VLOG 8 : My Homemade Christmas Giveaways

At this time and age, you have to be smart and thoughtful when we think of gifts.My friends previously received my favourite coconut macaroons which is always a hit! This time I am trying out a recipe I found online. I opted to make some homemade gluten-free carrot cupcakes for our families and neighbours here in Australia.We have new neighbours left and right of our home so this is also a good way to get to meet them and show them how welcome they our in our community here. These goodies was received very well, too!
Here is the full recipe I got from www.whattheforkfoodblog.com .
Ingredients:
For the Cupcakes
1 1/2 cups Gluten Free Baking Flour
1 1/2 cups granulated sugar
1/2 teaspoon fine sea salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup finely chopped walnuts
3/4 cup carrot pureé*
2 large eggs, room temperature
3/4 cup avocado oil (or canola oil)
1 1/2 teaspoons vanilla extract
3/4 cup shredded coconut
1/2 cup crushed pineapple
For the Cream Cheese Frosting
8 oz. cream cheese, softened
1/2 cup butter, softened (8 Tablespoons)
4 1/2 C powdered sugar
1 tsp vanilla extract
2 tsp fresh lemon juice
Instructions
To Make the Cupcakes:
1. Preheat oven to 350 degrees and line 20 muffin cups with paper liners or spray with non-stick spray.
2. If making your own carrot purée, see notes and make that first and let them cool.
3. In a large bowl, whisk together the gluten free flour, granulated sugar, salt, baking soda, and cinnamon. Stir in the chopped walnuts.
4. In a medium bowl, whisk together the puréed carrots, eggs, oil, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded coconut and crushed pineapple.
5. Let the batter sit/rest for 5 minutes.
6. Scoop the batter into the 20 prepared cupcake tins.
7. Bake at 350 degrees for 20-22 minutes.
8. Cool completely on a wire rack before frosting with cream cheese frosting.
To make the Frosting:
1. Add the cream cheese and butter to a bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth, about 1 minute.
2. Add the powdered sugar and mix on the lowest speed until the sugar is incorporated. Add the vanilla and lemon juice and mix an additional 30 seconds to 1 minute until the frosting is smooth and creamy.
3. Frost the cupcakes when they are completely cooled.
Enjoy! :)