Three things about me:
1. I’m very competitive.
2. I always caught the bouquet at weddings & Kris always caught the garter.
3. I will always bring my own gluten free cake with me to a wedding.
This recipe was inspired by a particular wedding a few years ago. I caught the bouquet (no, cousin Carol, it’s not “your turn” – Jessica’s on the dance floor) and Kris caught the garter (cue the delightful bit of chatter among guests).
My gluten-intolerant mother and I chose to opt out of the catered dinner (with 184 other guests to provide for, the chances were overwhelmingly high that someone would mess up my gluten free meal), and she surprised me with a small bag filled with homemade gluten free carrot cake cupcakes that she had tucked away under her seat. I happily munched on cupcakes throughout the evening while Kris hit the dance floor with my very smitten grandmother.
“Caught the Bouquet” Carrot Cake Cupcakes
*For best results use a digital kitchen scale to measure ingredients in grams.
½ cup pureed apple (128g)
¾ cup sugar (150g)
¼ cup + 2 tbsp packed brown sugar (83g)
2 large eggs, room temperature
2 tbsp coconut oil (27g)
¾ tsp vanilla extract (3.75g)
¼ cup + 2 tbsp potato starch (64g)
¼ cup + 2 tbsp sorghum flour (48g)
¼ cup tapioca starch (32g)
¾ tsp xanthan gum (2.25g)
¾ tsp baking soda (3.6g)
½ tsp baking powder (2.4g)
1 tsp cinnamon (2.5g)
¼ tsp nutmeg (.5g)
¼ tsp salt (1.5g)
1 ½ cup finely grated carrots (150g)
½ cup finely chopped fresh pineapple plus the juice that leaks out as you slice it (90g total – I recommend weighing a 90g chunk of pineapple and then chopping it on a plate so you can catch the liquid)
½ cup unsweetened coconut (28g)
½ cup walnuts, finely chopped (58g)
¼ cup + 2 tbsp raisins (60g)
Cream Cheese Frosting
*This will make a liberal amount of frosting – have fun decorating!
3 oz butter (85g)
6 oz cream cheese (168g)
1 1/8 tsp vanilla extract (5.5g)
2 2/3 cups powdered sugar (327g)
1. Preheat the oven to 350 degrees F.
2. Place the sugar, apple, eggs, oil, and vanilla in a large bowl and stir with a spoon until just combined.
3. In a small bowl, combine the potato starch, sorghum, tapioca, xanthan gum, baking soda, baking powder, cinnamon, nutmeg and salt. Pour half of the dry mixture into the wet and stir, then add the second half and stir until just combined.
4. Add the carrots, pineapple, coconut, walnuts, and raisins. Stir until just combined.
5. Line a cupcake pan with liners (this recipe will yield a baker’s dozen) and scoop the batter into the liners. Bake for 35 minutes. Remove from oven and let cool completely before decorating.
6. In a medium size bowl, use a hand mixer to cream the butter, cream cheese and vanilla extract together until smooth. Add half the powdered sugar and mix until combined. Add the remaining half and mix again until smooth.
7. Frost the cupcakes, leaving a few spoonfuls of frosting left over. Divide the remaining frosting into three small plastic bags. Add a few drops of food coloring to each (I recommend green, red, and yellow). Smush the frosting around in the bag until it takes on the color. Cut a tiny hole in the corner of each bag and pipe your bouquet – start with the stems, then flowers, followed by the ribbon.
Makes 13 cupcakes