Grabbing the Last Pleasures of Autumn: Gluten and Dairyfree Apple-Carrot Cupcake

“Any cupcake consumed before 9am is, technically a muffin.” Brian P. Cleary


Being gluten and dairy free does not necessarily mean giving up classic flavours and things we like. Glutenfree or not, I really believe in my late grandfather’s wisdom – who said “one has to eat a little bit of everything” -, but the sad fact is that some people do not have a choice but to eat a diet free of certain allergens, whilst still trying to maintain a varied selection of healthy foods. The notion of glutenfree does not automatically equals healthy. Glutenfree diet, unless one has a condition that requires removing gluten from their foods, has probably a much less significant effect on the health than people believe. More popular than ever, glutenfree diet obviously limits the types of carbohydrates that people can consume, which could be the reason for some to voluntarily become glutenfree. However, for those who have to avoid gluten, substitutes are important in keeping their culinary happiness…


225 g gluten-free self-raising flour , plus extra for dusting
2 large free-range eggs
125 g soft brown sugar
125 ml sunflower or coconut oil
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 apple
200 g carrots
1 orange , zest and juice of
1 handful of sultanas
1 handful raisins
50 g walnuts , optional
For the glaze
200 g icing sugar
Juice of 1 orange
50 g walnuts

Preheat the oven to 190 degrees C. Line a muffin tray with paper cases.
Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate/dice the apple and carrots, then stir into the mixture along with the orange zest and juice, raisins and sultanas. Roughly chop and add the walnuts, if using.
Pour the mixture into the prepared paper cases, then place on the middle shelf of the oven for about 30 minutes, or until golden and an inserted skewer comes out clean. Leave them on a wire rack.
Meanwhile, make the icing. Mix the icing sugar with enough orange juice to achieve a thick but spreadable consistency.
Once cooled, decorate the cupcakes with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. I desired, finish with a grating of orange zest.

“The month of November makes me feel that life is passing more quickly. In an effort to slow it down, I try to fill the hours more meaningfully.” Henry Rollins


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