Peter Rabbit Carrot Cupcakes – Gluten Free

• FOR THE CUPCAKES:
• 3 whole Large Carrots, Cleaned Peeled, Sliced And Roasted (should Yield 1 Cup After Roasting)
• 2 Tablespoons Unsalted Butter, Melted And Divided
• 1 cup Fat Free Milk
• 1 cup Gluten Free Oat Flour Plus 1 Tablespoon
• 1/2 cups Fat Free Greek Yogurt
• 1/2 cups Unsweetened Applesauce
• 1 whole Large Egg, Whisked
• 1 cup Gluten Free Corn Flour
• 2-1/2 teaspoons Baking Powder
• 1/2 teaspoons Pumpkin Pie Spice
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Fine Sea Salt
• 1 teaspoon Stevia Powder Or Adjust Sweetness To Taste
• _____
• FOR THE FROSTING:
• 8 ounces, fluid Low Fat Whipped Cream Cheese
• 10 drops Vanilla Stevia Drops Or Adjust Sweetness To Taste

1. NOTES:
2. - You can purchase Gluten Free Oat Flour or make your own by taking 1 1/2 cups of Gluten Free Old Fashioned Rolled Oats and grinding them into a powder in a food processor.
3. - These are more muffins without the frosting and cupcakes with it. They are great topped with pillows of whipped cream or cream cheese frosting. I use them interchangeably. Or I enjoy them bare and unfrosted.
4. METHOD:
5. Roasted Carrots: Pre-heat oven to 400 F with the rack in the middle. Clean, peel and slice carrots into chunky pieces about 1 inch long. Toss carrots with 1 tablespoon melted butter and a pinch of salt. Bake for about 20 minutes or until carrots are soft and lightly browned. Set aside. Measure out two half cup portions.
6. Cupcakes: Reduce oven temperature to 350 F. Prepare a 12-count standard size muffin pan with liners.
7. Puree one of the half cups of the carrots in a blender with the milk. Finely dice the other 1/2 cup of the carrots and toss with 1 tablespoon of oat flour.
8. In a medium bowl combine the carrot puree, Greek yogurt, remaining butter, applesauce and egg. In another bowl whisk together dry ingredients (including the remaining 1 cup of oat flour). Combine wet and dry ingredients and mix together well. Gently fold in diced carrots. Taste batter to make sure it is sweetened to your liking. Scoop batter into muffin cups leaving a little room at the top. Bake for about 18-20 minutes or until a tooth pick comes our crumb free.
9. Frosting: Stir vanilla Stevia drops into whipped cream cheese. Sweeten to taste. Alternatively you can frost these cupcakes with whipped cream. If you do this, just whip cream in a stand mixer and sweeten to taste. Pipe onto cupcakes.

carrots, unsalted butter, milk, flour, greek yogurt, unsweetened applesauce, egg, flour, baking powder, pumpkin pie spice, ground cinnamon, ubc, stevia powder or adjust sweetness, frosting, cream cheese, vanilla stevia drops

Taken from tastykitchen.com/recipes/desserts/peter-rabbit-carrot-cupcakes-e28093-gluten-free/ (may not work)