Monday, 30 September 2013

100 Calorie Chocolate Cupcakes with Chocolate Cream Cheese Glaze - Gluten Free

I came across this website on the topped with cinnamon website and thought i just had to try make them with gluten free flour. They were very moist and you couldn't even tell they had carrot in them, very light and fluffy too. Such a nice healthier alternative to other chocolate cupcake recipes, highly recommend! The cream cheese glaze was a bit running and drizzled down a few of the cupcakes but other than that was really nice. The original recipe didn't have the milk which i added, which made it lighter but more running so don't add the milk if you want a thicker icing. ENJOY

For the cupcakes:

1/2 cup (125 ml) finely grated carrot
2 tbsp coconut oil, melted
1 egg
1/2 cup (125 ml) low fat plain yogurt or low fat buttermilk
1 cup  (110g) all purpose gluten free flour 
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup (100g) sugar
1/2 cup (50 g) cocoa powder
1/2 cup (125 ml) hot water

For the chocolate cream cheese frosting:
1/2 cup (50g) powdered sugar
1 1/2 tbsp cocoa powder
1 1/2 tbsp light cream cheese
1 tbsp light milk

Preheat your oven to 350 degrees F (180 degrees C).
Put the finely grated carrot into a fine mesh strainer. Hold the strainer over a sink and squeeze the grated carrot to remove as much liquid as possible. Place into a medium bowl.
To the bowl, add the melted oil, egg and yogurt/buttermilk and stir in. Add the next 6 ingredients (flour through to cocoa powder) and stir in. Lastly, stir in the hot water until just combined.

Divide the batter between 12 lined muffin cups. Bake for 14-15 minutes (or until a toothpick comes out clean). Cool on a wire rack.
For the frosting, combine all the ingredients in a small bowl until smooth. Use about 2 tsp to frost each cupcake.

1 cupcake (wi1thout frosting): 103 kcal, 3.3 g fat, 17.5 g carbohydrates (1.1 g fiber, 9.4 g sugars), 2.5 g protein
1 cupcake (with frosting): 128 kcal, 3.7 g fat, 23.0 g carbohydrate (1.3 g fiber, 14.4 g sugars), 2.8 g protien

Saturday, 7 September 2013

Gluten Free Carrot Cupcakes with Cream Cheese Frosting

Carrot cupcakes are my all time favourite baking item. Nothing beats a good carrot cupcake topped with cream cheese icing so here is my recipe! You can not even tell these are gluten free they are that good, such an easy recipe too...  ENJOY 


  • 1 ½ cups Healtheries Gluten Free Baking Mix
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp baking soda
  • ½ cup caster sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 cup sunflower or canola oil
  • 2 tsp vanilla essence - vanilla paste is also amazing 
  • 2 cups grated carrot
  • 2 Tbsp desiccated coconut

First Step
Preheat your oven to 180*C and line 2 muffins trays with cupcakes liners - make around 18 cupcakes 
Second Step
Sift the Simple Baking Mix, spices and soda into a large mixing bowl. Add all remaining ingredients into your bowl and stir the mixture until it’s just combined, don’t over mix it. I use my kitchen aid with the folding attachment and mix on low for about 1 min maximum.
Third Step
Scoop the cupcake mixture into your prepared tins. Bake for about 15 minutes. The cupcakes are cooked when a skewer inserted into the centre of the cake comes out clean or the muffin spring back up on a light touch.

Fourth Step
Remove from oven and remove it from the muffin tins after about 5-10mins, allow your cupcakes to cool.

Cream Cheese Frosting – 
150g Cream Cheese
100g Butter
3 1/2 cup Icing Sugar 
1 T Milk (may need more or less depending on desired consistency)
2 tsp Vanilla Essence or Vanilla paste
Method: Beat cream cheese and butter on high until light and fluffy. Add all other frosting ingredients together until you have a smooth frosting consistency. Pipe on cupcakes and EAT <3