Carrot and Beetroot Cupcakes

Note:
Hi Vegematarianites! I’m back! Sorry for the little break – I needed some time to get back into the swing of things at work and it’s been a bit crazy-nuts-busy since then. Have you had a good start to 2013? I hope so!

To kick things off, I want to share this super easy and super delicious recipe. My New Years Resolution is to cook recipes from my cookbooks. I made these Carrot and Beetroot Cupcakes for morning tea for my friend Amy and her son Liam. I don’t like using the paper for cupcakes so I made mine more like mini muffins – so whatever floats your boat! This recipe is from ‘The Best Gluten-Free, Wheat-Fere and Dairy-Free Recipes’ by Grace Cheetham.

Ingredients:
150g of dairy-free margarine
100g of caster sugar
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 ingredients (optional) – 100g soy yoghurt + 2 tablespoons of honey

Instructions:
1. Preheat the oven to 180C. Grease muffin tin or arrange paper cupcake cases in muffin tin.
2. Using a blender or your arm muscles, beat the margarine and sugar together in a large mixing bowl until light and fluffy.
3. Gradually beat in eggs, a little at a time, until well mixed.
4. Sift the self-raising flour and cinnamon. Fold into the mixture (you don’t want to lose the light fluffiness).
5. Fold in the grated carrots, beetroot. Make sure everything is mixed in but not over-stirred.
4. Divide the mixture into the holes in the tin or the cupcake cases. Be mindful that the mixture will expand a little when cooked.
5. 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.
6. Remove from oven and transfer the cakes to a wire rack to cool completely (or eat warm if not putting on a topping).
7. These babies really don’t need frosting but if you’d like something on them, whisk the yoghurt and honey together in a bowl until smooth. Spread a little bit of the topping over each one.

Kudos:
Many thanks to Grace Cheetham for this fantastic recipe.

grace cheetham recipe book

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Categories: Cookbook Challenge, Snacks, Sweets

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2 Comments on “Carrot and Beetroot Cupcakes”

  1. March 13, 2013 at 2:03 PM #

    This is quite an odd combination for a muffin, but I trust Vegematarian so I’ll give them a go ;)

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