I modified a Paula Dean recipe and it was one of the best cup cakes I have made so far. They were moist, delicious and nobody had any idea they were GFCF.
Ingredients
- 4 eggs
- 3/4 cup vegetable oil
- 1/2 cup apple sauce
- 1 cup sugar
- 1 cup brown sugar
- 1 8-oz. can of crushed pineapple, well drained
- 3 teaspoons vanilla extract, divided
- 2 cups Gluten Free all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- Small pinch of ground cloves
- 3 cups grated carrots, grate on larger side of cheese grater
- 1 cup chopped pecans
How to make it
- Preheat oven to 350 degrees F.
- In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla.
- Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves.
- Stir in carrots.
- Fold in pecans.
- Pour into muffin tin lined with beautiful paper or foil liners.
- Fill each liner 3/4 full.
- Bake in the preheated oven for 22 min.
- Let cupcakes cool completely.
- While cooling, prepare frosting.
Frosting
- 4 cups of powdered sugar
- 1 stick of margerine
- 1/4 cup of Almond milk
- 1 teaspoon of vanilla extract
- Beat together with a paddle until creamy
