Wednesday, September 18, 2013

Buckwheat Carrot Cake Cupcakes (gluten-free, dairy-free)

This is a recipe for birthdays. Originally I created this recipe last May for my stepfather's birthday and this time, I made it for my sister with her September birthday and the celebration of the upcoming birth of her third blessing. At my sister's baby shower, everyone loved these so much I thought I ought to post them.

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Stuffed with carrot, pineapple, pecans, and raisins, laced with cinnamon, and topped with fluffy coconut cream, these cupcakes mark the spot.

Also despite the confusing nature of the name, buckwheat is gluten-free. It's actually a seed. I think it smells a little like chocolate but Witty Husband thinks it smells a little like dirt. Don't be worried, the only association these cupcakes have with dirt is the carrots were plucked fresh from it! Use freshly ground buckwheat because many store-bought buckwheat flours can be rancid; I use my vitamixto grind the buckwheat. Here on Sweet Roots, I also have recipes for chocolate buckwheat granola, buckwheat crepes, and hibiscus and beet red velvet cake.

Buckwheat Carrot Cake Cupcakes
1 cup buckwheat flour, freshly ground
1/2 tapioca flour                    > instead of tapioca and sorghum flour, gluten-free all purpose flour
1/2 cup sorghum flour           > blend may be substituted (I've used Namaste Foods blend)
3/4 cup evaporated cane juice sugar
1 1/2 tsp baking soda
1 tsp cream of tartar
tsp salt
2 TB chia seeds, ground
2 tsp cinnamon
1 tsp allspice powder

4 eggs
1/4 cup non dairy milk of choice (or pineapple juice)
3/4 cup safflower or grapeseed oil
1 TB vanilla extract

1/2 cup pecans, chopped
1/2 cup raisin, chopped
1/3 cup chopped pineapple (squeeze juice out of it if really juice)
3 cups shredded organic carrot

1. Preheat oven to 350.
2. Mix first batch of ingredients in a large bowl.
3. Mix liquids seperately then stir into dry ingredients. Mix in additions.
4. Spoon into lightly greased muffin pans and bake 25 minutes. Let cool then top with frosting (recipe below).

Makes at least a dozen muffins, depending on size.

*You can also make this as a cake. Use two round 9" pans and bake 35 minutes.

Whipped Coconut Cream
To make a thicker cream, I used a little bit of coconut oil so the texture was similar to a cream cheese frosting.
3 TB coconut oil
1 can coconut cream, left in fridge overnight
2 tsp vanilla extract
3-5 TB Sweetener of choice - agave, powdered sugar, maple syrup

With hand mixer, whip only coconut oil for a minute. Add coconut cream (from top of can, don't use liquid until later) and whip until light and fluffy like whipped cream. Add sweetener of choice and vanilla extract until incorporated. Store in fridge until ready to use. (This will melt if put on warm cupcakes but still makes for deliciousness).

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I hope you all enjoy! I'm excited for Fall because it allows me to bake more. Reading books and snuggling in sweaters are also a favorite pastime.

What do you love about Autumn?

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