Carrot Cupcakes with Cream Cheese Frosting (Vegan Glutenfree)
Beautiful Carrot Cupcakes with Cream Cheese Frosting, easy to make and perfect for a Spring Sunday Afternoon Tea. Great rainy day activity for kids and suitable for a range of dietary needs being dairyfree, eggfree, vegan & glutenfree!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 10 Cupcakes
- 300 g Gluten Free Self Raising Flour Sainsburys
- 150 g Dairyfree Milk Koko, Oatly
- 30 g Golden Syrup
- 1 tbsp Chia Seeds Whole or Ground
- 100 ml Veg Oil
- 150 g Granulated sugar
- 1 tsp Cinnamon
- 1/2 tsp Bicarbonate soda
- large handful of sultanas
- 1 medium carrot finely grated
Ingredients (Cream Cheese Frosting)
Preheat oven to 180C.
In a large bowl mix the dry ingredients (flour, bicarb, cinnamon, chia seeds & sugar) and give them a stir. Technically I think sugar counts as a wet ingredient but this is the way I make them and it works so this is the way it is done!
In a mug add the golden syrup to the Koko dairy free and heat on low for 30secs in a microwave. You just want it warm enough for them to completely combine. Pour this into a jug and add the oil.
Stir the wet ingredients INTO the dry and then fold in the carrots and sultanas. The batter will be soft but not runny!
Share between the cupcake cases and bake for 15mins (longer for muffin sized cakes)
Beat the cream cheese & butter together. Then sieve in the icing sugar and beat again. Add the lemon juice and beat again!
Put in a piping bag with a star nozzle. Pipe slowly from the outside in holding the bag at 90degrees to the cake.
Sprinkle over the tiny flowers and then place the daisy over the top of the pointy bit that is left where you stop piping!
Stand back and admire!!