Free of: dairy, nuts and gluten, plus the other top allergens. For those not following a gluten-free diet, a flour alternative is included.

Makes 16 cupcakes

Ingredients

Carrot Cupcakes

• 1 cup (250 mL) brown rice flour (superfine if possible)
• 1/4 cup (60 mL) tapioca starch
• 1/4 cup (60 mL) potato starch
• 1/4 tsp (1.25 mL) xanthan gum
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2.5 mL) baking soda
• 1 1/2 tsp (7.5 mL) ground cinnamon
• 1/2 tsp (2.5 mL) ground nutmeg
• 1/4 tsp (1.25 mL) ground ginger
• 1/2 tsp (2.5 mL) salt
• 3/4 cup (175 mL) packed brown sugar
• 1/3 cup (80 mL) white sugar
• 1/2 cup (120 mL) crushed pineapple with juice
• 1/2 cup (120 mL) grapeseed, coconut or canola oil
• 2 eggs [See "Recipe Notes” for egg substitute]
• 1 1/4 tsp (6.25 mL) vanilla extract
• 2 cups shredded carrots

Pineapple “Cream Cheese” Frosting

• 4 oz (113 g) dairy-free cream cheese alternative
• 2 tbsp (30 mL) palm shortening, coconut oil [see “Recipe Notes”] or dairy-free margarine
• 1 tbsp (15 mL) drained, crushed pineapple or 1 1/2 tsp (7.5 mL) pineapple juice
• 1/2 tsp (2.5 mL) lemon juice
• 1 to 1 1/2 cups (250 mL+) sifted confectioners’ sugar

Method

1. Preheat the oven to 350° F. Line 16 muffin tins with cupcake liners.
2. In a medium bowl, whisk together: brown rice flour, tapioca starch, potato starch, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
3. Using a hand blender, in a separate mixing bowl mix: brown sugar, white sugar, pineapple, oil and eggs. Or whisk for 1 minute.
4. Add dry ingredients to the mixing bowl, then stir with a wooden spoon just until the ingredients are combined. Stir in the shredded carrots.
5. Pour batter evenly into the prepared muffin cups; they should be 2/3 to 3/4 full.
6. Bake the cupcakes 25-30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove them to a wire rack to cool completely.
7. To make the frosting, with a hand mixer, beat the shortening, oil, or margarine with the cream cheese alternative until soft and well-combined. Beat in the drained pineapple (or pineapple juice) and lemon juice, and slowly blend in 1 cup of the powdered sugar. If a sweeter icing is desired, beat in up to ½ cup of additional confectioners’ sugar. Chill the frosting in the refrigerator as the cupcakes cool.
8. Once thickened, give the frosting a quick whip. The consistency will be slightly softer than a buttercream. Frost cupcakes and serve.

Next: Recipe Notes

Makes 10
Free of: Gluten, peanuts, dairy, soy, sesame
Contains: Almonds (almond flour), Eggs
Sweetness: Medium

Ingredients

• 1/2 cup (125 mL) coconut flour
• 1/2 cup (125 mL) blanched almond flour
• 1/2 teaspoon (2 mL) sea salt
• 1/4 teaspoon (1 mL) baking soda
• 3 large eggs
• 1/2 cup (125 mL) grapeseed oil
• 1/2 cup (125 mL) agave nectar
• 2 tablespoons (30 mL) firmly packed lime zest, plus more to decorate (about 3 limes)

Method

1. Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
2. In a large bowl, combine the coconut flour, almond flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and 2 tablespoons lime zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
3. Scoop 1/4 cup of batter into each prepared muffin cup.
4. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost, sprinkle with the remaining lime zest, and serve.

Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.

Free of: All top allergens except egg, wheat and optional dairy (alternative suggested).

Ingredients

• 11⁄4 cups (310 mL) brown sugar
• 1⁄4 cup (60 mL) melted butter (or substitute, e.g. Earth Balance)
• 1⁄2 cup (125 mL) vegetable oil
• 3 eggs
• 1 tsp (5 mL) vanilla
• 1⁄2 cup (125 mL) buttermilk (or soured soy milk* – see note at end)
• 3 cups (720 mL) zucchini, grated
• 1 cup (250 mL) dairy-free chocolate chips
• 2 cups (475 mL) spelt flour, sifted
• 2 tsp (10 mL) baking soda
• 1 cup (250 mL) cocoa powder

Method

1. Preheat oven to 350°F. Prepare muffin tins. Cream together sugar, butter and oil. Add eggs one at a time, mixing thoroughly after each. Add vanilla, buttermilk, zucchini and chocolate chips, combining well.
2. Place the remaining dry ingredients in a separate bowl. Add wet to dry ingredients and stir until well mixed.
3. Spoon batter into prepared muffin tins and bake for 35 minutes or until inserted toothpick comes out clean. Cool on a wire rack.

Glaze

• 1 cup (250 mL) bittersweet chocolate [look for peanut-free, nut-free chocolate, such as Enjoy Life]

Method

1. Melt chocolate in a small heat-proof bowl over simmering water.
2. Dip each cooled cupcake into glaze and allow to rest.

*Note: To sour soy milk, add 1 tbsp (15 mL) white vinegar to 1 cup (250 mL) soy milk.

Recipe by Food Editor Simon Clarke

First published in Allergic Living magazine.
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