Gluten Free Ginger & Carrot With Lemon Icing Cupcake
Keep all your Christmas party guests happy, including Santa! You can even wrap the cupcakes up in cellophane to give as a lovely festive gift.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.copha.com.au.
Cooking tools:
- Muffin tin
- Cupcake liner
- Cooling rack
- Microplane
- Hand mixer
- Fine-mesh sieve
- Oven
- Mixing bowl
- Whisk
- Spatula
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Saucepan
- Spoon
- Kitchen timer
Ingredients
- 80g (1/3 cup) diced Kremelta
- 225g (1 ¾ cups) Gluten free self-raising flour
- 1 ½ tsp Gluten free baking powder
- ½ tsp Ground ginger
- ¼ tsp Ground cinnamon
- ¼ tsp Mixed spice
- 150g (¾ cup) firmly packed brown sugar
- 2 Eggs
- Zest of 1 Orange
- 60ml (¼ cup) Orange juice
- ½ cup Chopped walnuts
- ¼ cup Chopped figs
- 1 cup grated carrot (medium sized)
- Colourful edible balls or sprinkles to decorate cupcakes
- Lemon icing
- 125g (1cup) Icing sugar
- ½ tsp grated lemon zest
- 1 –2 tbsp lemon juice
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