Gluten Free* Ginger & Carrot With Lemon Icing Cupcake
Gluten-free ginger & carrot cupcakes with lemon icing. Perfect for Christmas parties and gifts. Easy to make, festive and delicious!
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.kremelta.co.nz.
Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Microwave
- Mixing bowl
- Sifter
- Hand mixer
- Measuring cup
- Skewer
- Cooling rack
- Spoon
- Spatula
- Whisk
- Fine-mesh sieve
- Chef's knife
- Microplane
- Citrus press
- Airtight container
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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