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:  Free of gluten and top allergens. Does constain sulphites (in fruit, liquor).

Ingredients

• 3/4 cup (175 mL) golden raisins
• 3/4 cup (175 mL) dark raisins
• 1/4 cup (60 mL) dried currants
• 1/2 cup (125 mL) dried apricots, chopped
• 1/2 cup (125 mL) dried cranberries
• 1/2 cup (125 mL) dried cherries, chopped
• 1/4 cup (60 mL) honey
• 1/2 cup (125 mL) brandy
• 1 cup (250 mL) gluten-free or regular bread flour
• 1/2 tsp (2.5 mL) salt
• 1/2 tsp (2.5 mL) ginger
• 1/2 tsp (2.5 mL) cinnamon
• Pinch ground cloves
• 1/2 cup (125 mL) sugar
• 1/2 cup (125 mL) dairy-free alternative [we used Earth Balance] or butter
• 2 large eggs or egg replacers

Method

1. In a large bowl, combine the dried fruit, honey and brandy. Cover and let soak overnight.
2. Pre-heat oven to 275º F. Grease and flour 8×3-inch loaf pan.
3. Sift flour, salt and spices together. Set aside.
4. In a stand mixer, cream together sugar and butter alternative for five minutes on medium speed, scraping down bowl as needed.
5. On low speed, add eggs one at a time (or all of replacer at once), until fully incorporated.
6. Add sifted dry ingredients to the bowl, combining thoroughly.
7. Add the soaked fruit and brandy, folding into mix.
8. Scrape mixture into prepared pan and bake for 2 hours, or until a toothpick in the center comes out with a few moist crumbs.
9. Cool in pan for 10 minutes, then transfer to cooling rack to cool completely.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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