Carrot Ginger Cupcakes with Orange Buttercream Frosting

Name: Carrot Ginger Cupcakes with Orange Buttercream Frosting
Yield: makes 12 cupcakes
Ingredients: 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); 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)

December 9, 2011

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.

Recipe notes

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