Zoë is now 2 years old! We had a birthday party in the park at the weekend to celebrate with her friends, including Ivy pictured here – and it was wonderful! For the tea I cooked chicken nuggets, squash nuggets, sweet potato wedges, sausages and dips with vegetable sticks. And then I made Carrot and Beetroot Cupcakes from my book, The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes. I still don’t give Zoe sugar generally and I thought these cupcakes would be good because they’re much lower in sugar than most cupcakes. I promised that I would post the recipe…
gluten-free, wheat-free, dairy-free, yeast-free, nut-free, seed-free, citrus-free
Preparation time 10 minutes Cooking time 15–18 minutes makes 12
150g/5oz dairy-free margarine, softened
125g/4oz/¾ cup fruit sugar or caster sugar
3 eggs, beaten
75g/2½oz/scant ½ cup rice flour
75g/2½oz/⅔ cup gram flour
1 tsp gluten-free baking powder
scant ½ tsp xanthan gum
1 tsp ground cinnamon
200g/7oz carrots, peeled and grated
100g/3½oz beetroots, peeled and grated
100g/3½oz soya yogurt
2 tbsp clear honey
- Preheat the oven to 180°C/350°F/Gas 4. Arrange 12 paper cupcake cases in a bun tin.
- Using an electric whisk, beat the margarine and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the eggs, a little at a time, until well mixed.
- Sift the flours, baking powder, bicarbonate of soda and ground cinnamon into the mixture, then quickly fold it in, followed by the grated carrots and beetroots, using a metal spoon. Make sure the mixture is well blended, but take care not to overmix.
- Divide the mixture between the cupcake cases and bake in the hot oven for 10 minutes, then cover them with a sheet of non-stick baking parchment to prevent them from overbrowning and bake for a further 5–8 minutes until well risen and a skewer inserted in the centre comes out clean. Take the cupcakes out of the oven, transfer to a wire rack and leave to cool completely.
- When the cupcakes have cooled, prepare the topping. Using a whisk or electric blender, whisk together the yogurt and honey in a bowl until smooth. Spread a little of the topping over each one.