What happens when you watch too much Cupcake Wars on Food Network? You decide everything can and will be a cupcake! Being a future competitor on Cupcake Wars I wanted to modify my 24 “carrot” cake recipe into a gluten free cupcake. With the Superbowl fast approaching, what better time to attempt gluten free baking for the first time? After much research and reading in Elizabeth Hasselbeck’s book Deliciously G-Free, I purchased my weight in gluten-free flour and made a 1/4 test batch. Other than a few minor errors (sinking in the middle, too oily) I planned to correct, they came out tasting almost as good as the original. J said they tasted fabulous, but he’d have to side-by-side compare to really tell the difference. The cupcakes baked on game day came out were a touchdown (I can be corny like Cupcake Wars)!
On the note of gluten free baking I wanted to take a moment and say there are many gluten free flour options available. From much reading/research it seems the best combinations are made from mixing various flours and incorporating xanthan gum for viscosity. This particular recipe uses three different flours, but I did purchase about 8 varieties to have on hand for cooking/baking. In Elizabeth Hasselbeck’s book she talks a lot about this and offers some great recipes. My Mom tried out her chocolate chip cookies and they were delicious! I can’t wait to try out a few more myself, or try out a few more my Mom bakes (no pressure).
I hope you had a relaxing Superbowl Sunday, indulged a little, and most of all spent time with your wonderful family and friends!
Gluten Free 24 "Carrot" Cake Cupcakes
- 1 1/2 cups vegetable oil
- 2 cups raw sugar (I use Turbinado)
- 4 eggs
- 1 cup brown rice flour
- 3/4 cup millet flour
- 1/4 cup sorghum flour
- 2 teaspoons xanthan gum
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 3 cups finely shredded organic carrots
- 1 cup chopped nuts (I use pecans)
- 8 oz cream cheese, room temperature
- 1/2 cup butter (1 stick), room temperature
- 4 teaspoons vanilla extract
- 15 oz powdered sugar (3 3/4 cups)
Preheat oven to 300 degrees. Fill two cupcake pans with wrappers. *Important note for those with Celiac's: please make sure all your ingredients are gluten free, including powdered sugar and baking soda.*
Combine vegetable oil and sugar and whisk until well blended. Add the eggs one at a time, stopping to whisk after each egg. Sift together(or whisk) all of the dry ingredients. Add your dry ingredients to the sugar mixture, one cup at a time. Whisk after each cup until dry ingredients are thoroughly combined. Continue until all dry mixture is combined and the batter is smooth. Stir in the nuts until combined. Add carrots and stir until entire mixture is combined.
Pour mixture equally into your cupcake tins. Bake cupcakes for 30 minutes, until toothpick inserted in center(of all three cakes) comes out clean. Cool pans on wire racks for 10 minutes, then turn out cupcakes to finish cooling on wire racks. *Important note: I had enough batter to also make 12 mini cupcakes. They took 25 minutes at 300 degrees.
To prepare frosting, cream together the cream cheese and butter until smooth and fluffy. Add vanilla extract one teaspoon at a time, mixing between until combined. Add confectioner's sugar one cup at a time, beating until very smooth. Refrigerate until ready to use.
Once cupcakes have cooled, frost the tops and decorate as desired. Store cupcakes in air-tight container until ready to serve, and refrigerate any leftovers. Enjoy!