Gluten-Free Cranberry Carrot Cider Cupcakes with Gingerbread Frosting
Yields: 12 servings
| 1 | cup white rice flour |
| 1/3 | cup almond meal |
| 1/4 | cup potato starch |
| 1/4 | cup tapioca flour |
| 3/4 | tsp xanthan gum |
| 1 | tsp baking powder |
| 1/2 | tsp baking soda |
| 2/3 | cups sugar |
| 1/4 | cup canola oil |
| 2 1/2 | TBSP melted butter |
| 1 1/2 | TBSP real maple syrup |
| 1/3 | cup apple cider |
| 1 | small carrot, finely grated |
| 1/3 | cup cranberries |
| 2 | large eggs |
| 1/2 | tsp salt |
| 1 | tsp pumpkin pie spice |
| Frosting: | |
| 5 1/2 | TBSP softened (room temp.) butter |
| 1/8 | cup firmly packed dark brown sugar |
| 3/4 | TBSP molasses |
| 1/8 | tsp ginger |
| 3/4 | tsp cinnamon |
| pinch of all spice (about 1/6 tsp) | |
| pinch of cloves | |
| 1-1 1/4 | cups powdered sugar |
Preheat oven to 350
Mix all of the flours in a large bowl with salt and pumpkin pie spice, xanthan gum, baking soda, and baking powder.
In another large bowl, scramble eggs, combine maple syrup, melted butter, canola oil, apple cider, and sugar. Add the grated carrot. Mix well.
Combine the wet ingredients by mixing them into the dry ingredients. Add the cranberries.
Bake for 20-23 minutes at 350
Don’t frost cupcakes until they are completely cooled; I let them cool over night.
Frosting Instructions:
Combine softened butter with dark brown sugar. Add all of the spices, then add the molasses. Use a fork or electric mixer (on low) to mix thoroughly; now add 1/4 cup of the powdered sugar and mix, continue to do this with the remaining 3/4 cups. When the cupcakes are completely cooled, you can frost them with a thin/medium layer of frosting.
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