- 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
Preheat your oven to 180*C and line 2 muffins trays with cupcakes liners - make around 18 cupcakes
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.
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.
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
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