For the carrot muffins:
1 1/4 cup blanched almond flour
2 Tbs coconut flour
½ teaspoon baking soda
1/8 teaspoon salt
1½ teaspoon ground cinnamon
½ teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
1/4 cup coconut liquid
1/3 cup honey
2 teaspoons vanilla
½ cup finely grated carrots
Directions for cupcakes:
Preheat the oven to 350°F.
Line a muffin tin with 8 muffin liners.
Mix together the dry ingredients and set this aside.
Mix together the wet ingredients.
Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
Scoop ±1 teaspoon of the batter in the bottom of each liner.
Made an indentation (push the dough to the side of the casing) in the batter and add a scoop of filling, and cover with more batter.
Bake for 25-30 minutes or until a toothpick inserted in the side comes out clean.
Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
Cream cheese filling:
150g cream cheese
Up to 1/4 cup berry sugar (depending on your taste). I used about 2/3’s of a 1/4 cup
½ teaspoon vanilla
Mix all ingredients together and blend till creamy.
Yields: 8 muffins
Recipe credit: texanerin but adapted it and used a different recipe as a filling.
For the filling I used my own creation.
Modified, prepared, tried and tested by: Esme Slabs
Es's Gluten-Free Carrot Cupcakes with Cream Cheese filling
March 26, 2017 | | 2 comments|