixing bowl until light and fluffy.
4. Gradually beat in eggs, a little at a time, until well mixed.
5. Sift the self-raising flour and cinnamon. Fold into the mixture (you don’t want to lose the light fluffiness).
6. Fold in the grated carrots and beetroot. Make sure everything is mixed in but not over-stirred.
7. Divide the mixture into the holes in the tin or the cupcake cases. Be mindful that the mixture will expand a little when cooked.
8. Bake in the hot oven for approximately 10 minutes until the cakes have risen. Use a skewer to poke the centre of a cake, if it comes out clean the cake is ready to be taken out of the oven.
9. Remove from oven and transfer the cakes to a wire rack to cool completely (or eat warm if not putting on a topping).
10. You don’t really need topping… but if you’d like something on them, cool the cupcakes first and then whisk the yoghurt and honey together in a bowl until smooth. Spread a little bit of the topping over each one.
SOURCE: ‘The Best of Gluten-Free, Wheat-Free & Dairy Recipes’ by Grace Cheetham