These Mini Cupcakes Are The Perfect Thing To Have At Home Or Bring To A Party. The Coconut Cream Frosting Pairs Excellently With The Carrot. Everything Is Gluten Free And Vegan. Enjoy!

3/4c. Bob Red Mill’s All Purpose Gluten Free Flour
1/4c. Sweet Rice Flour
1/4c. Arrowroot Powder
1/4 Tsp. Xanthum Gum
1 tsp. Baking Soda
1/4tsp Sea Salt
1/2tsp Cinnamon
3/4c. Succanat
1/2c.Coconut Oil Liquid
2 Flax Egg Replacer (2TBLS Ground Flax Mix With 6TBLS Water Let Sit 3 Min.)
1/2 Vanilla Bean Scrapped
1/2c. Canned Coconut Milk
1/2c. Pecans Chopped
1 1/2c. Carrots Shredded

Preheat Oven To 350 Degrees. With A Mixer, Mix All Ingredients (Except Carrots And Pecans) Till Blended About 2-3 Min, Stir in Carrot And Pecans. Grease Muffin Tins, Fill Full With Batter. Bake Till Toothpick Comes Out Clean Approx. 8-10 Min, Don’t Over Bake. Let Cool. Makes 36 Mini Cupcakes.

3/4c. Canned Coconut Milk
1/4c. Soymilk Powder  
1TBLS.Coconut Flour
1/2 TBLS Vanilla Extract
1 ½ TBLS. Agave  
3 Shakes Of Sea Salt
1 ½ TBLS. Fresh Lemon Juice
1/2c. Coconut Oil Liquid  

In A Food Processor Or Blender, Blend Everything Except The Lemon Juice And Coconut Oil, For 2 Min. Let Your Machine Run And Add Lemon Juice And Coconut Oil At The Same Time, Pouring In Slowly. You Will Need To Pour More Coconut Oil In Ratio To Lemon Juice.  Let Chill If You Want It To Firm Up, But Can Use As Is Too. Frost Cupcakes, Add Optional Toppings From Below If Desired And Eat Up!

Optional Toppings:
Toasted Coconut: Spread ½.C Shredded Coconut Onto A Baking Sheet, Bake At 350 Degrees For 5 Min Or Till Desired
Carrot Shreds: Spread ½.C Shredded Carrots Onto A Baking Sheet, Bake At 350 Degrees For 15 Min Or Till Desired

Side Note: One Can Of Coconut Milk Will Make Both The Cupcakes And The Frosting 




02/18/2013 9:07pm

Argh this looks so good! I'll have to give it a try. I'm intrigued by the Flax egg replacer... great idea!


Cup cake is most favorite for everyone and especially for kids. Cupcakes may be topped with frosting or other cake decorations. They may be filled with frosting, fruit, or pastry cream. For bakers making a small number of filled cupcakes, this is usually accomplished by using a spoon or knife to scoop a small hole in the top of the cupcake.

02/12/2017 9:05am

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