single serving carrot cakes.... a.k.a. carrot cupcakes
The thing we all love most about single serving desserts, is the complete lack of mess. There aren't any big knives or extra washing. There's just the one, neatly packaged dessert in the perfect serving portion ready for us to devour.... at least that's what we all tell ourselves.
....try reminding yourself of that once you've scoffed down the 5th or 6th one in the last hour!
Alas, no will power.
So I'm sure I've mentioned (but there's never any harm of mentioning it again) that I'm in London. As of tomorrow afternoon at 16:50 I will have officially been here for a full week. That's seven complete days, or 168 hours.
I was lucky enough that in my first few days back there was plenty of sunshine to be had... even if the forecast did say rain. Alas, today though the English weather has caught up with me & it's been one of those typically cold, damp, humid summer days that one becomes so accustomed to when living here. I will say this though, London when the sun is out is just magical.
However, I digress. We aren't hear to talk about the beauty of rays of sunshine highlighting the accents on gorgeous English architecture carved from limestone, but rather the way a little cinnamon can bring a hint of comfort & naughtiness on an otherwise gloomy looking day. A trace of coconut creeping up in the background & a wonderfully creamy frosting.
I hereby proclaim today a pajama & cupcake day. So it has been done! And the best part, it's all gluten-free!
On to the recipe!
Ingredients: - 2 eggs - 50g buttermilk - 200g sugar - 190g sunflower oil - 0.5 tsp vanilla extract - 250g fresh carrot, grated - 60g shredded coconut - 250g buckwheat flour - 0.5 tsp baking soda - 0.75 tsp baking powder - 0.5 tsp cinnamon
Directions: 1. combine the eggs, buttermilk, sugar, oil & vanilla in a bowl & beat with a hand held mixer for a couple of minutes until properly combined. Add in the coconut & carrot & beat until incorporated. 2. in a separate bowl, combine the flour, baking soda, baking powder & cinnamon & beat for a minute to aerate the mix. Add it to the wet ingredients & beat until combined. 3. preheat an oven to 165ºC. Line two cupcake tins with 15 wrappers of your choice & then using a 1/4 cup measuring cup, fill the wells. Bake for 22 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool completely before icing.
Ingredients, frosting: - 200g cream cheese - 50g unsalted butter, room temp - 300g icing sugar, sifted - 1 tsp honey - 50g walnuts, chopped & roasted
Directions, frosting: 1. combine the ingredients together in a bowl, and beat on high speed with a mixer until all the lumps are out & it begins to become light, fluffy & creamy. 2. the cupcakes can either be iced by hand, or with a pipping nozzle of your choice. Once iced, top with a sprinkle of roasted walnuts & enjoy.
By the way...
If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.
Tools/ Equipment/ Machinery/ Ingredients:
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Hand Mixer - Kenwood - http://amzn.to/2xkjowh
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Candy Thermometer - Etekcity - http://amzn.to/2xklw7k
Food Processor - Cuisinart - http://amzn.to/2xkkZqK
Blender - Kenwood - http://amzn.to/2xXQgwU
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK
Pots & Pans:
Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi
Cake tins & Pie Plates:
Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N
Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce
Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T
Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR
Cupcake Tin - Wilton - http://amzn.to/2xkp4GG
Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2
Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0
Pipping Tips - Wilton - http://amzn.to/2yJVPy1
Food Gels - Wilton - http://amzn.to/2kpOCky
Fondant Smoother - Wilton - http://amzn.to/2xkyZRl
Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76
Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4
Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI
Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF
Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U
Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4
Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1
Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T
Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm
Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw
Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ
Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH
Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879
Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e
Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ
White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1
Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC
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