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

The response? Imagine a group of kids yelling “I love cupcakes” at full volume, and you’ve got the picture. And now, you’ve got the recipe.

Divvies Vanilla Cupcakes

Makes 18 cupcakes

Ingredients

• 2 1/2  cups cake flour
• 2 1/2 teaspoons baking powder
• 1/2  teaspoon salt
• 1 1/2 teaspoons Energ G egg replacer
• 2 tablespoons unflavored seltzer
• 1/2 cup dairy-free margarine, softened
• 1 1/4 cups sugar
• 1 1/2  teaspoons vanilla extract
• 1/2 cup plus 2 tablespoons soy milk

Method

1. Preheat the oven to 350 degrees. Line a 12-well cupcake pan with paper liners.
2. Whisk together the cake flour, baking powder, and salt. Set aside.
3. Emulsify the egg replacer and seltzer in a small bowl using a small whisk until frothy. Set aside.
4. In the bowl of an electric mixer, with the mixer on high speed, beat the softened margarine, sugar, vanilla, and egg replacer until fluffy. At least twice during the mixing, scrape down sides and bottom of bowl thoroughly in order to fully incorporate all ingredients.
5. Add the flour mixture and soy milk to the sugar mixture, alternately, ¼ cup at a time. Mix on medium speed, scraping the sides and bottom of bowl, until just incorporated. Do not overmix. The batter will be stiff.
6. Distribute the batter evenly among the paper liners.
7. Bake the cupcakes for 18 to 20 minutes. The cupcakes are fully baked when a toothpick comes out clean.
8. Cool the cupcakes for 10 minutes in the pan, then transfer to wire cooling racks. Cool completely before frosting.

Next: Vanilla Frosting

Republished with permission of The Divvies Bakery Cookbook. © 2010 St. Martin’s Press. For more on the book and where to buy, see www.divvies.com