Carrot Cake Cupcakes
Low FODMAP serve
What you'll need
For the cupcakes
1 cup almond milk
1 teaspoon apple cider vinegar
¼ cup butter
½ cup brown sugar
¼ cup caster sugar
2 cups Lo-Fo Pantry All Purpose/ Plain Flour
2 teaspoon baking powder
½ tablespoon ground cinnamon
180g shredded carrot
1 pinch salt
1 teaspoon vanilla essence
For the icing
70g smooth ricotta
2 ½ cups icing sugar
Preheat the oven to 180°C fan forced and grease a standard muffin tray.
In a large mixing bowl, combine the almond milk and apple cider vinegar and set aside for 5 minutes.
Meanwhile, peel and shred the carrots and roughly chop the walnuts
Add the melted butter and sugars to the milk mixture and stir to combine.
Sift in the flours and cinnamon, and add the salt and vanilla. Whisk until the mixture is smooth.
Add the shredded carrot and chopped walnuts and fold through until evenly incorporated.
Divide the mixture between 10 holes of the muffin tray and bake for 25 minutes or until cupcakes have shrunk in slightly from the edges of the tray and an inserted skewer comes out clean.
Turn the cupcakes out onto a wire rack to cool.
To prepare the icing, place the butter and ricotta in a large mixing bowl and cream together using an electric whisk.
Add the icing sugar and whisk until a smooth buttercream forms.
Spread or pipe the icing onto the cupcakes.