Of all the cupcakes in this book, these are my favorite. When I baked up a dozen, I personally consumed nine out of twelve. I even ate the one I had set aside for my husband. Yup, it’s true. They’re that good.

　　

Ingredients

makes 12 cupcakes

　　1 1/2 cups Basic Gluten-Free Flour Mix (page 19)

　　1/4 teaspoon plus 1/8 teaspoon xanthan gum

　　1 teaspoon double-acting baking powder

　　1/2 teaspoon baking soda

　　1/2 teaspoon salt

　　1/2 teaspoon ground cinnamon

　　2 1/4 teaspoons Ener-G egg replacer mixed with 3 tablespoons orange juice

　　3 tablespoons plain or vanilla vegan yogurt

　　1/2 teaspoon pure vanilla extract

　　1 cup granulated sugar

　　3/4 cup canola oil

　　1 teaspoon grated fresh ginger

　　1 1/4 cups finely shredded carrots

　　1 recipe Orange Buttercream Frosting (recipe follows)

　　

Orange Buttercream Frosting

1 cup dairy-free, soy-free vegetable shortening

　　3 cups confectioners’ sugar

　　1/4 cup orange juice

　　2 teaspoons orange zest

　　Pinch of salt

　　(makes enough for 12 cupcakes or 2 8-inch cakes)

　　

Step 1

Preheat the oven to 350°F. Line a muffin pan with 12 liners.

　　

Step 2

Whisk together the flour mix, xanthan gum, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.

　　

Step 3

Combine the egg replacer, vegan yogurt, vanilla, sugar, canola oil, and fresh ginger, stirring well, about 1 minute. Add the carrots and mix until combined.

　　

Step 4

Add the flour mixture, folding it into the carrot mixture, until completely combined.

　　

Step 5

Fill the muffin liners about three-fourths full of batter.

　　

Step 6

Bake in the center of the oven for 24 minutes, rotating the pan halfway through. Bake until a skewer inserted into the center of a cupcake comes out clean. Transfer the cupcakes to a cooling rack and let cool completely before frosting.

　　

Orange Buttercream Frosting

Step 7

In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed, about 2 minutes.

　　

Step 8

Add the confectioners’ sugar in three batches, mixing after each addition.

　　

Step 9

Add the orange juice, orange zest, and salt.

　　

Step 10

Beat on medium speed until light and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.

　　

tip

Step 11

To make as a layer cake, double the recipe and use 2 8-inch round cake pans. Bake for 35 to 40 minutes.

　　Allergen-Free Baker's Handbook