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A group in Eamonn’s office decided to make a Cake Group where one person is selected a week to bring in a cake. It was Eamonn’s week last week and Eamonn thought cupcakes were a good idea and I proposed Carrot Cake as the flavor. Here is the recipe I found and a few really good tips for converting a cake recipe to a cupcake recipe as well as gluten free baking tips.

Carrot Cake (2 x 9″ round equals about 28 of the Irish small cupcakes)

1 cup white sugar
½ cup brown sugar, packed
1 cup canola oil or vegetable oil
3 eggs- room temperature
2 cups gluten-free flour blend (mine was rice, maize, buckwheat and potato)
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
½ cup buttermilk
1 tablespoon pure vanilla extract
2-3 cups carrots, finely shredded (I used about 3 cups)
½ cup pureed carrots (optional and did not use- used more shredded carrot instead)
½ cup sweet coconut flakes, finely shredded

I cheated for the icing and bought Betty Crocker’s Cream Cheese Style Icing and threw on 1 cup of chopped walnuts.

Instructions
Preheat oven to 350 F. If making a cake grease and flour 2 (9-inch) cake pans and set aside. In my case I put cupcake liners into the cupcake tray.
In a large bowl cream together oil, sugars, and eggs. Set aside.
In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk.
Mix just until fully combined.
Fold in shredded (and optional pureed carrots), coconut flakes and vanilla extract.
Pour batter evenly into prepared pans.
If baking the cake, bake for 20-25 minutes until center is set. For the CUPCAKES, bake for about 15 minutes. A good test to not over bake gluten free cakes, because they tend to be drier, is to take the cake out when there are still a few sticky bits on the toothpick.
Let them cool and then ice and sprinkle with chopped walnuts.

IMG_4083

They were a BIG hit and I learned a few good tips for baking gluten free! The first tip is to allow the batter to be runnier than I would normally think it should be. Next is to most definitely not over mix. And finally, do not over bake and take out earlier than one might think.

Another good tip was when converting a cake recipe to a cupcake recipe, the cakes that start with creaming butter and sugar together tend to convert better. Next is to cut the bake time in half from the cake recipe!

Also made the discovery that a baking tray with two little vanilla extract bottles in the center to hold up the cling film keeps the cupcake icing from getting squashed.

Eamonn and I have our work cut out for us to live up to expectations next time it’s his turn to bring in something for Cake Group! My current thought is to do Red Velvet cupcakes! mmmm….

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