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This was my very first gluten free, sugar free baking success. Everyone loves these cupcakes so I decided that they needed to be part of the baking class I taught on Monday night. The class was entitled “Healthier Baking – Gluten and Sugar Free” which prompted me to do a slight makeover on one of my favorite recipes.
The original recipe used a starch heavy baking mix. If you’ve been reading my series about Choosing & Understanding Gluten Free Flours, then you know that my view on flours has changed. Whole grain gluten free flours have become my favorites.
Though the change was simple I wanted to share it especially for those who are newer to gluten free baking. Flours can easily be swapped out to increase nutrition. It works most of the time for me.
The Change
Like I said – it was so simple. The original recipe called for 3/4 cup of my basic flour blend – which is a combination of sorghum, sweet rice flour, tapioca starch, and cornstarch.
I used mostly sorghum flour with just two tablespoons of tapioca starch. They were just as light and delicious as they were with the starch heavy blend.
By the way…
My class actually sold out. An extra student showed up before class and asked if she could take it, too. Of course, I was thrilled. And a little shocked.
We also made Almond Butter & Jelly Cookies and Chocolate Walnut Flourless Brownies. (I made the brownies healthier too…maybe I’ll post the update soon.) All three were a hit and we had a great time. The class had an incredible mix of people, all with their own dietary challenges. I learned more than anyone else.
Ingredients
- 1/2 cup light agave nectar
- 1/3 cup grapeseed oil
- 2 tablespoons fresh squeezed orange juice
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup plus 2 tablespoons sorghum flour
- 2 tablespoons tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 ½ cup grated carrots
- 1/2 cup roughly chopped pecans
Instructions
- Preheat oven to 350 degrees. Oil or line a standard muffin with cupcake papers.
- Grate carrots on the large holes on a box grater or food processor. Set aside.
- Whisk agave, grapeseed oil, orange juice, vanilla and eggs together in a large bowl until mixed well. In a separate bowl, whisk together sorghum flour, tapioca starch, baking powder, baking soda, allspice, and salt.
- Dump entire contents of dry ingredients into wet ingredients. Mix until just combined. Do not over mix. Fold in carrots and pecans.
- Spoon even amounts into cupcake tins. Bake for 25-30 minutes or until toothpick inserted in the middle comes out clean. Remove cupcakes from baking tins immediately or the bottoms will become soggy.
Karen@Cook4Seasons
posted on February 10, 2010 at 8:41 pm
When I saw this on Twitter, the short link looked like ‘goo goo’ which had me intrigued:) Then I read about your GF baking class, which I taught last Saturday as well! Our Whole Foods has a culinary center which makes for a built-in clientele. I used some of your recent GF flour tips and referred the class to your site.
This recipe looks great. I might sub the grated carrots for carrot pulp, which I use after I juice. Here’s a similar post I did about it:
http://cook4seasons.com/archives/carrot-pulp-muffins
[Reply]
Amy Reply:
February 11th, 2010 at 2:54 pm
@Karen@Cook4Seasons, I hope your class went well – it sounds like it did.
Thanks so much for sending your students my way and for the tip about carrot pulp.
[Reply]
Karen@Cook4Seasons
posted on February 10, 2010 at 8:49 pm
Oops – I just realized the muffin recipe I sent isn’t gluten free (I obviously didn’t use that in my class;-) The idea was to suggest a way to use the carrot pulp…
[Reply]
carrie
posted on February 10, 2010 at 8:54 pm
Congrats Amy!! Now you’re gonna be cooking up a storm!!
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Lauren
posted on February 10, 2010 at 9:41 pm
Amy! I knew that you would be amazing =D. These look awesome, and I’m thrilled your class was a hit – maybe one day I’ll come to one (because they’re obviously going to be a regular thing!).
[Reply]
Jeanine
posted on February 11, 2010 at 6:31 am
Those are some absolutely fantastic looking muffins! Wow! And congrats on the class being sold out…I’m not surprised.
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Liz@HoosierHomemade
posted on February 11, 2010 at 8:09 am
Those look amazing! I’m so glad your class went so well. I hope you link up next wk for Cupcake Tuesday!
~Liz
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Alta (Tasty Eats At Home)
posted on February 11, 2010 at 8:28 am
I loved these cupcakes, and am excited to try your new-and-improved version! So glad your class went well. I wish I could have made it!
[Reply]
Mom
posted on February 11, 2010 at 8:30 am
What a great suggestion for a cold, rainy day – and all the ingredients are on hand! There is nothing like baking to warm up the house and make it smell good! Thanks for posting this today.
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Ari- Food Intolerances Cook
posted on February 11, 2010 at 4:38 pm
Mmmmm…these look good! I’d love to see your healthier version of your brownies too!
[Reply]
Lisa
posted on February 11, 2010 at 4:39 pm
Congratulations on your class being full, Amy. That’s exciting. Thanks for the recipe. It seems delicious, & I’m going to try it out myself very soon. Continued good luck in culinary school!
[Reply]
Sophie
posted on February 13, 2010 at 8:25 am
These look so moist and tender, I’d never guess they were so lean! Yummy ingredients too. As soon as I restock on the agave, I’m making these. I wish I could take your class, sounds fun–except I’d want to “sample” everything
.
[Reply]
Chaya
posted on February 15, 2010 at 8:34 pm
I love carrot cake/cupcakes and a healthier version is better.
I know how busy you are so please just drop by Comfy Cook and pick up an award. You don’t have to do anything with it unless you want to. Just want to say, “thanks”.
[Reply]
Suzanne Murray
posted on August 24, 2010 at 11:35 am
Hi Amy,
I am new to gluten-free baking and was thrilled to find and then try your recipe so my in-laws and I (we’re all eating gluten-free) could have something fun to eat at my husband’s birthday. They were delicious, unlike some of the recipes I’ve tried so far. Thank you, thank you. It is great to know that with a little effort I don’t have to give up on having yummy desserts once in a while!
By the way, my mother and father in law both loved the cupcakes too and they had them without the frosting. They are full of flavor and would indeed make a yummy breakfast, although I would add in some extra protein (chicken apple sausage and kale?) for anyone who is diabetic or hypoglycemic to balance out the carbs. A great recipe for the sausage and kale can be found at http://midnightmommies.com/a-recipe-for-yummy-health. My nutritionist, who is absolutely wonderful, gave it to me.
Thanks again, Amy!
[Reply]
Amy Reply:
August 25th, 2010 at 1:21 pm
@Suzanne Murray, This is one of our favorite cupcake recipes – I’ve used them in my cooking classes and they’re always a big hit. I’m glad that you like them, too. Thanks for sharing a great recipe. Hugs!
[Reply]
cat
posted on May 26, 2011 at 5:25 pm
I’ve made this several time now. Works great as a cake too -in a 9 in springform pan with parchment paper at the bottom/ with maple syrup instead of agave nectar (same amount)/ and with extra spices (1 tbsp ground cinnamon + 1 tsp ground ginger).
Excellent gluten free recipe, thanks for sharing.
[Reply]
Amy Reply:
June 2nd, 2011 at 8:32 am
@cat, Great, Cat! I get so many people asking if I’ve made this into a cake and I haven’t. Now I can tell them you have.
Hugs,
Amy
[Reply]
cat
posted on May 26, 2011 at 5:28 pm
Oh! And I forgot, I also sometime replace the orange juice with 1 tbsp apple cider vinegar and 1 tbsp water when I don’t have orange juice on hand and it works great too.
[Reply]
Amy Reply:
June 2nd, 2011 at 8:32 am
@cat, Great idea!!
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Lauren W
posted on September 29, 2011 at 4:44 pm
I am 20 years old and I was diagnosed with Crohns disease about a month ago, and have a gallbladder that doesn’t work so well so sugar and gluten have always been an enemy. I can’t go to the cute cupcake shops and enjoy yummy cupcakes like all my friends so THANK YOU for this amazing recipe! I just made them for my family and I and they were a huge hit! I like them better than normal cupcakes! So moist and delicious! Thank you thank you thank you!
Love,
Lauren
Ps. I just ordered your cookbook and it should be here soon because every Barnes and Noble in Oklahoma was sold out!
[Reply]
Amy Reply:
October 4th, 2011 at 7:24 am
@Lauren W, I’m glad you love the cupcakes!
And, thank you for ordering my book. Have fun cooking!
Hugs,
Amy
[Reply]
Rob
posted on October 19, 2011 at 3:15 pm
These look pretty good- have you tried making them with an egg substitute, to make them vegan? I might give that a try, using ground flax seeds and water. I’m just unsure if the fat proteins in the eggs are needed for ‘structure’.
[Reply]
Amy Reply:
October 20th, 2011 at 8:50 am
@Rob, GIve it a try and let me know what happens!
Amy
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