Gluten Free Carrot Cupcake Muffins

METHOD:

1. Pre-heat the oven.
2. Stand six cupcake cases in the holes of a muffin or tart tray.
3. Grate the orange rind, squeeze the juice and set both aside.
4. Measure the flour, baking powder and cinnamon into a bowl stir to combine.
5. Stir in the sugar.
6. Finely grate the carrot into a mixing bowl, or blender and break the egg into the bowl.
7. Add the oil, half the grated orange rind and the orange juice and beat together well.
8. Add the prepared flour blend and mix again.
9. Divide the mixture between the cupcake cases.
10. Bake for 25-35 minutes.

Cream Cheese Topping

1. Sieve the icing sugar into a bowl.
2. Add the cream cheese and stir until combined.
3. Spread the topping over the cold cupcakes.
4. Sprinkle the remaining grated orange rind over the top

Equipment

Paper cupcake cases, 12-hole muffin or tart tray , blender and 2 x mixing bowls

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

25-35 minutes