Vickys Iced Carrot Cupcakes, Gluten, Dairy, Egg & Soy-Free

• 200 grams granulated sugar
• 150 grams gold foil wrapped Stork margarine
• 250 grams carrots
• 200 grams gluten-free / plain flour
• 2 tsp ground cinnamon
• 2 1/2 tsp baking powder
• 1 tsp xanthan gum if using gluten-free flour
• 100 grams sultanas or raisins
• 1 full fat coconut milk as required to form a batter, around 80 - 120mls depending on the flour used
• 115 grams icing / powdered sugar
• 1 tbsp warm water

1. Preheat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin with paper cases
2. Cream the sugar and margarine together until pale and light
3. Top, tail and peel the carrots, then grate them into the bowl with the buttercream mixture
4. Mix in the flour, baking powder, cinnamon and xanthan gum if using
5. Add enough milk just to make the mixture into a thick batter like a banana bread.
6. Alternatively use 2 beaten eggs
7. Fold in the sultanas then divide the batter evenly between the cupcake cases
8. Bake for 15 - 20 minutes until golden and risen.
9. A skewer test will work to test the middle is cooked
10. Let cool on a wire rack then glaze with a simple mixture of the powdered sugar mixed with the warm water, then sprinkle a pinch of cinnamon on top of each
11. You can use applesauce in place of the milk for another flavour, or cut back the baking powder by a half tsp and use 2 eggs in place of that and the milk.
12. You can use other dried fruits instead of the sultanas such as chopped apricots, pear, cranberries or walnuts

sugar, gold foil, carrots, flour, ground cinnamon, baking powder, xanthan, sultanas, coconut milk, sugar, water

Taken from cookpad.com/us/recipes/339507-vickys-iced-carrot-cupcakes-gluten-dairy-egg-soy-free (may not work)