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Carrot Cake Cupcakes
Preparation
20 mins
Cooking
25 mins
Makes
10
Low FODMAP serve
1
What’s better than carrot cake? Mini carrot cakes! A great picnic dish, these low FODMAP Carrot Cake Cupcakes are sure to be a crowd pleaser.
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
100g walnuts
1 pinch salt
1 teaspoon vanilla essence
For the icing
70g smooth ricotta
30g butter
2 ½ cups icing sugar
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry Plain Flour
Process
Step 1
Preheat the oven to 180°C fan forced and grease a standard muffin tray.
Step 2
In a large mixing bowl, combine the almond milk and apple cider vinegar and set aside for 5 minutes.
Step 3
Meanwhile, peel and shred the carrots and roughly chop the walnuts
Step 4
Add the melted butter and sugars to the milk mixture and stir to combine.
Step 5
Sift in the flours and cinnamon, and add the salt and vanilla. Whisk until the mixture is smooth.
Step 6
Add the shredded carrot and chopped walnuts and fold through until evenly incorporated.
Step 7
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.
Step 8
Turn the cupcakes out onto a wire rack to cool.
Step 9
To prepare the icing, place the butter and ricotta in a large mixing bowl and cream together using an electric whisk.
Step 10
Add the icing sugar and whisk until a smooth buttercream forms.
Step 11
Spread or pipe the icing onto the cupcakes.
Recipe developed by Lindsay Fordham @thatlofolife
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet
Recommended product from Lo-Fo Pantry
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