Harvest Cupcakes with Orange Frosting Recipe GlutenFree
Ingredients: serve 17
2/3 cup coconut flour, sifted
¼ cup arrowroot powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon ground allspice
5 eggs, room temperature
3 cups shredded carrots
½ cup coconut milk
½ cup unsweetened applesauce, honey or combination
¼ cup melted coconut oil
½ teaspoon fine sea salt
1 cup chopped walnuts, optional
1 cup raisins
ORANGE FROSTING
SPRINGKLES, OPTIONAL
Procedures:
Preheat oven to 350 degree F. line 2 muffin pans with unbleached paper liners to make 17 cupcakes.
Place coconut flour, arrowroot powder, cinnamon, baking soda and allspice in a bowl and whisk to combine.
In a separate mixing bowl, place eggs, carrots, coconut milk, applesauce, coconut oil, stevia and salt. Mix ingredients with an electric mixer until combined.
Add dry ingredients to wet ingredients, mixing to combine. Stir in walnuts, if using and raisins.
Using a large ( 1/3 cup) ice cream scoop with a lever, transfer batter to prepared muffin pan, filling 17 cups equally. (an ice cream scoop makes nice rounded tops and is faster than using a spoon).
Place cupcakes in preheated oven and bake until done, about 30 minutes. Remove form oven an let cool.
When cool, top with orange frosting and sprinkles, if desired.
ORANGE FROSTING
Ingredients:
¼ cup + 2 tablespoons goji berries
¼ cup + tablespoons water
1 cup pal shortening
½ cup honey
1/3 cup coconut flour, sifted
1/8 teaspoon vanilla liquid stevia
1/8 teaspoon fine grind sea salt
1 tablespoon coconut flour, sifted, as needed
Sprinkles, optional
Procedures:
Place goji berries and water in a small bowl. Let sit 20 minutes to soak berries.
Place palm shortening, honey, coconut flour, stevia and salt in a bowl. Beat with an electric mixer to combine. Set aside.
Place goji berries and water in mini blender or food processor and process into a puree. Set a fine mesh strainer over a mixing bowl. Pour goji puree into the strainer and press it through the mesh scraping with a flexible silicone spatula to get as much puree as possible into the bowl. Discard seeds left in the strainer.
Add strainer puree to shortening and honey mixture and beat with an electric mixer to combine. If frosting is too thin to spread, beat in 1 tablespoon coconut flour to thicken.
Spread frosting over cooled cupcakes. Alternatively, cut a corner off a sturdy plastic food storage bag and add a 1M open star tip. Place frosting into the corner of the bag with the tip. Twist the bag and pipe the frosting onto the cupcakes. Top each cupcake with a pinch of sprinkles, if desired. End.
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