Bazooka Gourmet made the mistake to suggest that I should post a carrot cake recipe. Well, he’s getting more than he asked for as I found no less than three of them in my notes!
As for the first one, it is dedicated to wheat flour allergics!
Non-Wheat Flour Carrot Cupcakes!
INGREDIENTS: For 6 cupcakes
-Unsalted Butter: 100 g
-Brown sugar: 50 g
-Honey (liquid): 1 tablespoon
-Gated carrots: 100 g
-Rice powder: 130 g
-Baking powder: half a teaspoon
-Egg wites: 2
-Sugar: 50 g
-Bring butter to room temperature.
-Add brown sugar and mix well, incorparating a much air inside as possible.
-Add eggs and mix well.
Add grated carrot, honey, rice flour and baking powder. Mix well.
-Beat the egg whites with sugar into a solid meringue.
Mix the meringue into the cupcake mixture in two equal steps by folding them in with a spatula.
Pour mixture into cups.
Leave inside the fridge for 30 minutes to allow the rice powder to fully absorb the mixture humidity.
-Bake for 20~25 minutes at 180 degrees Celsius.
Simple, isn’t it?
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